There’s magic in having the aromas of cumin, coriander, curry leaves and cinnamon waft through your home. Dig into steaming bowls of comforting curries and be warmed from within.

Quick Thai prawn curry

SERVES 4
TOTAL TIME 20 MIN

INGREDIENTS

2 Tbsp sesame or canola oil
4-6 shallots or 2 white onions, sliced
2 stalks lemongrass, sliced (optional)
1 red chilli, halved
4 cloves garlic, sliced
3cm knob ginger, cut into matchsticks
2 Tbsp Thai green curry paste
10-12 prawns, deveined
1 can (400m1) coconut milk
1 can (400m1) coconut cream
300g pak choi, halved
80g mange tout
Handful fresh coriander, chopped
1 lime, juiced Salt and milled black pepper

For serving

Cooked basmati rice or roti

METHOD

1. Heat oil in a large wok and fry shallots or onions, lemongrass (if using), chilli, garlic and ginger for 5-6 minutes or until golden.
2. Add curry paste and cook for 2-3 minutes.
3. Add prawns and toss well to coat. Cook for another 2-3 minutes.
4. Pour in coconut milk and coconut cream. Simmer gently for 8-10 minutes.
5. Stir through pak choi, mange tout, coriander, lime juice and season well. Simmer for 2-3 minutes and set aside.
6. Serve with cooked basmati rice or flaky roti.

 

Cut The Cost

• Swap out prawns for chunks of chicken breast fillets.
• Use any green vegetables on hand: spinach, Swiss chard, green beans or even frozen mixed vegetables are good choices.
• Swap out coconut cream and coconut milk for 1 ½ cups fish or chicken stock with ½ cup cream or milk.

 

Tray bake chicken curry

SERVES 6
TOTAL TIME 1 HR 10 MIN

INGREDIENTS

1kg chicken drumsticks and thighs
Glug canola oil
Salt and milled black pepper
¼ cup medium curry powder
2 tsp ground cumin
1 Tbsp ground coriander
2 onions, chopped
Handful fresh curry leaves
3 cloves garlic, chopped
2 tsp grated fresh ginger
2 Tbsp garam masala
1 Tbsp ground turmeric
2 Tbsp butter
4 medium potatoes, peeled and quartered
2 Tbsp tomato paste
Pinch of sugar
2 cups chicken stock
1 can (410g) chopped tomatoes
Handful fresh coriander, chopped

For serving

Roti
Grated cucumber
Plain yoghurt
Fresh coriander

METHOD

1. Preheat oven to 180°C.
2. Drizzle chicken with oil and season well.
3. Mix cumin, coriander and half the curry powder. Rub over chicken to coat evenly.
4. Place into a deep baking tray and roast for 20 minutes. Remove chicken from dish and set aside.
5. Add another glug of oil to the dish, along with onions, curry leaves, garlic, ginger, garam masala, turmeric, remaining curry powder, butter and potatoes. Mix and roast for 15 minutes.
6. Whisk together tomato paste, sugar, stock and chopped tomatoes.
7. Remove dish from oven, add chicken and pour over stock mixture.
8. Scatter with fresh coriander, cover with foil and roast for 25-30 minutes or until sauce has reduced and chicken is cooked through.
9. Serve chicken with flaky roti, cucumber, yoghurt and fresh coriander.

 

Lamb kofta curry

SERVES 4
TOTAL TIME 1 HR 25-30

INGREDIENTS

For the kofta

Canola oil, for frying
1 onion, chopped
500g lamb or beef mince
2 cloves garlic, grated
1 red chilli, seeded and chopped
2 Tbsp medium curry powder
Salt and milled black pepper

For the sauce

2 red onions, sliced into eighths
2 tsp grated ginger
3 cloves garlic, chopped
1 red chilli, halved
2 bay leaves
1 Tbsp ground coriander
2 tsp curry powder
1 Tbsp paprika
2 tsp ground cumin
1 Tbsp garam masala
1 can (410m1) tomato purée
1 Tbsp sugar 2 cups beef stock
1 can (400m1) coconut cream
Handful fresh coriander, chopped

METHOD

1. Heat a glug of oil in a large pan and fry onion until golden. Remove and set aside to cool. 2. Combine mince, garlic, chilli, curry powder and cooled onions in a large bowl.
2. Season well and shape into 12-16 medium-sized meatballs.
3. Heat oil in a large pot and brown meatballs in batches for about 4-6 minutes and set aside.
4. For the sauce, add onion, ginger, garlic, chilli and bay leaves to the same pan and sauté for 3-5 minutes.
5. Stir through spices and cook for another 2 minutes.
6. Pour in tomato purée and sugar and cook for 2-3 minutes.
7. Pour in stock and coconut cream and add coriander. Simmer gently for 20-25 minutes.
8. Add meatballs to sauce and cook gently for another 10-15 minutes.
9. Season well and serve with garlic naan and sambals.

 

Cheat’s roast veggie korma curry

SERVES 4
TOTAL TIME 45 MIN

INGREDIENTS

2 packs (500g each) prepared roast vegetable mix
4 potatoes, peeled and quartered
Salt and milled black pepper
¼ cup canola oil
3 Tbsp ginger and garlic paste
1 sachet (400g) korma curry cook-in sauce
Handful fresh coriander, chopped
1 lemon, juiced

FOR SERVING

Cooked rice
Fresh coriander
Coconut flakes, toasted

METHOD

1. Preheat oven to 200°C.
2. Divide vegetables between two greased baking trays.
3. Whisk together oil and ginger and garlic paste. Pour over vegetables and rub to coat.
4. Roast for 20-25 minutes, stirring regularly, and remove when slightly golden.
5. Tip vegetables into a large deep baking dish, pour over sauce, scatter with coriander and toss through to coat.
6. Cover dish and roast for about 15-20 minutes or until vegetables are cooked.
7. Stir through lemon juice and season well.
8. Serve with fluffy rice, fresh coriander and toasted coconut.

 

Mince curry and vetkoek

SERVES 6
TOTAL TIME 1 HR 15 MIN

INGREDIENTS

1kg store-bought bread dough
Glug canola oil
2 onions, chopped
3 carrots, peeled and chopped
Handful curry leaves
4 cloves garlic, chopped
1 Tbsp grated ginger
2 Tbsp medium curry powder
1 Tbsp paprika
1 tsp turmeric
2 tsp ground coriander
2 tsp ground cumin
2 salad tomatoes, grated
Pinch of sugar
500g beef mince
4 potatoes, peeled and quartered
2 cups beef stock
1 can (400g) chopped tomatoes
¼ cup chutney
Handful fresh coriander, chopped plus extra for serving
Salt and milled black pepper
Oil, for frying

METHOD

1. Knock down dough on a lightly floured surface.
2. Divide dough into 6 portions and shape into balls. Cover with a clean tea towel and set aside to rise for 30 minutes.
3. Heat oil in a large pot and fry onions and carrots until golden.
4. Add curry leaves, garlic and ginger and fry for 2-3 minutes.
5. Add remaining spices and cook for 2 minutes.
6. Stir through grated tomatoes and sugar. Cook for 3-5 minutes.
7. Add mince and brown well.
8. Add potatoes and stock and simmer for 20-25 minutes.
9. Stir through chopped tomatoes and cook for another 10-15 minutes.
10. Stir through chutney and fresh coriander. Simmer for 5 minutes.
11. Fry vetkoek dough in batches in hot oil for 6-8 minutes or until cooked through. Drain on kitchen paper.
12. Season curry and serve with warm vetkoek and coriander, if you like.