Surely everyone has had a takeaway curry and had sauce and not much meat left… what do you do with all the different sauces? It’s obvious isn’t it? Mix them all together and freeze to make your own cheating super curry another night… that’s exactly what we’re doing tonight!

As I’m sure you’re all aware from my previous posts – Cheer me up curry, An evening in Cardiff, My weekend of food and wine – curry is one of our favourite and frequent meals. Last week we had a takeaway with my bro and a good mate from our preferred local Indian, TajMahal. As always it was delicious, but we had loads of the lovely sauces left over so tonight we’re having them all mixed together with some slow cooked beef.

The only problem is both my hubster and bro like their curries hot, hot, hot! (And yes they have been known to have chilli eating competitions). I am more of a medium / tasty curry person so tonight’s “cheating curry” will be slightly biased. So to solve this I’ve added some almonds and yoghurt to reduce the heat. The rice is cooking in the microwave steamer and the nan is warming through; we’re just about to eat so I’ll be back in just a moment to give you the result…

The conclusion, it was very tasty, full of flavour and… still hot, my lips are tingling and my nose is running – what would it have been like if I didn’t cool it down and just how hot a curry can my favourite people eat? I’m off to recover!