This is the best damned curry I've ever made – even if I do say so myself, which I do, because when you can cook as well as this, you can swagger all you like. Please do not be tempted to change the recipe without first trying it; everything has its purpose. The whole peeled tomatoes are much juicier than diced; the sweet, treacly sultanas balance the tangy tomatoes; the whole spices freshly ground really do another dimension.
Now that the cooler weather is upon us, it's time for slow cooking. Curries are marvellous for the busy cook because not only will they stand a reheating, they'll thank you for it. I like to make enough to freeze in one portion serves; delicious takeaway for busy days, straight from my freezer.
Tip: if you're serving this with rice, add the zest from an orange to the cooking water. Trust me, it's wonderful.
The recipe can be found at The Cook's Toolkit by Clever Pumpkin website.