I'm no purist, but more a 'make it up as you go' type. I never make a curry without cashew nuts.....they stay whole, and have an amazing sofrt, creamy taste when cooked in a curry.
Parsnips - no curry should be without these, IMHO. I also throw in raisins and apple. I always add half a litre of natural youghurt to the mix about halfway through cooking - it thickens the sauce and lifts the flavour. Here in Poland I use kefir, which is very similar but perhaps a little more acidic and cheesey.
Tuna fish and brown rice curry - with chick peas and the ingredients mentioned above. As a single lad, I used to make a big panful of this on Sundays, and freeze portions in ice-cream tubs for meals during the week. Curry on toast, curry sandwiches, curry soup....I was rarely ill.
The thing about curry is that, even if you use oil and meats containing fat, you can still wash up with cold water and without washing-up liquid.
