Curry Made Easy with Spice Pots

This is a sponsored post in collaboration with Spice Pots. I received a Cookbook Curry Kit for review. 

Founded in 2014 by a sleep-deprived Mum of 3 living in rural Scotland, looking for a shortcut to producing healthy tasty curry.

“I had learned to cooked proper curry years before when I lived in India, but now with 2 toddlers and a newborn baby and living half an hour from the nearest shop, the idea of making a curry from scratch now seemed totally ludicrous. So, I found a way to batch-blend my favourite spice combinations and adapt my favourite curry recipes so that it was possible to cook the food I loved, even with 3 small people hanging off my legs!” Melanie Auld

The Spice Pots mission remains the same, to make cooking easier! The company is based in East Lothian in Scotland.

Curry Made Easy with Spice Pots

All the Spice Pots are filled with 100% natural, vegan-friendly ingredients. They’re also gluten, sugar and salt-free too. How fabulous is that?

The tins are so cute and you can get refills for them too. I’ll be keeping them on view in the kitchen for sure.

Each Cookbook Curry Kit, comes with a 150-page Indian cookbook & four of the fabulous Spice Pots - Bhuna, Goan, Korma and Tandoori, giving you a wide range of curry types to experiment with. The hardest part will be deciding what to cook first! You could go straight to the Spice Pots Cookbook, filled with mouthwatering recipes or you could have a try of one of my Spice Pots inspired recipes. Either way, you’ll be spoilt for choice.

The cookbook is packed with quick and simple to follow recipes which allow you to bring a taste of India to your table with ease. From starters, to, mains, to sides, to sweet dishes, everything is covered. Plus the recipes are colour coded for which Spice Pot is suggested (though of course you can substitute or adapt as you so wish), which is handy especially for the beginner.

Each recipe is clearly identified as being gluten-free, dairy-free, vegetarian, etc and the spice level is noted too which makes it easier to cook to suit your tastebuds or to cook for children who may require a milder taste. Sadly you’ll be very tempted by the sweet bakes but will need to buy the Sweet Spices separately. Maybe adding the Sweet Spices to the Cookbook Curry Kit could be considered? 

The Spice Pots smell fabulous when you open them, so fragrant, they’ll get your mouth watering before you even pick up a pan. 

I used my Spice Pots to make a Curry Night Feast including, pakoras, samosas, tandoori meats, keema bhuna, Goan beef curry, saag paneer, channa masala, dahl makhani, parathas, naans and coconut rice. What a feast indeed!

Would I buy them again? Oh, I will, I absolutely will. What with the beautiful (refillable) tins and perfectly blended spice mixes it’s a winner for me. A five-star product. If you like curry, you’ll LOVE these pots. 

Reader Offer

Use the code CULINARYTRAVELS on checkout to get 15% off your order. Minimum spend currently £12. What a bargain! Get shopping guys & don’t forget to use your discount code.

Are you on a mission to cook quick, healthy curries at home? If so you cannot go wrong with Spice Pots amazingly good value range. Don't forget to tag both #makeitspicepots & #culinarytravels if you share your meals online, we'd all love to see your cooking.

Yield: 10 pakora

Author: Georgina Ingham

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Vegetable Pakoras

Prep time: 15 M Cook time: 20 M Total time: 35 M

This recipe is super easy to make and you can use pretty much any vegetables you like or have to hand. The pakoras are gluten-free and suitable for vegans.

Ingredients:

• 250g chickpea flour (besan or gram flour)
• 7 teaspoons Tandoori Masala Spice Pot blend
• 1 tablespoon lemon juice
• 300g of vegetables of your choice chopped into small pieces.
• 2 onions, finely chopped
• 1 red chilli finely chopped
• 2 tablespoons coriander, finely chopped
• Sunflower oil for deep frying

Instructions:

1. Put the flour into a bowl and add the Tandoori Masala spice and stir to combine.
2. Add the lemon juice and enough water to make a smooth batter, thick enough to coat the back of a spoon.
3. Set the mixture aside for around 10 minutes while you prep the other ingredients. 
4. Add the remaining ingredients to the batter, with the exception of the oil, and mix well to ensure all the vegetables are coated.
5. Heat the oil and in a deep, heavy-based pan until a cube of bread sizzles and turns brown when dropped into it. 
6. When the oil is hot, carefully lower tablespoons of the batter into the oil and fry for around 5 minutes or until the pakoras are crisp and golden in colour and the vegetables are cooked through. You may need to cook the pakora in batches. 
7. Serve immediately. 

