Wednesday, 21 September 2016

Lovin' a good Laksa

As many of our loyal followers will know, our Curry Kits are extremely versatile. It's just a matter of experimentation.

Below you will find full instructions of how to turn our
 'Curry with Love' 
  Curry Kit into a beautiful, fragrant Laksa.                        

You will need:

 1 tbsp coconut oil
 1 x 'Curry with Love' Curry Kit
 1 x 400ml tin of coconut milk
 300ml vegetable or chicken stock
 1/2 tbsp of thai fish sauce
 1/2 tbsp of soy sauce (if veggie / vegan switch the soy   
 & thai fish sauce for 1tbsp of tamari instead)
 1 tbsp of peanut butter
 600g of meat / fish / veggies (or a combination)
 300g of dried rice noodles
 Handful of fresh coriander leaves, lime wedges & 
 sliced spring onions to garnish.

Heat the oil in a large pan, over a low heat.
Add spice pack 1 from the 'Curry with Love' Curry Kit.
When fragrant add your choice of meat / veggies and coat in the spices.
(if using fish wait until the Laksa is cooked, then add at the end and poach in the sauce).
Add the coconut milk, stock, soy sauce, thai fish sauce and peanut butter.
Add spice pack 2 from the Curry Kit. Stir well.
The onions (contained in spice pack 2) will take about 20 minutes to soften. When this happens, add the dried rice noodles and stir well.
When the noodles are soft the Laksa is ready to serve.
Spoon between 4 bowls, garnish with the coriander, spring onions and lime wedges.


Why not try these beautiful flavour combinations:
Chicken, pak choi & pea aubergine.
King Prawn, baby sweetcorn & french beans.
Salmon, hard boiled egg & asparagus.
                                                    Butternut squash & spinach.       

Thursday, 9 October 2014

Butter Chicken Curry

Here at Curry with Love, we constantly get asked for a Butter Chicken Curry Kit

Because Mum and I are always striving to meet our customers needs, we set about trying to create it.

After many hours of research and experimental cooking, we came up with the recipe. It was only whilst starting to package it up, that we realised the spices used were almost identical to that of our Tikka Masala Curry Kits! 

Many other Chefs, who specialise in Indian cookery, will agree that the spices are virtually the same. And so Mummy B and I offer you, our customers, a very easy solution to a Butter Chicken recipe. 

You will need the following:
1 x Tikka Masala Curry Kit from 'Curry with Love'
200g butter
400g tin chopped tomatoes
200ml double cream
800g chicken (on the bone or diced breast is fine)

Heat the butter in a heavy bottomed pan until melted.
Add spice pack 1 (from the Tikka Masala Curry Kit).
When fragrant, add the chicken and coat in the spices.
When the meat is sealed, add the tomatoes.
Add spice pack 2 (from the Tikka Masala Curry Kit).
Simmer over a low heat until the chicken is tender. (If using chicken on the bone, this could take around 90 minutes. Breast will be quicker, but won't be as tender).
Just before serving, add the double cream and stir well.

Serve with a squeeze of lime.

Easy peasy, limey squeeze!!

Buy a Tikka Masala Curry Kit now, and make Butter Chicken!

Wednesday, 17 September 2014

Curry can improve your health.

Here at Curry with Love, we firmly believe that our Curry Kits are a healthy choice. Not only are they low in fat, but the freshly ground spices and whole spices that we use, have many health benefits. Here's just a snippet of how Indian spices can help to improve your health.

Turmeric, Ginger, Cardamom, Clove and Black Pepper are all commonly used to treat a number of gestational complaints, such as bloating, stomach cramps, diarrhoea, gas, heartburn and loss of appetite. 

Turmeric in particular is said to help with arthritis, and can also be used for skin complaints. It is being researched widely for its anti-cancer properties.

Current research is suggesting that Cinnamon may help people with type 2 diabetes, as it is thought to help increase insulin action.

Fenugreek is a rich source of iron, nutrients, minerals and fibre. It can help to lower bad cholesterol and is also said to help protect the colon mucus membrane from cancers.

Chilli powder and Paprika has been proven to reduce bad cholesterol. It's also packed with antioxidants and can improve eye health. Chillies boost your metabolism too, which means eating our curry can help with weight loss!

Fennel seeds are a good source of vitamin C, fibre, iron and potassium.

Cumin is thought to boost overall health. It has the ability to aid digestion, aid your sleep and help with breathing complaints, such as asthma, bronchitis and even the common cold.

Star Anise is rich in antioxidants, and has antibacterial and anti fungal properties.

Coriander is great for cleansing and detoxifying the body. It can purify the blood, aid digestion, help to reduce fever and keep allergies at bay.

Curry Leaves also help the body to loose weight as they change the way our bodies absorb fat. They help the fight against diabetes by keeping our blood sugar levels in check. Curry leaves are also great for women in early stages of pregnancy, as they are rich in folic acid and iron. These leaves are also packed with vitamins A, B, C and E. And as if all that wasn't enough, these leaves also help our hearts to function better.

So now, after all this research and typing...I think I need some chillies to help with my eye health! 

Doesn't food taste better when you know it's doing you good?

Saturday, 13 September 2014

How our kits differ from others.

Before staring our business we needed to check out the competition, so we cooked our way through several different Curry Kits that are readily available. On the whole, I thought most of them made a good meal. But what I was surprised to find (with all but 1 of the kits we tried), was how much effort was still required in order to prepare a meal.

 On the whole, most of the kits still required the cook to buy, peel and chop extra ingredients, such as onions, garlic and ginger. Some even called for fresh chillies. I found that the time and effort was just the same, as if I was to cook a curry from scratch. So it was obvious to me, that our Curry Kit needed to be as simple as possible, with minimal input from the chef. But obviously without compromising on taste.

