To celebrate National Curry Week, food writer Anjum Anand takes a look at the health benefits of one of Britain's favourite foods.
Onions are the base of most curries and are a wonderful vegetable as they have antibacterial and antifungal properties. They can also help to lower cholesterol, reduce inflammation and prevent high blood pressure.
As onions are used in so many recipes, getting the cooking right is crucial. Always make sure they are cooked through until soft and turning golden at the edges. After that, the further you cook them the deeper the flavours of the curry will be. For a lamb or chicken curry, cook onions until the edges are well browned. In curries containing more delicate ingredients - such as vegetables or seafood - onions only need to be just golden, or their taste could overpower the rest of the dish.
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