Notes:

Accompany with raita or other dips of your choosing.

Calories

253.29

Fat (grams)

8.72

Sat. Fat (grams)

1.84

Carbs (grams)

31.16

Fibre (grams)

6.77

Net carbs

24.39

Sugar (grams)

6.40

Protein (grams)

13.33

Sodium (milligrams)

283.26

Cholesterol (grams)

12.60

Nutritional information provided by the Recipe Generator.

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Yield: 20 samosas

Author: Georgina Ingham

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Vegetable Samosas

Prep time: 1 hour Cook time: 1 hour Total time: 2 hours

Crisp Indian pastries filled with a lightly spiced vegetable blend.

Ingredients:

For the Filling

• 250 g potatoes
• 100 g peas
• 1 tbsp sunflower oil
• 1 onion, finely diced
• 1 hot green chilli, finely chopped
• 2 teaspoons Spice Pots Korma Blend
• 1 1/2 tsp salt
• 1 tbsp fresh coriander finely chopped

For the Pastry

• 500g plain flour
• 1/2 teaspoon salt
• 100ml sunflower oil
• 280ml warm water

Instructions:

For the Filling

1. Boil the potatoes in plenty of water until tender.
2. Drain and allow to cool completely. Once cool, peel the potatoes and roughly mash, then set them aside.
3. Heat the oil in a large, frying pan. Add the chillies and onions. Sauté for 3-4 minutes, until translucent but not browned.
4. Add the Korma blend and stir in, cook until fragrant.
5. Add the mashed potatoes, peas and salt. Give the mixture a good stir to combine all the ingredients thoroughly. Cook for 2-3 minutes, stirring all the time and then remove from the heat.  
6. Spread the mixture onto a plate and add mix in the coriander leaves. Allow to cool completely.

For the Pastry

1. Place the flour in a large bowl and make a well in the centre of the flour. Add the oil. Using your fingertips, begin to rub the flour and the oil together to create a fine, breadcrumb-like texture as if you were making shortcrust pastry. Add the water and combine using your hands to create a rough dough.
2. Knead for 10 minutes, until smooth.
3. Cover with a damp tea towel and allow to rest for 30 minutes.
4. Once rested, divide the dough into 10 tennis ball-sized rounds. Smooth into rounds between your palms and cover again with a damp tea towel to stop the pastry from drying out. 

How to Make the Samosa

1. Take one dough ball and dip each side in a small amount of flour. On a clean surface, roll it into an oblong, about 12cm wide and 18cm in length.
2. Cut each oblong in half, width ways. You should be left with two semicircles.
3. Take one of the semicircles and place it flat on the surface in front of you, the straight side facing north. Roll it with your rolling pin a few times to make it a little thinner and taller. Take the upper left corner and bring it to the centre of the semicircle. Place some cool water down the middle and bring the upper right-hand corner of the semicircle to the centre to meet the waterline. Press both sides together very gently.
4. Lift the samosa pastry up and open the pocket you just created. At the same time, press the seam together to ensure it is well sealed. You should have a little pouch ready for filling.
5. Stuff the samosa with the cooled potato and pea filling. I used about 1 tablespoon of filling per samosa.
6. Along the open seam of the filled samosa, place your finger in the centre of the round edge of the pastry. Create a tiny fold, about 1cm wide and pinch to seal (this will create a small dimple for the back base of the samosa. Now dab some cold water on the inner seams of the open edge of the pastry and press together and seal to close, pushing out any air as you go.
7. Repeat these steps for the remaining samosas. Ensure the dough portions are always covered to ensure it doesn't dry out.

To Cook the Samosa

1. Heat the oil in a large pan with deep sides or a wok until warm, not hot. If you have a cooking thermometer, it will be around 40°C.  
2. Allow the samosas to cook over medium-low heat for 30 minutes until golden and crispy. If you feel they are browning too quickly, turn the heat down. 

Notes:

You will need to cook the samosas in batches. Remember to allow the oil to cool down in between frying the samosas in batches.

Calories

116.62

Fat (grams)

7.17

Sat. Fat (grams)

1.10

Carbs (grams)

10.15

Fibre (grams)

0.91

Net carbs

9.24

Sugar (grams)

0.95

Protein (grams)

3.13

Sodium (milligrams)

328.71

Cholesterol (grams)

5.15

Nutritional information provided by the Recipe Generator.

