Lamb Korma Curry

Lamb Korma Curry

Serves 4

2 tbs vegetable oil

1kg lamb leg roast, cut into 3cm cubes

1 large onion, finely chopped

420g jar tikka masala simmer sauce

120g natural yoghurt

80g baby spinach

Heat 2 tsp of oil in a large saucepan over high heat, add a third of the lmab and cook until browned. Transfer to a plate and then repeat in 2 batches.

Reduce the heat to medium add remaining oil and onion to the saucepan and cook until the onion is soft. Return the lamb and juices to the pan, stir in the simmer sauce and yoghurt and bring to the boil. Simmer the curry, uncovered for 45 minutes.

Stir through the baby spinach leaves and cook until wilted. Serve with rice and pappadums.

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Serves 6

2 tbspn vegetable oil

1 onion, chopped

1/3 cup thai red curry paste

600g chicken thighs, sliced into 2cm lengths

800g cans whole peeled tomatoes

1 1/2 cups chicken stock

150g green beans

1 cup peas

1 tbspn lime juice

1/2 cup chopped coriander

1/4 cup chopped mint

200g natural yoghurt

Heat oil in a large saucepan over medium heat. Cook the onion until soft, then add the curry paste and cook for 5 minutes. Add the chicken and cook until all sides of the chicken are sealed. Add the tomatoes and stock, break the tomatoes up with a wooden spoon, bring to the boil and then simmer for 10 or so minutes or until the chicken is almost cooked. Add the beans and peas and cook for a further 5 minutes. Remove the pan from the heat and add the lime juice, coriander, mint and natural yoghurt - stir to combine.

Serve with steamed rice.

Easy Beef and Lentil Curry

At the end of a tiring day at work it is good to home and cook something nice and easy. This is a really simple, yet tasty curry that always goes down a treat.

Beef and Lentil Curry

Serves 4

2 tsp olive oil

500g beef (any cut will do), cubed

1/3 cup curry paste

1 onion, coarsely chopped

2 garlic cloves, crushed

2 tsp ginger, finely chopped

1 cup red lentils

1 1/2 cups beef stock

400ml coconut milk

1/4 cup coriander, chopped

Heat half the oil in a saucepan over medium heat. Add the beef and half the curry paste, and cook until the beef is browned. Transfer the beef to a plate.

Heat the remaining oil over medium-low heat. Add the onion, garlic, ginger and remaining curry paste, and cook until the onion softens. Add the lentils, stock and coconut milk. Bring to the boil and then simmer for 10 minutes. Return the beef to the pan and simmer for a further 8 minutes. Stir in the chopped coriander.

Serve with jasmine rice and pappadums.