Normally when I make a curry, I usually fry the meat and vegetables and add the curry spices. I then add stock and sometimes tomato puree to make the sauce. Tonight I made a slight variation on the above recipe:

• Dice and fry the vegetables (eg. onion, pepper, courgette, leek, garlic)

• Remove half the veg. Place in a food processor with a splash of stock and mix to a smooth purée.

• Add the meat to the pan and fry for a few minutes.

• Add the curry spices and cook for a few more minutes before stirring in the puréed vegetables and some tomato purée.

• Simmer until the meat is tender.

• Serve with rice or naan bread.

The flavour and texture of the sauce was much better than our usual curries. It was similar to a Dopiaza recipe where half of the onion is puréed and the other half is chopped and fried with the meat.