Curry In A Hurry

Curry In A Hurry
Shortcuts to help you scrimp on time, but not on flavour when knocking up some amazing Indian food
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Curry In A Hurry


  • 1 Onion - roughly chopped
  • 2 cloves of garlic - finely chopped
  • Thumb sized piece of ginger - peeled & grated
  • 1-2 chillies of your choice (depends on tolerance) - chopped
  • 1 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 50g fresh tomatoes - roughly chopped
  • Pinch of cumin and mustard seeds
  • Vegetable oil

Main ingredient

  • You can use meat, fish, pulse or vegetables of your choice

To make it even easier

How to make

  1. Heat a 2 tsp of oil in a pan on a medium-high heat, and add a couple of cumin seeds (to check the temperature)
  2. Once the seeds start to fry, add a pinch of both cumin and mustard seeds - fry until fragrant
  3. Add the onion, garlic, chillies and ginger and fry for another 4-5 minutes
  4. Add the ground cumin, coriander, turmeric, chilli powder and chopped tomatoes with a pinch of salt
  5. Fry for another 5-10 minutes until you have a deep browny/red colour
  6. Add in the main ingredients if using meat, vegetables or pulses (but not fish)
  7. Fry the meat until lightly browned then add enough water to cover the mixture and simmer until cooked through

Why not mix it up?

Add cream or coconut milk. For a healthy alternative stir in yoghurt at the end or even ground nuts. Garnish with a squeeze of lemon juice, deep fried onions or chopped coriander

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Products used in this recipe

Curry Kit for Two

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