I normally stick to more traditional currys, making each dish from scratch but I though I would give the resaurant style a go for a change.
I have used Darth's Gravy base and Madras recipe with a couple of minor variations like putting 4 Knorr vetetable stock cubes in and using red onions (I prefer them to normal ones in currys).
Picture 1.
All the veg, garlic and ginger puree and spices ready to go.

Picture 2.
All in the pot.

Picture 3.
The Madras on the go.

Picture 4.
The end product, served with naan, Brinjal pickle and a G&T


Well done Darth it was loverly, all I have to do now is find a second hand freezer to put it all in
