Making your own curry in no way means spending hours in the kitchen, grinding spices and copiously chopping. With the right recipe; fantastic results can be achieved in minutes, with no compromise on flavour.

I save this dish for a midweek, when I’m pushed for time. You can go from chopping-board to plate in half and hour, which is a real help if you’re late back from work. This recipe is low in carbs, which makes it perfect for diabetics, gluten-intolerants or those on a ketogenic-diet. Once you’ve tried it, you’ll start relying on it whenever you’ve got hungry mouths to feed in a hurry.

The curry can be served with any protein of your choosing; there’s no need to stick with beef. I accompany this with chicken, quorn, lamb, pork and even white fish. The world’s your oyster (okay so I fib; I haven’t tried that combination yet).

Sauté a sliced onion in oil over a medium heat. Chop chilli and garlic, then add these to the pan. Cook for a couple of minutes, add sliced mushrooms, then shake in 2 teaspoons of cumin, 1 teaspoon of ground coriander & a couple of stock-cubes. Cook for a further minute before pouring in sufficient water to cover the vegetables. Stir in a couple of handfuls of frozen spinach (if using fresh spinach instead then add this 2 minutes before serving) and reduce the liquid to half its volume. Once reduced, mix in half a can of coconut milk and simmer until the sauce has thickened.

Meanwhile, empty minced beef into a large mixing-bowl. Shake on a teaspoon of garlic granules and the same of chill powder. Season well, then mould onto skewers with your hands. Oil a piece of tinfoil and roll each skewer backwards & forwards like a cigar to give the kebabs a ‘professional’ shape and finish. Oven-bake in a hot oven for 10 – 15 minutes.

Two minutes prior to service, add mange-tout to the sauce and a good whack of chopped coriander. A generous squeeze of lime will lift the flavour and form a fuss-free substitute for lemon-grass.

Spoon the green-curry into bowls and take the kebabs out of the oven. Position these on top of the curry, and garnish the lot with more chopped coriander and lime.

Delicious low-carb food in no time!

Thanks for reading and bon ap!

Adam.