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Adaptable One Pot Curry

Categories: Lunch Main Meals Recipes

Make different variations of a classic with this recipe for an adaptable one pot curry. Mix and match the ingredients to suit your tastes!

Adaptable One Pot Curry

Recipes and images supplied by Discover Delicious by Michael Kitson: discoverdelicious.org. Instagram: @discoverdelicious

Prep time: 30 minutes | Cook time: 40 minutes
Skill level: Basic
Servings: Serves: 4

Nutritional Information:

Nutrition (per 100g)

  • Calories: 114
  • Fat: 6.0g
  • Saturates: 0.8g
  • Sugars: 2.4g
  • Salt: 0.2g
  • Protein: 4.0g

Ingredients

Key Ingredients

Neutral Oil
1 tsp
Black Mustard Seeds
1 tsp
Cumin Seeds
2
Medium Onions, finely chopped
4
Garlic Cloves, finely chopped
1
Thumb Ginger
2 tsp
Ground Cumin
2 tsp
Ground Coriander
2 tsp
Turmeric Powder
1/2 - 2 tsp
Chilli Powder (Depending On Your Heat Tolerance)
1
Large Handful Of Baby Spinach Or Curly Kale
Garam Masala
A Few Leaves Of Fresh Coriander
Salt And Lemon Juice, to season

For the Bulk Ingredient

400g 1 1/2
Tinned Chickpeas, drained OR
1/2
Butternut Squash, peeled and cut 1 inch dice, parboiled (see step 6 in method) OR
160g (1 cup)
Dried Red Lentils, rinsed OR
3
Medium Baking Potatoes, cut into 1 inch cubes, parboiled (see step 6 in method)

For the Liquid

1/2 400g tin (1 cup)
Chopped Tomatoes
1 400g tin (2 cups)
Light Coconut Milk
200ml (1 scant cup)
Water

Method

1
In a large pot or casserole dish, heat the oil over a high heat.
2
Fry the black mustard and cumin seeds until the mustard seeds start to pop, about 1-2min.
3
Turn the heat down to medium and add the onions. Sweat them for 5 minutes.
4
Now add the ginger and garlic. Fry for another 5 minutes.
5
Stir in the ground cumin, ground coriander, turmeric and chilli powder. Cook for another 5 minutes.
6
Add your bulk ingredient. If using potatoes or butternut squash, steam or boil them for about 5-8 minutes to parboil them.
7
Add your choice of liquid: for a tomatoey curry use 1 can tomatoes + 1/2 can light coconut milk or for a coconuty one the other way around. Then add 1/2 can water.
8
Bring to a boil, then turn down the heat and simmer for 15 minutes.
9
Stir in the spinach or kale until it wilts (a few min).
10
Check to see if your potatoes, butternut squash or lentils are well cooked.
11
Sprinkle over the garam masale and season with salt and lemon juice to taste.
12
Garnish with fresh coriander leaves and serve with rice, naan bread or roti.



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