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Yield: 6 portions

Author: Georgina Ingham

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Keema Bhuna

Prep time: 20 M Cook time: 2 hour Total time: 2 H & 20 M

A gorgeous curry, full of flavour and medium heat.

Ingredients:

• 2 teaspoons coconut oil
• 2 large onions, finely chopped
• 5 garlic cloves, grated
• 3 cm piece of ginger, grated
• 16 curry leaves (optional)
• 1 x 400g tin chopped tomatoes
• 7 teaspoons Bhuna Spice Pot Blend
• 1kg lamb mince
• 1 teaspoon salt 

Instructions:

1. Heat the oil in a cast-iron casserole (or similar) and cook the onions, garlic and ginger until softened.
2. Add the bhuna spice mix and cook until fragrant.
3. Add the curry leaves and tomatoes and cook until reduced to a thick paste.
4. Add the meat and salt and cook, stirring occasionally for five minutes.
5. Add 250ml of boiling water, stir and bring to a simmer. Cover and cook either on a low heat on the hob or in the oven at 160'c for two hours. 
6. If you need to reduce the sauce, remove the lid and increase the heat to high, stirring continuously until the sauce has thickened as desired. 
7. Serve with rice, breads and raita

Notes:

Bhuna us a style of curry from the North of India, where it is cooked to the point of the sauce sticking to the meat, while in UK curry houses you're more likely to find a saucier dish. Make a day ahead if you can, this dish always tastes better the next day. It's also great for batch cooking as it freezes well.

Calories

591.27

Fat (grams)

39.93

Sat. Fat (grams)

17.23

Carbs (grams)

8.14

Fibre (grams)

1.51

Net carbs

6.63

Sugar (grams)

3.83

Protein (grams)

47.37

Sodium (milligrams)

495.03

Cholesterol (grams)

178.49

Nutritional information provided by the Recipe Generator.

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Yield: 8 portions

Author: Georgina Ingham

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Goan Beef Curry

Prep time: 15 M Cook time: 2 H & 30 M Total time: 2 H & 45 M

A delicious slow cooked Goan curry, made with coconut milk

Ingredients:

• 10 teaspoons Goan Spice Pot blend
• 3 tablespoons coconut oil
• 2 large onions, finely sliced
• 5cm piece of ginger, grated
• 5 garlic cloves, grated
• 1.5kg braising steak, cut into 2cm cubes
• 1 tin chopped tomatoes
• 400ml coconut milk
• Fresh coriander to serve

Instructions:

1. Heat the oil in a cast-iron casserole dish on medium heat.
2. Add the onions, ginger and garlic and fry until softened and golden brown.
3. Add the beef and brown on all sides.
4. Add the Goan spice blend and stir in.
5. Add the tomatoes and bring to the boil.
6. Add the coconut milk and reduce to a simmer. 
7. Cover with the lid and cook on low heat for 2 hours or until the beef is tender and the sauce thickened. 
8. Garnish with fresh coriander before serving accompanied with rice.

Notes:

If possible cook this the day before you want to eat. It tastes so much better twice cooked.

Calories

685.73

Fat (grams)

50.13

Sat. Fat (grams)

27.02

Carbs (grams)

6.68

Fibre (grams)

0.80

Net carbs

5.88

Sugar (grams)

2.05

Protein (grams)

50.77

Sodium (milligrams)

106.80

Cholesterol (grams)

181.88

Nutritional information provided by the Recipe Generator.

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Yield: 6 portions (as a side dish)

Author: Georgina Ingham - Adapted from a Dishoom Recipe

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Dahl Makhani

Prep time: 30 MCook time: 4 hourTotal time: 4 H & 30 M

This is a quick and simple recipe. Packed with flavour and nutritious ingredients, this gluten-free recipe makes a great main or side dish.

