easy curry

Vegetable curry is a good choice when you’re on a diet because vegetables are so low in calories, which means you can have a generous portion. This very low-calorie dish provides three of your five-a-day. It's also vegan.

Each serving provides 300 kcal,11g protein, 40g carbohydrate (of which 27g sugars), 8g fat (of which 0.5g saturates), 12.5g fibre and 1.3g salt.


Butternut squash curry with cauliflower 'rice'

cauliflower florets

olive oil

salt and black pepper

tsp rapeseed oil

onion (75 grams/2½oz peeled weight), chopped

250 grams/9 ounces butternut squash,

garlic clove, finely chopped

tbsp curry paste (see tip)

tomatoes

150 milliliters/5fl oz vegetable stock

grams/1½oz baby spinach, washed (frozen is also fine)

This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour! 

Each serving provides 232 kcal, 25g protein, 6.5g carbohydrates (of which 4g sugars), 11g fat (of which 3g saturates), 3g fibre and 0.6g salt.

Easy chicken curry

spring onions

garlic

vegetable oil

curry powder

ginger

400 grams/14 ounces boneless skinless chicken thigh, cut into 2.5cm/1in pieces

milliliters/3½fl oz Greek-style natural yoghurt, plus extra to serve

salt and pepper

rice

A wonderfully quick and tasty chicken curry from MasterChef Shelina Permalloo.

Simple chicken curry

This lentil and halloumi curry is really straightforward to make, and absolutely full of flavour - halloumi curry is a revelation!

Easy lentil and halloumi curry

tbsp oil

onion,

courgette ((zucchini), diced)

mushrooms, (diced)

garlic, (minced)

120 g (~ 2/3 cup) brown lentils

400 g tin chopped tomatoes ((~ 1 1/3 cups))

375 ml (~ 1 1/2 cups) vegetable stock

tsp smoked paprika

tsp garam masala

tsp cumin

Black pepper

Heat the oil in a deep frying pan or saucepan. Add the onion, courgette and mushrooms, and cook over a medium heat for a few minutes until fairly soft. Add the diced halloumi and garlic, and cook for a further 5 minutes until any excess water has cooked off, and the cheese and vegetables are just starting to brown slightly.

Add the lentils, tinned tomatoes and vegetable stock, along with all the spices. Mix well, then cover the pan with a lid and bring to a simmer. Leave to cook for around 30 minutes, stirring occasionally, until the lentils are soft and the curry has reached your desired consistency. For a saucier curry, or if the lentils need to cook a little longer, you can add a dash more water or stock. For a drier curry, remove the lid and cook for a few minutes to thicken.

Serve warm with your choice of sides.

This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice.

Creamy chicken korma

brown onion, chopped

cloves

cardamom pods, crushed

skinless, boneless chicken breasts,

garlic cloves, crushed

cm/1½in piece of fresh ginger, peeled and grated

tsp coriander

¼ tsp ground allspice

1½ tsp ground cumin

½ tsp ground turmeric

tsp mild chilli powder

tomato purée

grams/3 almonds

250 milliliters/8fl oz chicken stock

200 milliliters/7fl oz whipping cream

almonds,

chopped coriander, to garnish (optional)

This Butter Cauliflower Recipe is a vegetarian riff on the classic Indian dish, Butter Chicken. In this version, tender cauliflower florets are simmered in a spiced cream sauce and served over rice with yogurt. 

Butter Cauliflower

lemon juice

corn starch

cumin

turmeric (divided)

tsp. garam masala (divided)

salt (divided)

olive oil (divided)

cauliflower

unsalted butter

yellow onion (finely chopped)

tomato paste

paprika

cinnamon

cayenne pepper (optional)

tomato sauce

vegetable broth

heavy cream (sub full-fat canned coconut milk)

Basmati rice

cilantro and whole-milk Greek yogurt

Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.

Heat 1 Tbsp of the oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to bowl with corn starch mixture and toss to coat. Return seasoned cauliflower to skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.

Add remaining 1 Tbsp oil and butter to skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne; cook 1 minute. Add tomato sauce and broth; bring mixture to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer mixture uncovered until sauce thickens, about 15 minutes. Garnish with cilantro and serve over rice with a dollop of yogurt.

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach

Coconut & squash dhansak

butternut squash(about

frozen chopped onions

curry

can chopped tomatoes

light coconut milk

mini naan bread,to serve

can lentils,drained

bag baby spinach

coconut

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.

Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

Vegetable kormas can be quick, easy, cheap to make. Kerry makes easy naans with her children to go with the lovely, mild veggie curry.

Each serving provides 479 kcal, 17g protein, 82g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 8g fibre and 2g salt.




