Seven recipes to try this National Curry Week

Seven recipes to try this National Curry Week

Posted 22nd Oct 2018 by Peter Byrne

National Curry Week (22nd-28th October) is upon us, making it the ideal time to indulge in some delicious dishes!

So, without further ado, we have some truly mouth-watering recipes for you to try this week... 

Speedy Beef Curry

Serves: 4 

You will need

450g/1lb thin cut beef steaks, cut into 2inch/5cm strips
20ml/4tsp rapeseed or olive oil
1 onion, peeled and sliced
30ml/2tbsp Thai Massaman
Curry paste or curry paste of your choice
400ml/14fl oz can reduced calorie coconut milk
30ml/2tbsp crunchy peanut butter
150ml/¼pint good hot beef or lamb stock
450g/1lb small new potatoes, unpeeled and cut into quarters
Salt and freshly milled black pepper
25g/1oz roughly chopped roasted unsalted peanuts, to garnish (optional)
Large handful of freshly chopped coriander, to garnish


1. Heat the half the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.

2. Stir in half the curry paste and cook for 1-2 minutes

3. Add the coconut milk, peanut butter and stock to the pan

4. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 10-15 minutes, or until the potatoes are cooked.

5. In a separate non-stick pan heat the remaining oil, add the beef strips and the remaining curry paste

6. Stir-fry for 2-3 minutes and add to the coconut and potato mixture

7. Garnish the curry with unsalted roasted peanuts, if used and freshly chopped coriander (if used). Serve with boiled rice, naan or flatbread and a selection of Indian relishes and chutneys and seasonal vegetables or a side salad.

Recipe courtesy of of Ladies in Beef as part of Great British Beef Week

Quick Beef Biriyani

Serves: 4 

You will need

450g/1lb thin cut beef steaks, cut into strips
10ml/2tsp rapeseed oil
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and crushed or 5ml/1tsp garlic purée
45ml/3tbsp curry paste of your choice
300g/10½oz basmati rice, rinsed
850ml/1½pints good, hot beef or chicken stock
Salt and freshly milled black pepper
200g/7oz frozen peas
Large handful freshly chopped coriander or flat-leaf parsley


1. Heat the oil in a large heatproof casserole dish with a lid and cook the onions on a low heat for 5-10 minutes until soft and slightly coloured. 

2. Turn up the heat and add the garlic, curry paste, beef, rice, stock and seasoning. Bring the mixture to boiling point, turn down the heat, cover and simmer on low for 15-20 minutes.

3. During the last 2 minutes add the peas and stir gently, cover and continue to cook until the rice is cooked.

4. Remove from the heat, garnish with the herbs. Serve immediately with a selection of Indian relishes, raita and a side salad. 

Recipe courtesy of of Ladies in Beef as part of Great British Beef Week 

Sweet Potato Curry

Serves: 2

You will need

1 medium size sweet potato, peeled and cut into 2cm pieces,
2 tbsp rapeseed or sunflower oil
2 medium size onions, finely diced
3 garlic cloves, crushed
1cm piece of fresh ginger, peeled and finely grated
1 tsp paprika
2 tsps ground turmeric
1 tsp medium curry powder
¼ tsp hot chilli powder
1 tsp ground coriander
1 tsp garam masala
4 green cardamom pods, crushed
227g can chopped tomatoes
1 tbsp tomato purée
½ green pepper, deseeded and diced
1 green chilli, finely diced
250ml vegetable stock
2 vine tomatoes, quartered
Pinch of salt
400g can chick peas, drained and rinsed

For the garam masala raita:

150g Alpro Simply Plain alternative to yogurt
1 tsp garam masala
½ tbsp dried mint

Serve with cooked rice 


1. Preheat the oven to 190°C and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.

2. Meanwhile, add the remaining oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft. Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods to form a thick paste. Cook for 1-2 minutes, adding a little extra oil if needed.

3. Add the canned tomatoes and tomato purée and cook for 2-3 minutes. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and salt. Bring to a simmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through.

4. To make the garam masala raita, mix all the ingredients together and season. Serve with the curry and rice.

Recipe courtesy of Alpro

Vegan Curry

You will need

2tsp fennel seeds
2tsp coriander seeds
1 tsp chilli flakes
1 cauliflower
2 large potatoes peeled
Large piece of ginger peeled
6 cloves of garlic
5 large aubergines
3 onions
6 large buffalo tomatoes
Pomegranate seeds
200ml Vegan friendly vegetable stock
1 tin of chickpeas

For the spice blend

1.5 tsp cardamom pods
3 tsp turmeric
4 dried birds eye chillies
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns


1. Grind the fennel seeds coriander seeds, chilli flakes and salt and pepper together.

2. Cut the cauliflower up into small florets and place on a baking tray rub with half of the ground spices and olive oil then wrap in foil. Place in the oven at 180 degrees C for 40 minutes removing the foil for the last 20 minutes.

3. Dice the potatoes into 2cm/2cm dice and par boil them until slightly soft.

4. Chop the ginger and garlic up as small as possible put to one side half of this and mix the other half into the ground spices.

5. In each aubergines make deep incisions along the length of the aubergines so it almost fans out. Fill the gaps with the ginger and spice mix and drizzle oil over the top. Place in the same oven as the cauliflower for half an hour.

6. Grind all the ingredients for the spice blend.

7. Chop the onions and tomatoes.

8. In a large pan place the dry spice blend and place on the heat, roast the spice blend for a couple of minutes and then add some oil and the onions. Cook them until they soften and start to colour.

