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Four ways to whip up a spicy feast for less in celebration of National Curry Week


NATIONAL Curry Week is here, so why not whip up a spicy feast at home tonight? 

Skip buying ready-made sauces and spice mixes and give your dishes a kick with these cupboard tricks instead. 

Lamb curry in a blue bowl with rice.
Getty

Celebrate National Curry Week by ditching shop-bought sauces in favour of these money-saving cupboard tricks[/caption]

BLEND IT UP: You don’t need a cupboard full of spices to make a great curry

A brilliant base blend is as simple as two parts ground cumin, two parts ground coriander, and one part turmeric. 

Skip the jars of spices you see at the supermarket and head to the World Food Aisle where you can often find bigger bags of spices at a lower price. 

When cooking, toast your spice mix in a dry pan for 30 seconds before adding onions and meat to unlock their full, aromatic potential.

It beats any pre-mixed pot from the shops and it costs next to nothing. 

PASTE-Y IDEA: Forget buying a generic curry paste.

Create yours by blitzing a chopped onion, two cloves of garlic, a thumb-sized piece of peeled ginger, and a tablespoon of tomato purée in a food processor. 

Fry this mixture gently on a low heat in a pan until golden, then add your own spices, such as the ones listed above. 

It’s fresher, tastier, and free from preservatives.

If you like it hot, try adding fresh chillies or dried but go slowly, as the heat will intensify when cooking. 


MAKE A MARINADE: Instead of a ready-made tikka marinade, mix 150g of plain yoghurt with one tablespoon of your homemade spice blend, a squeeze of lemon juice, and a pinch of salt.

Add your raw chicken, beef or cauliflower if you prefer a veggie curry. 

Leave the mixture in the fridge for about two hours and the flavours should all infuse.

Roast your marinated meat in the oven and serve with rice and a wedge of lemon for a proper fakeaway. 

ADD SOME FLAVOUR: Elevate any curry in an instant with a simple home-made garnish. 

Quickly fry a handful of desiccated coconut or flaked almonds in a dry pan until golden and sprinkle over your finished dish.

It adds a fantastic texture and toasted flavour that you just won’t get from a packet. 

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