The new Friday night: make your own fakeaway curry
Kick-start the weekend with a rich, fragrant curry that’s packed with warming spices and served with all the trimmings
Fan of a Friday-night curry? This National Curry Week (3-9 October), try making one from scratch!
Start with aneasy, speedy meat-free curry – they’re good for you and the environment, plus there’s no hours of waiting for meat to get tender before you can tuck in. All you need is a handful of key ingredients including garam masala – a traditional, complex blend of warming ground spices including coriander, cumin, cinnamon, ginger, black pepper, fennel seeds, cloves, aniseed, nutmeg and cardamom – and plant-based mince. Once the curry is ready to serve, get that proper restaurant experience at home with garlic and coriander flame-baked naans and a quick raita made with quality organic yogurt, grated garlic and ginger, chopped fresh herbs, some grated cucumber, lime juice, seasoning and a sprinkling of garam masala.
Yeo Valley Organic Natural Yoghurt 500g,
£2 (or £1.50 from 21 September to 11 October).