I’m back in Luxembourg – living here is pretty surreal at the moment, as it feels very much like the rest of my year so far: a transition stop on a massive adventure. If I look back at this year, it’s been a pretty crazy one: I was in Vietnam, in Bangkok, Washington DC, NYC and Tokyo and I lived in Paris for 2 months. Now I live in Luxembourg.
Since it’s only been 3 weeks that I’ve been back, it doesn’t feel real yet. A whirlwind of events have been carrying me from one side of the country to the other, new and old friendships have been keeping me busy and there’s also the massive project of unpacking boxes and making my new place feel like home.
The thing that really has been keeping me grounded and centred has been cooking. As soon as the pots and pans were unwrapped, I started firing on my new gas hob and making food that reminds me of who I am and where I’m coming from. Strange, you’d think I’d be cooking Luxembourgish food – as that is where I’m from after all! But no. The food that has been in my heart these last weeks is Indian and South-East Asian. Spicy curries and stews simmering away on my hob, making the whole house smell like a far, far away land… I guess my inner nomad will always be with me, wherever I go, and come out in the food that I choose to cook.
This recipe was inspired from a recipe in the new Jamie Oliver Everyday Superfood cookbook. The colours and flavour combinations instantly made me want to cook it. Jamie added pineapple to his curry, which I didn’t really like that much, so I left it out. I’ve also made some really quick ‘cheats-naan breads’ to go with the curry (I’m making these naans at least twice a week at the moment, they’re so damn good and easy to make and freeze very well too). I hope you enjoy!
What a gorgeous looking recipe! I’ve been loving Jamie’s super food recipes too. I’ll have to give this a try next week, thanks for sharing.
Thank you Grace, I hope you enjoy it!
Hello Anne, I could not find black mustard seeds, only yellow, is that ok? Or better to leave out? Never used mustard seeds before.
Can’t wait to start cooking!
Yes you can use yellow mustard seeds, they taste a tad less bitter than the black ones and obviously don’t look as striking in a yellow curry, but they’ll definitely add the desired taste! Enjoy!
Thank you!! More question 🙂
do you put a baking sheet on your backing tray? and can I prepare the nan dough in advance as I don’t think I can prepare the whole dish in one go ! Merciii
If you use a non-stick baking tray or a ceramic oven dish you don’t need baking paper. And yes, I once kept the uncooked naan dough in the fridge for 24 hours, and it still turned out super lovely 🙂 Enjoy!
Hello Anne it’s me again 🙂
One last question, the last I promise haha, is the curry yogurt sauce supposed to be cold or warm??
In any case, it was delicious! And the nan, so easy and lovely. Thank you
Hi Leatitia, yes the sauce is supposed to be cold, but you can also lightly heat it, just make sure it doesn’t boil as the yoghurt may split. Glad you liked it 🙂