Ingredients:

• 300g urad dal
• 5 garlic cloves, grated
• 3cm piece of ginger, grated
• 1 tin chopped tomatoes
• 3 teaspoons Spice Pots Korma blend
• 90g salted butter
• 100ml double cream

Instructions:

1. Put the dal into a large bowl, cover with water and whisk for 10 seconds. Let the dal settle, then pour out the water. Repeat three or four times, until the water is clear. 
2. Tip the dal into a large saucepan and pour in at least four litres of cold water. Bring to a boil and cook steadily for two to three hours. Skim off any impurities that rise to the surface, and add more boiling water as required to keep the grains well covered. The dal grains need to become completely soft, with the skins coming away from the white grain. When pressed, the white part should be creamy, rather than crumbly. When cooked, turn off the heat and set aside for 15 minutes.
3. In a bowl, mix together the garlic, ginger, tomatoes and korma spice. 
4. Carefully pour off the dal cooking water, then pour on enough freshly boiled water to cover the dal by 3-4cm. Bring to a boil over medium-high heat, then add the aromatic tomato mix and butter.
5. Cook rapidly for 30 minutes, stirring regularly to prevent the mixture from sticking.
6. Lower the heat and simmer for one to one and a half hours more, stirring regularly to prevent it from sticking, and adding a little boiling water if the liquid level gets near the level of the grains. Eventually, the dal will turn thick and creamy. 
7. Add the cream and cook for a further 15 minutes. Serve with chapatis or other Indian breads

Notes:

Luxurious and creamy with just the right amount of spice enticing you to come back for more; this Dahl dish is well worth the long cooking time.

Calories

229.51

Fat (grams)

19.37

Sat. Fat (grams)

11.76

Carbs (grams)

11.10

Fibre (grams)

3.43

Net carbs

7.67

Sugar (grams)

2.23

Protein (grams)

4.43

Sodium (milligrams)

204.77

Cholesterol (grams)

51.44

Nutritional information provided by the Recipe Generator.

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Yield: 4 portions

Author: Georgina Ingham

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Channa Masala AKA Chickpea Curry

Prep time: 15 M Cook time: 25 M Total time: 40 M

A delightfully flavoursome vegan curry. Packed with a great source of protein it makes a great main course but could, of course, be used as a side dish too.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 3 teaspoons of Goan Spice Pot blend
• 1 tin of chopped tomatoes
• 1 tin of chickpeas, drained and rinsed
• 1 tin of coconut milk
• 100g spinach leaves

Instructions:

1. Heat the oil over medium heat in a frying pan, add the onions and garlic, cooking slowly until softened.
2. Add a splash of water to the pan and add the spice mix, cook until fragrant. 
3. Add the tomatoes and cook until reduced by half.
4. Add the drained chickpeas and stir to combine. 
5. Add the coconut milk and bring to a simmer.
6. Add the spinach and cook for around 10 minutes.
7. Serve with coconut rice, and scatter with fresh coriander. 

Calories

282.29

Fat (grams)

17.44

Sat. Fat (grams)

13.71

Carbs (grams)

26.14

Fibre (grams)

6.75

Net carbs

19.39

Sugar (grams)

5.46

Protein (grams)

8.88

Sodium (milligrams)

328.38

Cholesterol (grams)

0.00

Nutritional information provided by the Recipe Generator.

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Yield: 4 portions

Author: Georgina Ingham

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Saag Paneer

Prep time: 10 M Cook time: 20 M Total time: 30 M

This is such a simple yet delicious meal. Gluten-free and perfect for vegetarians.

Ingredients:

• 2 tablespoons vegetable oil
• 200g paneer, cut into cubes
• 1 onion, finely chopped
• 3 garlic cloves, grated
• 2 fresh green chillies, deseeded and finely chopped
• 2 teaspoons Korma Spice Pot blend
• 250g frozen spinach
• Fresh coriander to garnish and serve with rice or Indian breads.

Instructions:

1. Heat the oil in a large frying pan, then brown the paneer on all sides.
2. Remove the paneer from the pan and set aside.
3. Add the onions, garlic and chillies to the same oil and cook until soft and golden brown.
4. Add the korma spice mix and cook until fragrant. 
5. Add the spinach, paneer and 2 tablespoons water and stir to combine.
6. Cook on medium-high heat until the spinach is defrosted but still vibrant green.
7. Season with coriander and serve.

Notes:

Swap the spinach for frozen peas and make yourself a Matar Paneer instead.

Calories

326.71

Fat (grams)

19.87

Sat. Fat (grams)

7.23

Carbs (grams)

24.57

Fibre (grams)

3.42

Net carbs

21.15

Sugar (grams)

4.23

Protein (grams)

14.34

Sodium (milligrams)

477.85

Cholesterol (grams)

35.05

Nutritional information provided by the Recipe Generator.

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Yield: 8 breads

Author: Georgina Ingham

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Paratha

Prep time: Cook time: Total time:

Parathas (pan-fried Indian flatbread) are truly a treat. Crispy and flaky, they go well with most Indian dishes.

