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Ghee or a flavourless oil.
1 red onion.
• 4 cloves of garlic
• 2 teaspoons of ginger paste or a thumb of fresh ginger.
• 2 teaspoons of chilli powder.
• 2 teaspoons cumin.
• 2 teaspoons coriander root.
• 1 teaspoon garam masala.
• 1 teaspoon turmeric.
Tomato purée.
Salt and pepper.
• 400g/14oz of tinned tomatoes or passata.
• Half a lime.
• A big handful of coriander/cilantro.
• Five tablespoons of yoghurt (or coconut milk, but I prefer yoghurt).


A rich, buttery curry sauce full of spicy flavour. Perfect for chicken, paneer or mushrooms.

1: Put a pan onto medium-low heat. Put in 1.5 tablespoons of ghee. If you don't have ghee or want a vegan alternative, any flavourless oil will do.

2: Dice one red onion and add to the pan.

3: That will take about ten minutes to cook. In the meantime chop up four cloves of garlic as fine as you can. If you have fresh ginger, skin and finely chop a thumb of it.

4: Once the onions are soft, add the garlic and the chopped ginger (or 2 heaped teaspoons of ginger paste if you don’t have fresh) to the pan. Cook for two minutes.

5: Add 2 teaspoon chilli powder (depending on your heat tolerance), 2 teaspoon cumin, 2 teaspoon coriander root, 1 teaspoon garam masala, 1 teaspoon of turmeric, a big squeeze of tomato purée and a good sprinkle of salt and pepper.

6: Stir and allow that to toast for one minute.

7: Add 400g/14oz of tinned tomato or passata, and the juice of half a lime. Stir again.

8: This is where you need to add whatever you want to add to the curry: paneer, chicken, lamb, tofu, pasta, whatever. Cook for as long as it takes to cook the thing you add to it. Meanwhile, chop up a big handful of coriander.

9: You want to make sure the curry simmers for at least five minutes. When it is done, add the coriander/cilantro and five tablespoons of yoghurt to taste. As a vegan alternative you can use coconut milk instead of yoghurt.

This is most certainly not an authentic take on the Indian curry, but it is an easy and delicious one. Dig in.