Veggie korma with naan

190 grams/6½oz rice

coconut oil

onion, finely chopped

garlic cloves, finely chopped

thumb ginger, grated

broccoli, chopped into florets

green beans

carrot,

baby corn

250 grams/9 ounces natural yoghurt

tsp turmeric

tsp mild curry powder

vegetable stock cube

150 grams/ 5½oz plain flour,

75 grams/2¾oz Greek-style yoghurt

tsp baking powder

salt

Kerry Whelpdale makes a vegetable korma with flatbreads

How to eat more veg: korma with Kerry Whelpdale

A quick and simple mild chicken curry with bags of flavour. Ready in 30 minutes, it makes a great mid-week meal. Freezer-friendly too!

Easy Chicken Curry

chicken breasts ((approx 500 grams/17.5 oz) chopped into bite-size chunks)

onion ((or 2 small) peeled and finely chopped)

tsp minced ginger

tbsp mild curry powder- go hotter if you prefer

tbsp coriander

tsp salt

½ tsp black pepper

tomato puree/paste

oz tomatoes

chicken stock

oz (400 milliliters) tin full fat coconut milk

cornflour

(60 grams) baby spinach

coriander

Chilli flakes

Heat oil in a large frying pan (skillet) over a medium-high heat.

Add the chicken and cook for 5 minutes, turning occasionally, until sealed.

Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.

Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.

Add the tomato puree, tinned tomatoes, stock and coconut milk.

Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.

If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.

Stir in the spinach (it should wilt quickly) then turn off the heat.

Serve with boiled rice, topped with fresh coriander and chilli flakes.

https://www.youtube.com/watch?v=MmU1sXsnp3s

A quick and simple mild chicken curry recipe with bags of flavour. Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family.
Freezer-friendly so you can make a big batch and save some for later.

Free Printable recipe is available on our site: https://www.kitchensanctuary.com/easy-chicken-curry/

Ingredients for the chicken curry:
2 tbsp vegetable oil
3 chicken breasts - - (approx 500g/17.5 oz) chopped into bite-size chunks
1 large onion - (or 2 small) peeled and finely chopped
2 cloves garlic - minced
2 tsp minced ginger
2 tbsp mild curry powder- go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
1/2 tsp salt
½ tsp black pepper
2 tbsp tomato puree/paste
14 oz (400g) tin finely chopped tomatoes
1 cup (240ml) chicken stock
14 oz (400ml) tin full fat coconut milk
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
2 packed cups (60g) baby spinach

To Serve:
Boiled rice
Fresh coriander
Chilli flakes

#Curry #EasyDinner #CookingShow

Seal The Chicken

Onion

Spices

Tomatoes, Stock & Coconut Milk

Stir & Simmer

Cornflour Slurry

Spinach

Serve

My Quick and Easy Chicken Curry Recipe | Perfect Family Dinner

Instant Pot Chicken Curry is comforting dish that is full of flavor.

Instant Pot Chicken Curry

onions

(1.1 kg) skinless chicken breasts

garam masala

(411 grams) finely chopped tomatoes

(400 milliliters) full fat coconut milk

Salt

Chili (optional and to taste)

In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.

Add the chicken pieces and brown them for a couple of minutes.

Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.

Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.

When done, allow for a complete natrual pressure release before opening.

Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.

Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.

Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.

Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and switch of the heat.

Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.

When done, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through and serve.

Slow Cooker Chicken Curry

https://www.youtube.com/watch?v=-kAFArFOsco

Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime

Tomato, runner bean & coconut curry

onion

curry paste

limes

red lentils

coconut milk

basmati rice

cherry tomatoes

stringless runner beans

Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.

Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.

“Curry leaves work well here with their citrusy note. They’re sold in supermarkets," says Phoebe Wood.

Top 29 easy curry recipes from across the web

The most viewed easy curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 29 easy curry recipes from across the web

The most viewed easy curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut squash curry with caulifl...

Easy chicken curry

Easy lentil and halloumi curry

Creamy chicken korma

Butter Cauliflower

Coconut & squash dhansak

Veggie korma with naan

Easy Chicken Curry

Instant Pot Chicken Curry

Tomato, runner bean & coconut curry

Easy fish curry recipe

10 Minute Chickpea and Spinach Curr...

Sweet potato and halloumi curry

Chicken dhansak

Lamb and lentil curry

Easy butter chicken

Easy From Scratch Thai Yellow Curry...

Roasted onion curry

Easy vegetable curry

The "Real" Singaporean Chicken Curr...

Air Fryer Chicken Curry

Mushroom, chickpea and spinach curr...

Vegetable dhansak

Saag aloo

Tofu curry

Vegan pumpkin curry

Slow cooker chicken korma

Easy Thai green curry

Butter Bean Curry

The most viewed easy curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine