If you were making curry..

[Novynu]

If you were making curry for tea, please tell me how you do it in your household!

Whether it be cheap/expensive, Jarred sauce, slow cooker , veg/no veg etc. Looking for some inspiration!

If you have a slow cooker, I highly recommend this recipe. Really easy to make and delicious.

I used to be on a slow cooker group on facebook and one time I made this I posted a photo and overnight it all kicked off with the Americans in the group, with one particular poster saying I was a liar and that it wasn't possible to make something look that good in a slow cooker and that it must have been a restaurant curry! 😂 I mean, I'll take it as a compliment that it looked that good, but it did make me laugh!

Yum - this thread is making me want curry for dinner!

I usually roast onions and whichever veg in the oven, covered in a selection of spices, then add toms/ coconut milk and just keep doing it in the oven. So much less faff than on the stove.

We also like yoghurt and flour "naan" with them. Obviously nothing like anything from a proper place, but probably not too bad for you either

I usually use a paste, Patak's is our favourite, but sometimes I like to make my own.

Everyone has different preferences so I'll start a big batch and split it out so dd is veggie and has something like butternut squash in hers, dh likes meat in his but no veg. I like vegetables in mine so either have the same as DD or add some chicken to it.
I like to make my own bhajis and tamarind sauce. Ds and dh don't like rice so I make rice and something like Bombay potatoes/wedges too.

Home made naan breads always. So tasty fresh made! Cheesy, garlic or Peshawari are the favourites.

It's an event meal in my house. If we're having friends over I'll make 2 or 3 kinds of curry and have enough leftovers for another family meal.

I almost always make curries from scratch, except for Thai which I use pastes for. I serve with rice or bread (mostly homemade flat breads or shop bought frozen parathas). Meera Sodha, Monica Haldar (the Spice Club), Chetna Makan, and Dishoom are my go-to for Asian cookery recipes, I find them consistently delicious and straight-forward.

While I don't think it's that challenging I am confused by PPs saying it is no more time consuming or work than jars/packets. I have used Spice Tailor in the past, it is my go to for a fast and easy meal, and there is no way I could have even properly softened the onions in the time I can get that on the table!

Mayflower curry sauce! Only curry I will eat 😂 (not a spicy fan!)

Another vote for Al's kitchen on YouTube. He also makes BIR curries which are worth the extra preparation (base gravy, spice mix etc).

What a fantastic thread you've started OP!
My mouth is watering just reading through the posts and I'm definitely going to try out some (or a lot!) of the suggestions here.
Brilliant! 😋

Surely you still need to fry the onions with a kit? The chopping and frying of the onions is the most time consuming part for a quick curry in my opinion, and all my recipes have onions.

For Indian curry I make a base gravy using the Chef Naz recipe on YouTube then I store it in the freezer in two person portions. It gets defrosted as needed and then I and add different spices etc depending on the type of curry I'm making.

For Japanese curry I use curry blocks.

Yep, once you've cracked a base gravy there's no going back. The taste is just superior to anything else.

nope - pretty sure in the spice tailor kit within the 'base sauce' there is already onion, so it is not required, nothing on the instructions say to add onion either only the meat/fish/veg of your choosing. Just did a quick search, and you can see this rogan josh already contains caramelised onions. https://uk.thespicetailor.com/collections/indian-curry-kits/products/rustic-rogan-josh

I make variations of aubergine and chickpea curries a lot and from scratch https://cupfulofkale.com/vegan-roasted-aubergine-eggplant-chickpea-indian-curry/

Have done Thai from scratch but I do like this paste https://www.ocado.com/products/ice-kitchen-thai-green-curry-paste-551735011

We make curry all the time which is surprisingly tasty! We boil butternut squash, then mash and add in curry powder. Fry meat with a little bit of coconut oil and some Garam masala. Then when meat is browned I mash the butternut squash and stir it in, then add more coconut milk. We also add a stock cube to the rice. Sounds bland but it’s actually lovely!

I make it from scratch most often, I do buy spice blends though... from an Asian shop in an industrial estate 😂 which sounds well dodgy when I put it like that.

Ok, I’ve not used spice tailor. My comparison would be to patak’s paste and I’ve always stared with and onion for those.

This lady is very good - she was a Bake Off contestant a few years back.

[email protected]

This lady has a huge range of curries, pickles etc, and is an amazing home cook.

https://www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiY5yfxcz-AhXqSKQEHaDgBmkQFnoECA0QAQ&url=https%3A%2F%2Fwww.mamtaskitchen.com%2F&usg=AOvVaw35m3U8A0rL2XX_H2tdi6ZPV

From scratch.
We usually do veggie curries. Butternut squash, spinach, chickpea and panner/ halloumi is a favourite. It’s tomato and coconut milk base, and no onions so much quicker. Started doing when we wanted convenience with newborn and no time to faff sweating onions.

I do mine in the slow cooker.
150ml beef stock
400g chopped tomatoes
I don’t measure the rest I just dollop it in…
red chillies
peanut butter
curry powder
garam masala
cumin
crushed garlic
tomatoe purée
salt & pepper
and approx 400g of meat or vegetables. I go for beef usually. Low for 7-8 hours

Some great replies. Thank you all!

It depends on what mood I'm in.

But in the summer when I have a large batch of onions, garlic, tomatoes, ginger, chillis all harvested I whizz the lot down with fresh chopped coriander and freeze it in ice cubes so that if I need a hot paste I can just fry off onions and veg, add one or two cubes, add water to simmer and salt to taste.

If I'm wanting a weaker one, I fry off onions, whatever veg, until cooked, add curry powder, turmeric, coriander salt, and some cornflour, toss in cooled boiled and crushed a little potatoes, coat them all then add tomato puree and water, and make a thicker less spicy one - I made this on Tuesday as I am in recovery and couldn't stand anything hotter.

This year I have cumin plants flowering so I'll have my own cumin seeds to add to my curry paste.

I use recipes from an old book, Lalita Ahmed's Indian Cooking. Simple and very good

I use Spice tailor packets and oven roasted veg. Neither of us are great cooks and our local is so unhealthy and uses uninspired frozen veg. Our way results in a tasty healthy meal that's easy and only takes 30 min.

https://www.bbcgoodfood.com/recipes/slow-cooker-chicken-tikka-masala
this is really nice, it's a family favourite

And I use this for Thai curry, it's delicious!
https://www.slowcookerclub.com/slow-cooker-thai-red-curry/

If you want to make curry from scratch, I recommend a Thai yellow curry. Far easier than Indian curry and house doesn’t smell like a restaurant. Aromatic and zingy-there are various recipes online. You need a processor and the paste lasts a couple of weeks. I make it with chicken and chickpea or squash and chickpea for a vegan alternative. If making an Indian curry, I like Chicken Makhani and also a daal and mushrooms for sides. My dh found an easy pilau rice recipe online so we often make that.