This was quite a big challenge, and believe me, we tried all sorts of different methods of how to add onions, garlic, ginger and chillies to our Curry Kits. After all, this addition is what would help to set us apart from the other Curry Kits available. I bought a dehydrator, just a regular domestic one. I then sliced onions and garlic and dehydrated them for use in our kits. The flavour was amazing, and I knew we had found the way forward. I also picked and dehydrated the chillies that my husband grew in our poly tunnel.

Once again, I was more than happy with the results. The only thing was, my dehydrator, which took 8 hours to dry out the food, only made enough for about half a dozen kits...Oops!! It was obvious that we needed to source these ingredients from elsewhere and after much searching, we finally found a great company, who could supply us with really good quality, dehydrated onions and garlic. We also managed to find another supplier who provides us with 3 different chilli varieties. Finally, we were all good to go.

So when you do buy one of our Curry Kits, you will see that there are 2 sachets included. The first will contain all of your ground spices, which we hand-blend. The second will contain onions, garlic and whole spices. (The whole spices differ depending on the kit).

All you need to do, is to add your liquid and either meat, fish or vegetables. I'm proud to say that I believe our range of Curry Kits are one of the simplest kits available. Our Curry kits are also super healthy and we never, ever, compromise on quality or taste.

Want to look at our lovely Curry Kits?

Monday, 1 September 2014

Our journey so far...

When we initially started our business, we thought our target market was young, single men (no offence intended), who didn't know how to cook! How wrong we were. It quickly became clear to us that in fact our Curry Kits were being snapped up by the busy working men and women of Bury St Edmunds, that loved food and healthy eating, but didn't want to spend hours preparing a meal from scratch for themselves and their families. 

A lot of our kits that started out being very spicy were toned down to accommodate our customers needs. After all, we can tailor make the kits to suit, so if someone wants their kit spicier, we can add more chilli. 

We also listened to what our customers wanted. Whilst the initial 8 Curry Kits were flying off the shelf, we were asked time and time again for a Korma! Personally, I'm not a massive fan of mild, creamy curries, but we needed to meet demand. It took us 2 years to perfect the recipe. Finally we cracked it. Trying to get the colour right was a challenge as we never use any colours, preservatives or additives in our kits. Due to the amount of white spices used, the Korma often came out with a grey tinge! We got there in the end though.

We also developed a Limited Edition range of Curry Kits, they were supposed to enhance our menu for just 3 months, but when we tried to take them off, our customers complained! So the Chicken Vindail, Slow Cooked Pork Curry and Coconut Prawn Curry are now a firm fixture on the Curry with Love menu. 

Over the years, we have also developed a small range of side Curry Kits, which include Bombay Potatoes, Pilau Rice, Spicy Spinach and Potatoes and Curried Tomatoes and Spinach. They are designed to compliment our main Curry Kits.

We recently updated our logo, website and packaging with help from Mum and I really felt that we needed to try and build our brand identity, and show what we are about: A homemade product, with a personal touch

For Mum and I our main goal is to provide our customers, new and old with good service, a great, authentic product and a healthy approach to eating. 

Check out our NEW website at

Wednesday, 27 August 2014

How we started 'Curry with Love'

Curry with Love was established in 2011. I had been working in the Police for almost 11 years prior to this, but a long stint in Child Protection had worn me down and I needed a fresh challenge. With little experience in anything other than the law, I opted for what I loved...FOOD

I knew my new venture had to be healthy yet creative. At the time I had been cooking my way through a Madhur Jaffrey book for my husband and I at home. I felt I had got to grips with the use of both ground and whole spices, but the only thing going against me was time. It would on average, take around 4 hours to prepare a great curry from scratch. I knew there must be an easier way, and so I set about trying to find one.

My first port of call was, of course my mum. I ran the idea of a 'Curry Kit' past her and asked for her help and ideas in developing it. Together we spent many, many hours in my kitchen trying to develop a healthy, yet authentic kit. When we felt we were getting close to the finished article, we invited friends and family over for dinner. Mum and I then proceeded to make around a dozen different curries, using our 'kit' method. 

Our official tasters had comment cards so we could keep track of how each curry tasted, and what was needed to improve the product. I must say that a couple of the curries didn't make it as far as the table and went straight into the bin, even bypassing my very greedy basset hound 'Tallulah'!

On serving the curries to our 'food critics', Mum and I realised pretty soon that we were on to something special. Over the next few weeks we continued to develop our initial range. Some curries just didn't make the grade initially, and so we settled for just 8 curry kits to get us started.

My dear husband gave me £200 and told me to 'invest it in the business'. That was my start up cost.

The next issue was where and how to sell our goods. For me, that was easy. My dad had been a trader on Bury St Edmunds market for 30 odd years. He was due to retire and said I could use some of his stall to try to sell our kits. And so it began. 

I initially started to hand-blend the ground spices (spice pack 1), whilst mum worked on packaging the onions, garlic and whole spices (spice pack 2). But we all soon realised that I was so heavy handed with the delicate spices, that even the mildest curry would often give a vindaloo a run for it's money! So 'Mummy B' sacked me from my post and we switched roles. It's been that way ever since.

I also cobbled together some home made printing, which showed the name of the curry and a very comprehensive set of instructions. These were neatly folded and placed into each and every kit. Looking back now it was such an expensive and time consuming process, but I will remember those days fondly, as it shows the hard work, dedication and passion for our product, that has enabled mum and I to carry our work forward, to where it is today. Each Curry Kit was, and will always be 'made with love'.

    our original curry kit design

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