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!

@toastofthetown I also make the mums curry - it is one of my favourite recipes...I often change the meat I put, sometimes spiced meatballs...all great.
Meera Sodha also does a wonderful coriander curry which I cook a lot! Coriander Chutney Chicken (Lilli Chatni Anna Murghi Kari) (thehappyfoodie.co.uk)

I mostly make two curries cooked from scratch, a hotter one for us and always a korma for two of my dc, plus a dhal bubbling away at the back which is a chuck everything in and occasionally stir type dish.

Use Good Food or BBC food especially Doctor Rupy ;-). Also love Chetna Makan on YouTube. She has some super quick chickpea curries that you can make for lunch.

I occasionally use a Pataks paste or one I’ve bought from a specialist store with no additives, particularly for Thai curries.

I have tried most of the jars but liked none of them so I make it from scratch. The one I make the most is with coconut cream, paneer, peppers, cauliflower, chickpeas, onion, curry powder, turmeric, chili flakes, salt, coriander. I make naan and bulgur (prefer that to rice) with it.

Oh, and Jamie Olivers aubergine daal: https://www.jamieoliver.com/recipes/lentils-recipes/smoky-aubergine-daal/

https://www.abelandcole.co.uk/recipes/roots-manoeuvre-curry

This is one of my favourites. Works every time, with all sorts if vegetables. It's delicious.

My DB makes it from scratch without sauces but sometimes uses pataks pastes for speed.

There was a really easy Ainsley Elliott chicken tomato one in his meals for one.

And Thai green or red curry isn’t hard to make from scratch.

Check out Chetna Makan on YouTube. Her recipes are simple, easy and always work.

I'm making Sag Paneer tonight.

It's using spices and from scratch and using a recipe on Lollipopai (sorry can't link as it seems to keep linking to my account).

I do various other curries. If I was doing a curry "off the top of my head", I'd probably use curry powder and tinned tomatoes or coconut milk as the base. For thai curries I use thai green/red/massaman curry paste and coconut milk. I'd rarely use jarred sauce, as I don't like them that much. I do use pastes though as a change from curry powder, depending on what curry I'm trying to create.

From scratch veggie curry, we have a good spice cupboard. Always a dal to go with it. If anyone wants meat, I tend to marinade some chicken thighs and chuck them in the oven.

Every moth or so I have a spice roasting session. Cumin roasted and ground, spiced coriander (1 cup coriander, half a cup cumin a teaspoon of black pepper corns ad fennel, roast and grind), curry powder and garam masala maybe be bought or home made.

Try grating a carrot into dal, it cooks right down and adds an earthy sweetness. Or grating celeriac into a creamy coconut based curry for similar effect.

Seconding this - I make it frequently. You can also do it in a standard casserole in about an hour. In fact if doing it in the slow cooker be careful not to cook it too long. I have a ceramic pot in mine and usually halve the cooking time on chicken recipes so that the chicken doesn't develop that greasy, over-cooked taste.

From scratch ( we have Indian family) favourites are spinach and paneer, egg curry ( think it's sri lanken, you soft boil the eggs, then roll in turmeric and fry. The sauce has coconut milk in.)
Dahl with green or red lentils. Tandoori chicken Tandoori salmon. Dish curry using fish pie mix.
Aubergine curry. Mixed veg. Chick pea and spinach. We probably eat it twice a week. She might make a batch of three at the weekend which do us Sunday lunch and another meal and couple of lunch portions.

I use the bbc easy chicken curry recipe with pataks paste. I usually add slightly more paste than suggested and add chopped fresh coriander and spinach. If you like it hotter add a few chilli flakes. The recipe says 6 boneless chicken thighs but if they're the smaller ones I add a couple extra.

Curry paste, coconut milk, onions and peppers, red lentils and chicken. In the slow cooker.

The lentils disappear and become the sauce, preventing it from being watery.

As PPs have said once you have the spices, it's not much more hassle to make curries from scratch.
I make this chicken curry at least twice a month.
http://www.thismuslimgirlbakes.com/2016/04/our-house-pakistani-chicken-curry.html

This is my go to curry. Its a family favourite and simple to cook. I add sweet potato and spinach to it as well https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/

Use fried halloumi instead of paneer (which is too bland for our house tastes!)

https://www.jamieoliver.com/recipes/vegetables-recipes/saag-paneer/

I have just half done this. The chicken is marinating in yoghurt and spices. I've just made the sauce with onions, spices, garlic, double cream, tomatoes, sugar and almonds. I like to make them from scratch because then I can control the spice level better

Paneer and peas is my absolute favourite.

An Indian friend gave me her recipe and it's just to die for.

All made from scratch 😋

Sometimes with a little bit of the powder, add natural yoghurt, potatoes, onion, garlic spinach, sultanas if I'm making it just for me, some sort of protein either fake chicken or chickpeas.
Sometimes with mild curry sauce like Korma, chickpeas, spinach, onion, garlic.

I do it in the slow cooker, aldi jalfrazi sauce with the spice jar on the top, frozen chicken pieces, frozen sweet potato, frozen spinach 😋 cheap, easy and delicious. Low for 7-8hours. I dont bother making my own anymore as I really like this one. And it's so much easier, I usually plan it for my longer shifts in work.

Another fan of Meera Sodha here. Her recipes are fantastic.

Patak's paste or from scratch, depending on whim.

Cooking from scratch is all very well if you have the time. Some 'from scratch' recipes are quick and easy - I have just made Daily Dal from the Meera Sodhu book.
Do not knock the jars though.. you can add ingredients to make the meal more flavoursome. I too have found the Aldi sauces with the spices on top to be of good value.
However I am making a curry from one of the 'from scratch' recipes on here !

Onion, ginger, garlic, chillies
Curry powder
Turmeric
Chicken stock cube
Tin of tomatoes
Coconut cream

I get out my well-thumbed Madhur Jaffrey book and cook something from that.