Beef and Kidney Bean Curry

Ingredients

Serves 4
• 4 tbsp Groundnut/Sunflower Oil
• 400g Beef, washed and cut into small cubes
• 300g chopped Tomatoes, tinned
• 400g Red Kidney Beans, tinned
• 1 tbsp Tomato Purée
• 1 medium Onion, finely sliced
• 1/2 tsp Cumin seeds
• 1/2 inch piece Fresh Ginger, grated
• 2 cloves Garlic, crushed or grated
• 1 level tsp Himalayan/Sea Salt
• 1 tsp Ground Cumin
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Red Chilli Flakes
• 1 level tsp Tikka Curry Powder
• 1/4 tsp Dried Mint
• 1 cup Boiling Water

Method

STEP 1: Heat oil in a medium heavy-based pot. To this, add
onions and cumin seeds and fry until onions are golden.
STEP 2: Add beef and stir well. Cover and simmer on a
medium heat until the water has evaporated.
STEP 3: Add ground cumin, ground coriander, fresh ginger
garlic, red chilli flakes, tikka curry powder, salt and
dried mint. Cook for 1 minute on a low heat.
STEP 4: Add tomato purée and chopped tomatoes. Mix well,
cover and simmer on low heat for 25 minutes.
STEP 5: Add boiling water and continue cooking
for approx. 15 minutes on medium heat or until
beef is soft and well cooked.
STEP 6: Add kidney beans and simmer for a further
15 minutes or until the water has evaporated.

Serve with hot naan bread or plain basmati rice.

Lamb Curry

Ingredients

Serves 5
• 1kg mixed cuts/boneless pieces of Lamb, washed
• 1 1/2 large Onions, sliced
• 5 tbsp Groundnut/Sunflower Oil
• 3 Cinnamon Sticks
• 6 Cloves
• 3 Cardamom Pods
• 1 level tsp Cumin Seeds
• 1 1/2 tsp Ground Cumin
• 4 tsp Ground Coriander
• 3 Green Birds-Eye Chillies, finely chopped
• 1 level tsp Dried Mint
• 3 Bay Leaves
• 1 level tsp Turmeric
• 3 cloves Garlic, grated or crushed
• 1 tbsp Fresh Ginger, grated or finely chopped
• 1 tsp Red Chilli Powder
• 2 medium Potatoes, cut into medium chunks
• 300ml Boiling Water
• 2 tbsp Fresh Coriander, finely chopped
• 400g tinned Chopped Tomatoes
• 2 tsp Himalayan/Sea Salt

Method

STEP 1: Heat oil in a large heavy based pot.
Add onions, cumin seeds, cinnamon sticks, cardamom pods and cloves.
Stir well and fry on a low to medium heat until onions are
golden brown.
STEP 2: Add lamb and mix thoroughly.
Cover and cook on a medium heat until the water has evaporated.
STEP 3: Add ground cumin, ground coriander, dried mint,
ginger, garlic, salt, turmeric, red chilli powder and bay leaves.
Cook spices for 1 minute.
STEP 4: Add chopped tomatoes and mix well.
Cook for 20 minutes on low heat stirring occasionally.
STEP 5: Add potatoes and boiling water.
Cover and simmer on a low heat for approx. 30 minutes or until
potatoes and lamb are well cooked.
Add fresh coriander and mix well.

Serve with plain basmati rice or hot naan bread and yoghurt kachumbar (click for recipe)

Chickpea and Potato Curry

Ingredients

Serves Approx. 4
• 1 400g tin White Chickpeas
• 1 400g tin Black Chickpeas
• 1 medium Onion, sliced
• 4 tbsp Groundnut/Sunflower Oil
• 1/2 tsp Cumin seeds
• 1 medium Potato, cut into small cubes
• 1 level tsp Tamarind Paste
• 200g(1/2 tin) chopped Tomatoes/2 large Tomatoes, chopped
• 1 1/4 tsp Himalayan/Sea Salt
• 1 level tsp Turmeric
• 2 Green Birds-Eye Chillies, finely chopped/1 tsp Red Chilli Flakes
• 1 1/2 tsp Ground Coriander
• 1/2 Ground Cumin
• 1 clove Garlic, crushed or grated
• 1/2 tsp Ginger Powder
• 1/2 tsp Dried Mint
• 1 tbsp Fresh Coriander, finely chopped
• 1/2 cup Hot Water

Method

STEP 1: Heat oil in a medium heavy-based pot.
Add onions, cumin seeds and potatoes and fry on medium heat
for approx. 5 minutes or until onions are slightly golden
and soft.
STEP 2: Add salt, chillies, ginger powder, garlic, dried mint
ground coriander, ground cumin, turmeric and tamarind
paste. Mix well and cook spices for 1 minute on a medium
heat.
STEP 3: Add tomatoes, white and black chickpeas and 1/2 cup
hot water. Cover lid and cook for a further 15 minutes on
a low-medium heat or until potatoes are well cooked.

Serve with plain basmati rice or hot chapattis/naan bread.

Cauliflower and Potato Curry

Ingredients

• 1 medium Cauliflower, cut into small chunks
• 1 medium Onion, finely sliced
• 1 large Fresh Tomato, chopped
• 4 tbsp of Groundnut/Sunflower Oil
• 1 tsp Cumin Seeds
• 1 1/4 level tsp Himalayan/Sea Salt
• 1/2 tsp Turmeric Powder
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 2 medium Potatoes,peeled and cut into chunks
• 1/2 tsp of Dried Mint
• 1/2 tsp Red Chilli Flakes or 2 Green Birds-eye Chillies
• 2 cloves of Garlic, crushed or finely grated
• 1 inch piece of Fresh Ginger, grated
• 2 tbsp Fresh Coriander, finely chopped

Method

STEP 1:
Heat oil in a medium heavy-based pot and add the cumin seeds and onion -
Gently fry over a low heat until onions are golden brown.
STEP 2:
Add the turmeric, ground coriander, ground cumin, garlic, ginger,
dried mint, red chilli flakes or green chillies and salt.
Cook for 1 minute.
STEP 3:
Add chopped tomatoes, cauliflower and potatoes.
Stir well and cover and simmer on a medium heat for approx. 25 minutes
or until the potatoes and cauliflower are cooked.
Garnish with fresh coriander
Serve with hot chapattis or naan bread.