I love having curry for dinner; it’s one of my favourites. I have tried many different curry recipes before, but this one is a winner. I love this curry because it is quick and easy to make (almost as easy as opening a jar of premade sauce!). Personally, I’m not a fan of hot curry; I like mild ones like Korma and Tikka Masala because I like to taste all of the flavours, not just the chilli. I have made this recipe many times; it changes a little bit everytime because I measure the ingredients out by eye, but for the purpose of this post I have worked out all the quantities perfectly.
I have made this curry with Quorn, but please feel free to substitute with chicken or just vegetables. It does call for a lot of ingredients, but you probably have most of them in your cupboards already. This recipe serves two greedy adults!
Ingredients (serves two)
For the paste
- 1 small red onion *
- 2 cloves of garlic *
- 1 small green chilli *
- 3cm chunk of ginger *
- 1tsp each of mild curry powder, turmeric, garam masala, ground coriander, ground and ground cumin
* finely chopped
For the curry
- 1 pepper
- 6 closed cup mushrooms
- ½ a bag of baby spinach
- ½ fresh coriander
- 150g Quorn pieces
- 2 tbsp tomato puree
- 2 tbsp mango chutney
- 125ml coconut cream (½ a pack)
- 1tbsp ground almonds
- 120g basmati rice
- 1 large naan bread/2 small naan bread
Before you begin, preheat your oven to 100 degrees and boil the kettle.
- To make the paste: place the onion, garlic, ginger, chilli, all of the spices and 1 tbsp of vegetable oil into a food processor and blitz on a high speed until a smooth paste forms
- To make the sauce: in a medium-sized saucepan, cook the paste over a medium heat for a couple of minutes (be careful not to burn it!)
- Meanwhile, you can cut the pepper and mushrooms into equal sized pieces, and roughly chop the coriander
- Add the mushrooms and pepper to the pan and cook for 1 more minute. Then add the Quorn/diced chicken into the pan and cook for a further minute, stirring as you go (add more oil if needed)
- Now it’s time to add the wet ingredients into the pan: tomato puree, mango chutney, coconut cream and 100ml of water. You can also season with salt and pepper at this stage, and add the ground almonds. Continue to cook on a medium heat
- Serve with: place the rice into a medium-sized saucepan along with a large pinch of salt and a little drizzle of olive oil. Cover the rice with plenty of boiled water from the kettle, and leave to simmer. The cooking time of my rice is 10minutes, but check the cooking instructions for your rice
- Turn the oven off, and place the naan/s inside to warm up while the rice is simmering
- Finally, it’s time to stir in the spinach and coriander into the curry. Taste the curry to check it’s got enough seasoning.
- Time to serve: strain the rice if there is excess water. Serve up and enjoy!