Rich and complex in flavour, curry can seem like a daunting dish to make at home. Meaty or veg-packed, hot and spicy, or creamy and mild, we've compiled our easiest-ever recipes to guarantee you great results.
Vegetable curry for a crowd - very flavoursome, easily altered depending on seasonal veg, spice level can be altered by using different paste, can be left simmering for a while and topped up with passata or water as required, great to freeze and re-heat
Chickpea, tomato and spinach curry // I was missing yeast extract, lentils and cashews, but this still turned out well. A good way to get veggies and protein with some different flavors. I kicked up the spiciness a notch and served it with quinoa.
Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 min, stirring occasionally, until softened. Add the garlic, ginger and chilli, cook for 1 min, then add the spices and cook for 1 min more.