9. Reduce the heat and add the tomatoes and the remaining ginger and garlic.

10. When the tomatoes have softened add the vegetable stock and let simmer for 40 minutes.

11. In a bowl tip the whole tin of chickpeas including the water, using a stick blender blend the chickpeas into a paste and ad to the curry.

12. Take the aubergine and cut into bite size pieces and stir into the curry along with the cauliflower and potatoes.

13. Serve in a large bowel with pomegranate seeds sprinkled on top.

Recipe courtesy of Seasonal Spuds 

Rainbow Chicken Curry

Serves: 6

You will need

For the chicken curry

1 tbsp coconut oil
1 red onion, finely chopped
1 clove of garlic, finely chopped
1 tsp tomato purée (paste)
1 tsp pink Himalayan salt or sea salt
2 tbsp curry powder (or 1 tbsp cumin, 1 tbsp ground turmeric and 1 tbsp ground cinnamon)
1 small sweet apple, peeled, cored and cut into cubes
1 banana, cut into small cubes
500ml (18fl oz/2 cups) coconut milk
200–300ml (7–10fl oz/generous ¾–11/4 cups) chicken stock
600g (1lb 5oz) skinless chicken breast, cut into thin strips

For the side dishes

300g (101/2oz/1½ cups) basmati rice
1 tsp salt
6 rashers (slices) of smoked bacon
2 tangerines, peeled and finely chopped
1 banana, thinly sliced
20g (3/4oz/1/4 cup) desiccated coconut
30g (11/4oz/1/3 cup) almond flakes
30g (11/4oz/3 tbsp) raisins
1 sweet apple, peeled, cored and cubed
100g (31/2oz) pineapple, cubed
Mango chutney 


1. In a large saucepan, melt the coconut oil, then gently fry the onion and garlic. Add the tomato purée (paste) and salt and stir well. Now add the curry powder and allow it to ‘burn off’, then add the apple and banana.

2. Pour in the coconut milk and bring to a simmer. Turn the heat down and simmer for 15 minutes, then remove from the heat, carefully pour into a blender or food processor and blend until smooth.

3. Return the curry sauce to the saucepan and slowly add the chicken stock, stirring – the sauce should be nice and thick. Now add the chicken strips and cook for another 10 minutes over a medium heat.

4. While the chicken curry is cooking, rinse the rice under cold running water, then place in a saucepan, cover with water, add the salt and bring to the boil. Boil for 20 minutes. Meanwhile, fry the bacon in a frying pan (skillet) until crispy. Drain on kitchen towel, chop into chunks and put in a small bowl.

5. Put each of the remaining side dishes into small individual bowls. Serve the chicken curry on a bed of rice. Place all the side dishes on the table so everyone can help themselves to the accompaniments they want.

Recipes from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.

Red Thai Prawn Curry

Serves: 2

You will need

2 pots of Nush cashew milk or almond milk yoghurt
1 red pepper, de-seeded and thinly sliced
1 large handful baby corn
1 large handful sugar snap peas
2 pak choi, chopped
150g prawns
1 tbsp coconut oil
1 small red onion
2 tbsp red Thai curry paste
1 tsp grated ginger
1 tbsp fish sauce
1 tsp coconut sugar
100ml water
Small bunch coriander
Juice of 1 lime
Salt and pepper, to taste


1. In a large pan, heat the coconut oil on a medium heat and add in the chopped onion. Cook until softened.

2. Add the grated ginger and Thai paste and stir to combine, then cook for a further minute to release flavour.

3 Add the fish sauce, water and Nush cashew or almond milk yoghurt and stir until well combined. On a medium heat, bring to the boil and then reduce simmer for 10 minutes.

4. While the base is cooking, finely chop the stems from the fresh coriander and stir into the curry. Chop the the leaves and set aside.

5. Add the prawns and vegetables to the curry base and cook until the prawns are completely cooked through and the vegetables are softened. Add a splash more water or yoghurt if needed.

6. Once ready to serve, season to taste and add more chilli as desired.

7. Add a squeeze of fresh lime and top with fresh coriander leaves.

Recipe courtesy of Nush 

Quick Chicken Masala

Serves: 2

You will need

3 tbsps. sunflower or olive oil
1 medium onion, sliced
2 – 3 chicken breast fillets, skinned and chopped into bite size pieces
2 tbsps. tomato puree
¼ tbsp. sea salt
3 drops Turmeric Spice Drops®
4 drops Coriander seed Spice Drops®
3 drops Red Chilli Spice Drops®
2 drops Cumin Spice Drops®
4 drops Garam Masala Spice Drops®
1 drop Garlic Spice Drops®
1 drop Ginger Spice Drops®
Fresh coriander leaves for garnish


1. Heat a pan on medium heat and then add the oil.

2. Put in the onion and fry for 1 minute. Add the chicken and continue to fry for 7-8 minutes until the chicken is white on the outside.

3. Stir in the tomato puree and fry for another minute.

4. Add 6-8 tablespoons of water. Turn down the heat and let it simmer for 2 minutes more.

5. Cut a piece of chicken in half to check that it’s cooked through. If not, add a little extra water and cook for a few minutes longer.

6. Stir in the salt and add all the Spice Drops® and mix well together.

7. Serve with hot pitta bread or plain Basmati rice and garnish with the fresh coriander leaves.

Recipe courtesy of Spice Drops®

national curry weekrecipesautumn

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