We Dinner Ladies love a curry. Katherine and I are both married to Englishmen (curry being their national dish) and we love the endless variety of complex flavours brought about by different combinations of spices. We'll always try to have a few stashed away in the freezer - maybe a chicken curry, a vegie one like a dal and a meat or fish - because they're so great to mix and match to feed an unexpected crowd with different dietary needs. And if you have some chutneys in the fridge and pappadums in the pantry - well, you've got yourself a near-instant feast.
A cool, minty cucumber raita goes with pretty much any curry. It's so simple to make and its ingredients can usually be found at even the most ordinary of corner shops. We'll sometimes use coriander, dill or even basil in the place of mint if that's what's to hand. Make it a couple of times and you'll have the recipe in your head for life.
250ml plain yoghurt
1 clove garlic, minced
1 small cucumber, peeled if you prefer, coarsely grated and drained
1/2 tsp cumin
Pinch of salt
1/4 bunch of mint, chopped
Mix ingredients together. Um. Done. Taste for seasoning and adjust. Also, some yoghurts are tangier than others. Add a squeeze of lemon or lime if it needs more zip.