I never was a big curry eater. Then I went to university in Bradford. Bradford is the city of curries and it was there I found my love for lamb rogan josh, and other things spicy.
I was sent two Holy Cow curry sauces in the latest Degustabox and I had a request from a reader to do something with the sauce.
If you read my fitness blog, you’ll know that I’ve been eating healthily lately, trying to tone up and trim down, so I decided to make a vegetable madras with roast sweet potatoes and courgette.
- Holy Cow madras sauce
- 1 orange pepper
- half a yellow pepper
- 1 large courgette
- 1 sweet potato
- half a red onion
- 6 mushrooms
- 2 salad tomatoes
- half a tin of sweetcorn
- Pre-heat the oven at 200C
- Chop the sweet potatoes and half the courgette. You can also peel them if you wish.
- Place on a baking tray, drizzle with olive oil and season with salt and pepper.
- Play the potatoes and courgette in the oven for 25 minutes
- Chop up the rest of the veg and fry. I added the courgette, pepper and onion first, then the mushrooms, tomatoes and green beans. This is also the point I realised how much veg I have, and decided not to add the sweetcorn!
- After frying for 5-10 minutes, put the veg in a pan and pour the cooking sauce over.
- Stir and leave cooking in the pan for 10 minutes.
- Take the potatoes and courgette out of the oven, turn off the hob and serve!
This healthier version of madras serves 2 – 3 and allows you to indulge a little while still being healthy.
The sauce was lovely and I could feel the spice in it. I had to go and blow my nose at one point because it gave me a bit of a kick!
What’s your favourite type of curry?