Celebrate National Curry Week with these delicious and easy recipes

IT’S National Curry Week – and what better way to celebrate than with two delicious and easy recipes that can be made in advance, frozen and reheated whenever you need a “fakeaway” hit?

Curries can be dishes the whole family enjoy together. Simply make a mild version for the kids and take out their portion, adding some plain yoghurt to make it creamier and less hot if desired.

Then what’s left in the pot can be spiced up for the adults. Serve these dishes with naan bread or rice for a Saturday-night treat.

Lamb massaman curry

Serves 4

Preparation time: 10 minutes
Cooking time: 1 hour


  • 400g lamb neck fillets
  • 1 tbsp olive oil
  • 200g jar massaman curry paste
  • 120ml lamb stock (made from one lamb stock cube)
  • 400ml coconut milk
  • 10 new potatoes, quartered
  • 200g frozen diced butternut squash


  1. Cut the lamb fillets into chunks and put the oil in a large frying pan over a medium heat. Add the whole jar of paste to the oil and stir for one minute.
  2. Next, add the chopped neck fillets into the frying pan. Cook for five minutes, stirring occasionally.
  3. Add in the stock and coconut milk, then the potatoes and frozen butternut squash. Put a lid on it and simmer on the hob for around an hour until the lamb is soft.

Ready for the freezer: Once cooked and fully cooled, portion into labelled freezer bags, flatten and freeze.

Ready to eat: Defrost overnight in the fridge, reheat in a microwave or on the stove top until bubbling and heated through. Serve with rice or naan.

Chicken and spinach balti

Serves 4

Preparation time: 10-12 minutes
Cooking time: 20 minutes


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 500g chicken breast
  • 300g frozen diced onions
  • 12 frozen spinach cubes
  • 2 x 400g cans chopped tomatoes
  • Approx 150g balti spice paste
  • 150ml water, optional


  • Add the oil to a large frying pan and soften the onions over a medium heat for around five minutes.
  • Chop your chicken into cubes and add to the pan, stirring occasionally until cooked through, about ten to 12 minutes. Next, add the frozen spinach, chopped tomatoes and balti paste.
  • Leave to cook, stirring occasionally, until the spinach is mixed throughout. You may wish to add some water if the curry is thicker than you would like.
  • Leave to cook for 20 minutes.

Ready for the freezer: Leave the curry to cool, then portion into sealable freezer bags (one portion equals one cup or 230ml). Label your bag and flatten, making sure all the air is out. I freeze these next to naan breads, so the meal is easy to grab.

Ready to eat: Defrost overnight in the fridge then heat in a microwave or on the stove top until piping hot. Serve with naan and rice. Naan bread can be heated in the oven directly from frozen.

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