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Cook’s tip: Toasting saffron helps to bring out the colour and flavour, but must be done very lightly to prevent scorching. Keep shaking the pan over the heat to keep the saffron moving.
Variations: If you don’t have saffron, 1⁄2 teaspoon ground turmeric will add a rich colour to the curry. Scatter 2 chopped hard-boiled eggs over the curry just before serving.
Each serving: 10 g protein, 10 g fat of which 1.5 g saturates, 22 g carbohydrate, 5 g fibre, 231 Calories