Pastes and simmer sauces are processed food and should be last resort. Get authentic recipes and give them a go. Honestly, most curries and not at all hard. The biggest hurdle is getting the collection of spices. Some patience is required as the start of most curries is basically making the paste from scratch (with a healthy fat like ghee or coconut oil), browning the meat, then adding a few other ingredients and cooking slowly for two or three hours (less for chicken, much less for fish). Your patience will be rewarded with something of uncompromised healthfulness and superior flavour. As ye sow, so shall ye reap
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine