- If you are scaling up a recipe, you don't need to increase everything by as much as you think, especially the liquid element of the recipe. So, if you are multiplying the recipe by 5 times, you will not need 5 times the liquid. Be careful too, with strong flavours like garlic or spices. Don't overdo it!
- Ginger and garlic quantities should be roughly equal in a curry.
- If you put too much spice in your recipe, counteract at the end of cooking by adding lemon juice.
- If you want to save time on your curry cooking, use frozen chopped onions, frozen ginger and frozen garlic.
- Frozen, pre-chopped vegetables can also be a great way to cut down on prep time if you are cooking curry for a party or a large number of people
- Buy or borrow a rice cooker which takes the stress away and means you can avoid gloopy rice and instead serve perfectly cooked, fluffy rice!
4 onions, chopped (or use 1kg frozen chopped onions)
6 garlic cloves, crushed or chopped
3 tins tomatoes
3kg sweet potatoes, peeled and cut into 3cm chunks
3 - 4 tins 400g tin chickpeas, drained and rinsed
3 tins 400ml tin coconut milk (add a little stock if you think you need more liquid)
3 bags of washed spinach
1. Cook the sweet potatoes in salted boiling water until tender, about 8 minutes. Alternatively, you can roast them in the oven, in small chunks for about 10 minutes. You may need to do this in batches and you could even do this the day before you do the rest of the prep.
2. Heat the oil over a medium heat, add the onions and cook slowly for around 10 minutes until the onions are soft and translucent. Don't rush this part! Then add the garlic and ginger and cook for a couple of minutes.
Top time saving tip: use frozen onions, ginger and garlic.
Add a splash of water to the pan, then add the Goan spice mix. Cook gently for about a minute then add the tomatoes. Cook down for a few minutes, until the tomatoes have reduced and are a dark, thick paste.
Add the chickpeas, and stir gently until warmed through. Add the coconut milk and bring to a gentle simmer (you may need to loosen the coconut milk with a little boiling water or stock). Add the cooked sweet potatoes and stir to combine, before adding the spinach**. Season with salt as required and garnish with fresh coriander.
**If you are cooking in advance, we suggest omitting the spinach and only adding on the day, once it's been reheated.
3 tablespoons oil
5 onions, finely chopped
12 fat garlic cloves, crushed or finely chopped
3-4 tins chopped tomatoes
5-6kg chicken breasts, chopped into largish chunks
6 teaspoons salt
Spinach, a handful
For garnish, coriander and chopped fresh chilies
Heat the oil then cook the onions until softened and browning, about 10 minutes. Add the ginger and garlic and cook for a couple of minutes. Add the tomatoes and simmer until the tomatoes are reduced to a thick paste. Add the Bhuna spice and cook for a minute, stirring.
Add the chicken and salt and mix well to combine. Add 350ml of water and with the lid on, let it simmer gently until the chicken is soft and tender, about 20 minutes. Just before serving, swirl in some spinach and let it wilt. Then garnish with fresh coriander and chopped chilies and Mint and Coriander Raita on the side.
Serve with naan bread