Yellow Belly Curry.

I am quite fond of a curry, but for many years I have just used pre-mixed jars of sauce that are bought at convenience for a low price. The curry love stems from my father, who, once began renting a flat in Manchester, made the Curry Mile his weekend home and would take my sister and I along too. Needless to say, when he married my step-mother, we were in Indian dress, although none of us were of that origin. Looking back, it’s perhaps a bit insensitive, but it wasn’t done in distaste. But I digress.

As with all things the older I get, creating something from scratch becomes far more alluring, and this creation, my Yellow Belly Curry (which I inevitably pronounce Yella Belleh Curreh due to my Yorkshire/Hullensian accent) was born. Now, the naming may become quite apparent as the recipe is read, but the story goes: it uses Madras curry paste but is cooled with a full tin of Coconut Milk! Thus cancelling out the spice, but leaving the flavour. And why did I cancel out the spice? Well beyond the obvious reasons gay men tend to avoid spicing foods, it’s also because I like things hotter that those I find around me, so I have to make them “cowardly”.

Again, it’s all vegetarian, and trying to cast my mind back, I think it could also possibly be vegan, but I don’t really think about that when I make it.



1 tbsp Coconut Oil
1 handful small Cauliflower Florets
1 Yellow Onion
1 tsp Garam Masala & Turmeric
1 can Chickpeas (240g drained)
½ Courgette (sliced and halved)
1 packet of Madras paste
1 can of Plum tomatoes (chopped)
1 can of Coconut Milk
2 handfuls of Baby Spinach Leaves

1 cup Brown Basmati Rice
1 handful Frozen Peas
2 cups of boiling water


Place Rice, Peas and boiling water in a saucepan, put on medium high heat and cover, let boil until all water has been absorbed by the rice and it is cooked.

Meanwhile, heat coconut oil in a frying pan, once liquid, add cauliflower florets and onion to the pan and fry. Add Garam Masala and Turmeric spices to the pan and coat onions and cauliflower in them. Add drained tin of chickpeas to the pan and heat through, then add courgette and cook slightly, until just starting to turn a little translucent.

Add Madras paste and stir in. Then add chopped plum tomatoes and the juice. Mix it all together before adding the full tin of coconut milk. Stir through, add spinach leaves and leave to simmer for a while.

Once the rice is cooked, divide it between two bowls and make a well in the middle. Spoon in desired amount of curry into the well. Serve with a selection of our chosen favourite Indian cuisine sides such as Naan, Popadoms and Mango Chutney, or Lime Pickle.

I think this meal is great to have sat at the table, but it’s also great as a sofa night indulgence, especially in my chosen deep bowls that I have used for my Forbidden Rice Whole Bowls too. Whilst it’s nice to sit around a table, sometimes it’s nicer to just relax and enjoy the comfort of your sofa.



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