Ingredients:

• 225g chapati flour
• Additional flour for dusting
• 1 teaspoon salt
• 150ml Vegetable oil

Instructions:

1. Put the flour and salt into a bowl. 
2. Drizzle 2 tablespoons of oil over the flour and rub it in with your fingertips. 
3. Slowly add about 175ml water, gathering the dough together into a ball as you do so until you achieve a soft dough. 
4. Knead the dough for 10 minutes and then make a ball. 
5. Put the ball in an oiled bowl and cover the bowl with a damp cloth. Set the dough aside for half an hour.
6. Knead the dough again and divide it into six parts. 
7. Keep five parts covered with a damp cloth as you work with the sixth.
8. Make a circle out of it and then roll it out on a floured surface until you have a 15cm round, dusting with extra flour whenever necessary. 
9. Spread 2 teaspoons of oil on the top of this round. 
10. Gather the edges of the round together, forming pleats as you go. Keep going until you have a closed pouch. Give the top of the pleats a small twist to close the pouch. Dust the pouch lightly with flour and put it, pleated side down, on a floured surface. Roll it out until it is about 18cm in diameter.
11. Repeat this stage twice more.
12. Repeat the process with the rest of the dough.
13. Heat a cast-iron griddle or frying pan over a medium-low flame. When hot, spread a teaspoon of oil on it and place a paratha onto its heated surface.
14. Cook the paratha for about 2 minutes. The top of the paratha should turn fairly pale. 
15. Spread a teaspoon of oil over the paratha with the back of a spoon. 
16. Cook for another minute or so, turning the heat down a bit if necessary. The first side should have developed some pale brown spots. 
17. Turn the paratha over and cook the second side for about 3 minutes or until it too develops pale brown spots. 
18. Take the paratha off the heat and wrap in a clean teatowel. 
19. Cook all of the parathas this way, stacking them in the same cloth bundle.

Notes:

Parathas freeze really well, so why not batch cook them ready for when you need one? Freeze them in a ziplock bag or Tupperware with a sheet of baking paper between them to prevent the breads from sticking together.

Calories

350.01

Fat (grams)

20.11

Sat. Fat (grams)

2.26

Carbs (grams)

36.82

Fibre (grams)

3.57

Net carbs

33.25

Sugar (grams)

0.91

Protein (grams)

5.44

Sodium (milligrams)

348.80

Cholesterol (grams)

0.00

Nutritional information provided by the Recipe Generator.

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Yield: 6 breads

Author: Georgina Ingham

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Naan Bread

Prep time: 20 M Cook time: 1 H & 30 M Total time: 1 H & 50 M

These warm and fluffy naan breads are perfect to serve up as part of a delicious Indian feast.

Ingredients:

• 2 x 7g sachet fast-action dried yeast
• 2 teaspoons caster sugar
• 500g strong white flour, plus extra for dusting
• 1 tsp salt
• 7 tablespoons natural yoghurt
• 4 tablespoons salted butter, melted
• vegetable oil, for greasing

Instructions:

1. Mix the yeast and sugar with 250 millilitres of lukewarm water. Set aside for 5 mins, or until frothy and starting to bubble.
2. Mix the flour with the salt in the bowl of a freestanding food mixer.
3. Make a well in the centre and add the yeast mixture, yoghurt and 1 tablespoon of the butter. 
4. Mix with the paddle attachment on low speed until a soft dough is formed. Continue to knead the dough until it is smooth and stretchy - around 5 minutes. 
5. Put the dough into an oiled bowl, cover with clingfilm and leave in a warm place for about an hour, or until doubled in size.
6. Once risen, knock back the dough with your fist and knead briefly, then cut into 6 pieces. 
7. Roll each piece out into an oval measuring roughly 1cm in thickness.
8. In a nonstick frying pan set over high heat, cook each naan for 6 mins, turning halfway, until cooked through and browned in places. 
9. Brush with the remaining butter and transfer to a plate and cover with foil to keep warm while you cook the remaining naans. 

Calories

414.62

Fat (grams)

11.19

Sat. Fat (grams)

5.35

Carbs (grams)

67.12

Fibre (grams)

2.88

Net carbs

64.24

Sugar (grams)

2.79

Protein (grams)

10.50

Sodium (milligrams)

462.87

Cholesterol (grams)

21.34

Nutritional information provided by the Recipe Generator.

http://www.culinarytravels.co.uk/blog/10082020192658-curry-night-with-spice-pots/

 

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