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[quote=Anonymous]What are sponges?

I also make a lot of curries - I use ghee instead of olive oil because the higher smoke point ensures I don’t scorch my spices - but I just use a small amount, a couple of tablespoons in a curry batch large enough to feed me for a week. I generally stick to tomato based sauces, with only a very occasional coconut milk based one. Some of the curries get a dose of cream at the end, but even that is very modest when split out over all the servings.

I think curries are generally quite healthy if you keep the oil/ghee content low, given all the very healthful spices that are used. I pack mine with veggies - more than the traditional Indian recipe might include - and try to go easy on the rice. It’s the rice that makes it less healthy, since most curries are served with basmati which doesn’t have a lot of redeeming nutritional qualities other than being yummy! I’ve thought about using riced cauliflower instead of basmati, but haven’t yet tried that.

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