I'm not great with yeast stuff either - what I do is prepare all the curries in the afternoon then just leave them in the pan and turn the gas on low under them about 10 minutes before I want to serve. Which means I can concentrate on the naan breads - and they are more like restaurant naans rather than those slightly cake-y shop bought ones. BTW, the naans are happy keeping warm wrapped in foil in a very low oven for about 15-20 minutes. Just long enough to have a pre-dinner glass of wine....
If you want any meat/chicken/fish type curries please let me know. DH has got some really good ones that he cooks on a regular basis.
(Heaviest/start weight @ October '05)
My Spring Challenge:
* Ignore the scales *
* Eat a healthy low fat, low GI diet focusing on portion control *
* Stop unhealthy snacking *
* Move more *
* Keep a diet/exercise diary *