Curry recipes Archives

Asian recipes

Asian coconut tuna curry

10 minutes

Asian recipes

Tamarind-flavoured Thai chicken curry

20 minutes

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Thai sweet potato curry with coconut and coriander

10 minutes

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Brinjal-and-beef mince curry

1 hour

Curry recipes

Mango curry

40 minutes

Asian recipes

Trout poached in Thai red coconut curry with lentils

20 minutes

Asian recipes

Prawns poached in green Thai curry broth

10 minutes

Chickpea recipes

Chickpea vindaloo curry

20 minutes

Chickpea vindaloo curry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 cloves garlic
1 x 4 cm piece of ginger
1 x 50 g sachet vindaloo curry paste
1 x 400 g can of chickpeas
1 x 400 g can of coconut milk
200 g baby marrows
200 g leeks
fresh coriander, to serve
poppadoms, to serve

Method

1. Finely chop the garlic and ginger.

2. Heat the olive oil in a pan and add the garlic, ginger and vindaloo curry paste. Heat through, then add the chickpeas and coconut milk and simmer for 10 minutes.

3. Slice the marrows lengthways and the leeks into rounds.

4. Add to the pan and simmer for 5 - 10 minutes.

5. Once the vegetables are cooked through, drain the chickpeas and add to the curry.

6. Serve with fresh coriander and poppadoms.

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Asian coconut tuna curry

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Thai sweet potato curry with coconut and coriander

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Mango curry

Trout poached in Thai red coconut curry with lentils

Prawns poached in green Thai curry broth

Chickpea vindaloo curry

Chickpea vindaloo curry

Ingredients

Method