Are you sick of being short-changed on spice, flavour and substance from your local curry house? We hear you, we’ve been there too. You open the lid, and it’s all sauce, barely a trace of protein, and a flavour profile that’s either bland, weirdly sweet or way too salty.
With Dave's Butter Chicken Curry (without the butter), being one of my favourite We Feed You meals, I am so excited we now have it in a share pack so we can build an Indian feast at home, without any buyers remorse! It's a great addition to an Indian dinner for the whole family.
Our new Indian Curry Share Packs — generous serves, slow-cooked by chefs, packed with real Indian flavour and made to share. Properly.
Here’s what makes them different:
- Big on flavour
- Generous with protein
- Spiced, not spicy-hot (you can always dial up the heat at home)
- Perfect for families, dinner parties or freezing for later
Forget the flimsy takeaway containers — this is curry done right.
Planning a night in with one of our Indian share packs, like Butter Chicken or Beef Rogan Josh? With just a few thoughtful sides, you can easily turn dinner into an Indian-style feast and no takeaway required.
But every good curry needs an assortment of side.
Here’s how to build your table with flavour, texture and balance.
1. Rice – the Classic Companion
No Indian-style feast is complete without a side of rice. Keep it simple or spice it up:
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Steamed Basmati Rice – naturally gluten free and Low FODMAP.
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Cumin-Spiced Rice (Jeera Rice) – lightly sauté cumin seeds in olive oil and stir through cooked basmati rice.
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Turmeric Rice – add turmeric, a pinch of salt and ghee or EVOO for colour.
Low FODMAP tip: basmati rice may be the best choice for some as it contains less fermentable carbohydrates compared to brown or jasmine rice. This helps to make it easier to digest and better tolerated.
2. Raita – Cooling, Creamy & Customisable
This yoghurt-based condiment adds a cool contrast to spicy curries and can be made FODMAP-friendly with lactose-free yoghurt.
Basic Raita Recipe (Low FODMAP + GF):
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1 cup lactose-free Greek yoghurt
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1/4 cup grated cucumber (peeled, seeds removed)
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Pinch of cumin, chopped mint or coriander, and a squeeze of lemon juice
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Salt to taste
Add some fresh herbs when available - mint and dill are refreshing. Stir and chill before serving.
3. Kachumber Salad – Freshness on the Table
It's a must have in our house with any curry. It's a great way to add some extra vegetables but also brings refreshing element to the meal.
Easy Kachumber Salad (GF + Low FODMAP):
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Diced cucumber
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Diced tomato (FODMAP-friendly in small amounts ie 1/2 medium tomato)
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Fresh coriander
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Squeeze of lemon or lime juice
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Pinch of salt and a drizzle of EVOO
- Red onion (if you can tolerate onion)
Serve chilled — it’s perfect next to something rich like Rogan Josh or Butter Chicken.
4. Roasted or Spiced Vegetables
Add colour and balance with roasted veggies. I will typically see what is in my fridge that needs eating and google Indian XXXXX. Here some examples from previous searches but it's easy to google and find the full recipe or your own adaption:
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Roasted Cauliflower with Turmeric & Olive Oil (cauliflower is low FODMAP at 3/4 cup or 75g).
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Spiced Pumpkin Wedges with cumin and coriander seeds
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Green Beans with Mustard Seeds – sautéed in olive oil for a low FODMAP veggie side (approx. 15 green beans per serve is low FODMAP).
All naturally gluten free and easy to prep ahead of time.
5. Pappadums & Flatbread – The Optional Extras
If you're gluten free, look for certified gluten free pappadums (many are made with lentil or chickpea flour). Simply dry-roast or microwave them for a crisp finish.
Gluten free naan is available at many supermarkets, or try serving your curry with a warm wrap like GF rice paper rounds, toasted briefly for texture.
6. Simple Dahl - Comfort in a Bowl
No Indian feast is complete without dahl - a gently spiced lentil dish that adds warmth, texture and extra plant-based goodness to the table. It’s naturally gluten free, vegetarian, and can be Low FODMAP when made with the right ingredients.
Quick Red Lentil Dahl (Ready in 20 mins):
Perfect to prepare while your We Feed You meals are heating in the oven or microwave.
Ingredients:
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1 cup red lentils (rinsed) (1/4 cuo of red lentils is low FODMAP)
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3 cups water or low FODMAP stock
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1 tbsp olive oil or ghee
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1 tsp ground cumin
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1 tsp ground turmeric
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1/2 tsp mustard seeds (optional)
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Salt to taste
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Optional: a small amount of grated ginger or fresh coriander to finish
Method:
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In a saucepan, heat oil and toast the spices for 30 seconds.
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Add rinsed lentils and water or stock. Bring to a boil, then reduce to a simmer.
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Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and creamy.
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Season to taste. Add herbs or a swirl of yoghurt just before serving.
Timing Tip:
Start the dal ahead of time then pop your We Feed You curries in the oven or microwave to ensure everything is ready around the same time - perfect for a no-fuss feast.
This dahl also includes chickpeas. There are so many great recipes online depening on your dietary needs.
Final Word: Real Food, Real Flavour, Your Way
If you want to avoid curries which may contain hidden nasties like MSG, thickeners, fillers, flavour enhancers, excess salt or sugar, We Feed You curries are the perfect back up. Our ready-made curries take care of the hard part — all you need to do is add your favourite sides and share the love.
FODMAP STACKING
It’s easy to get swept up in the rich, comforting flavours of a good curry — but watch out for FODMAP stacking. Between the curry, rice, sides and sauces, it can all add up fast. You might not notice until it’s too late (hello, belly bloat).
All of our certified low FODMAP meals are portioned with this in mind - but if you’re adding your own sides, just be mindful of what’s going on the plate. A cheeky dollop of chutney can sometimes push your limits.
Listen to your gut (literally) and understand your triggers!
Order online now at wefeedyou.com.au or call 1300 853 239 to learn how our meals can be included in your Home Care Package or NDIS plan.
