Curries, my issues are that its not creamy enough. Now ofc alot of 'traditional' curries are loaded with stuff like coconut, ghee, etc etc however I would like a creamy curry whilst still being healthy :P. I tried adding low fat milk but that still didnt improve it much as it makes the curry more curdled than anything, the yoghurt and the wateryness form the tomatoes etc would just separate out rather than mix together. So any suggestions for making curries richer/creamier in consistency without being unhealthy?
As for bolognese sauce...I find it always ends up bland, in a similar way to the curries I make. They are just watery without any consistency or taste. They taste more like heated tomatoes and a little bit of spice rather than a unique tasting meal . I also love a bit of strong cheese on them but I find as soon as the cheese gets hot it just turns into this tasteless plasticy goop which galvanizes itself to my fork and the dish. I have wrecked a few dish cleaners form this ominous substance getting caked to their surface making them unusable afterwards.
So tips please!
As for bolognese sauce...I find it always ends up bland, in a similar way to the curries I make. They are just watery without any consistency or taste. They taste more like heated tomatoes and a little bit of spice rather than a unique tasting meal . I also love a bit of strong cheese on them but I find as soon as the cheese gets hot it just turns into this tasteless plasticy goop which galvanizes itself to my fork and the dish. I have wrecked a few dish cleaners form this ominous substance getting caked to their surface making them unusable afterwards.
So tips please!