The only thing better than a quick meal made from scratch is one you can reheat on demand whenever you fancy it. A hearty pie, pan full of chilli, or bolognese might serve a few meals throughout the week, but this curry recipe can last for seven days in the fridge.
Matt Webster, founder of Seasoned Pioneers, thought up the 20-minute recipe with home cooks craving tasty Indian cuisine in mind. He said: “Many people assume curries have to be complicated. However, this one-pot curry recipe shows how easy it is to create a dish full of flavour in the comfort of your home.” While it calls for vegetables to soak up the flavoursome sauce, Matt says it’s open to interpretation: “Why not experiment with different flavours and add extra ingredients such as peppers, or even chicken if you’re a meat lover?”
The recipe serves four, but you can scale it up to make enough meals for the whole family throughout the week.
Add one or two potatoes, chickpeas, chicken, tofu or beef chunks, or extra vegetables.
Quick curry recipe
Ingredients (Serves four)
- One tbsp vegetable oil
- One large onion, finely sliced
- Two to three tsp of Madras curry powder
- Two large sweet potatoes, cut into chunks
- 400g tin coconut milk
- 200g spinach, washed and roughly chopped
- Four warmed naan bread (to serve)
Method
This curry is easy in terms of ingredients and steps. If you prepare all of the vegetables quickly, it will take a mere 20 minutes to cook.
Finely slice the onion and cut the peeled sweet potatoes into chunks. The smaller you chop them, the quicker they will take to cook.
Add some oil or butter to a large frying pan and add the onions. Fry them off for eight minutes until they are very soft and buttery.
Stir in the curry powder and fry for two more minutes, then carefully pour in the coconut milk to loosen the seasoning into a delicious sauce.
Add the chopped sweet potatoes and cook for 10 minutes or until they are just tender but not fully cooked.
Finally, stir through the spinach until just wilted. Avoid overcooking it, as it will turn watery and lose its substance.
Portion the curry into four bowls and serve with warmed naan bread or steamed rice.
If you want to save any leftovers, leave the curry to cool completely in the pan, then transfer to an airtight container.
Keep any rice or naan bread separate. Place the cooled curry in the fridge and reheat in portions when you want them – do not reheat more than once.