Healthy Curry Recipe Page Two Right let’s get down to business, I’m sure your mouth’s watering because I know mine is. If your starting from scratch you’ll need to stock up on your powders, buy these in the plastic packets and fill empty coffee or jam jars etc, rather than the little bottles. Red chilli powder Ground coriander powder (Indian name Dhaniya) Cumin powder (Indian name Jeera) Turmeric powder (Indian name Haldi) Garam masala powder Black pepper powder Fennel seeds Fenugreek seeds Extra virgin olive oil Tin of tomatoes 5 medium sized onions 1 garlic 1 ginger root Green coriander Green chillies Start with a pressure cooker sized pan on a medium heat, higher rather than lower. Add a medium sized cup of extra virgin olive oil. (sunflower or vegetable oil optional but not healthy) Finely chop five medium sized onions. If you’re using a food processor don’t let them become too mushy. Add the onions to your pan with one teaspoon of salt. Turn the heat up full and stir well with a wooden spoon when needed. While the onions are reducing, prepare your next ingredients. Peel and finely chop the ginger and garlic, open the tin of tomatoes and chop in the tin using a sharp knife or use chopped tomatoes. If you're using a food processor chop the ginger and garlic first. Then add the tomatoes to the garlic and ginger and chop them together. Click Here For Your Next Page Page 1 | Page 3 | Page 4 Enter your search terms Submit search form   Web www.acmpublishers.com copyright 2006/2008 ACM Publishers Last updated June 6th 2008