Indian recipes Archives

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30-minute massaman dhal curry

25 minutes

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Oxtail-and-vindaloo curry

3 hours

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20 minutes

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Mince curry with parathas

1 hour

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Cheat’s chicken breyani

40 minutes

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Butter chicken with garlic-butter flatbreads

40 minutes

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Creamy and delicious prawn curry

25 minutes

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35 minutes

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Celebration saffron baked rice

30 minutes

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Quick spinach paneer

15 minutes

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Easy tandoori chicken skewers

25–30 minutes

Butter chickpea and sweet-potato curry with naan

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1x 500 g packet Woolworths cubed sweet potatoes
4 T olive oil
3 t Woolworths butter chicken curry spice
1 red onion, chopped
2 t crushed garlic
1 t crushed ginger
1x 400 g can tomatoes
1/2 cup plain yoghurt (or cream)
1x 400 g can chickpeas, drained
Woolworths naan breads, to serve
coriander, to serve
chilli, to serve
sliced red onions, to serve
lime juice, to serve

Method

1. Preheat the oven to 200°C. Toss cubed sweet potatoes in 2 T olive oil and 1 t butter chicken curry spice and roast until golden brown.

2. Fry the chopped red onion in remaining olive oil with crushed garlic, crushed ginger and 2 t Woolworths butter chicken spice until fragrant and softened.

3. Add the canned tomatoes and simmer for 10 minutes. Add the yoghurt or cream and chickpeas, then fold in the roasted sweet potatoes.

4. Toast Woolworths naan breads and serve with the curry, coriander, chilli and lime-spiked red onions.

Find more curry recipes here.

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30-minute massaman dhal curry

Oxtail-and-vindaloo curry

Chilli bites (bhajia)

Mince curry with parathas

Cheat’s chicken breyani

Butter chicken with garlic-butter flatbreads

Creamy and delicious prawn curry

Vermicelli kheer

Celebration saffron baked rice

Quick spinach paneer

Easy tandoori chicken skewers

Butter chickpea and sweet-potato curry with naan

Butter chickpea and sweet-potato curry with naan

Ingredients

Method