{ Recipes }

Warm Winter Curries

~ Easy Curry Recipes that Kids will Love to Eat with Roti, by Hand ~

~ Chicken & Potato Curry

What you need:

• 2 tbs vegetable oil
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 5 tbs yellow curry paste
• 500 g chicken breasts (diced)
• 400 g potatoes (halved)
• Can of coconut milk
• Basmati rice (optional)

How to do it:

  • Heat the oil in a saucepan, fry onion until translucent, then add the garlic.
  • Add curry paste(or spice) and fry for 2 minutes to allow the spices to release their flavour.
  • Now add the chicken and allow to brown and seal, then add the potato and coconut milk.
  • Bring to the boil, turn the heat right down and allow to simmer for about 15 minutes.
  • Enjoy with roti or rice.

~ Chicken Curry Loaded with Veg

What you need:

• 600g chicken breast
• 2 tbs oil
• 1 onion
• 2-3 tbs mild curry spice mix for kids
• 50g tomato paste
• 200g pumpkin/butternut (about 1/2a butternut)
• 200g carrots (2 medium carrots)
• 150g cauliflower (about 1/2 small)
• 1 can coconut milk
• 1 cup chicken stock or water
• 1 tbs soy sauce
• 2 good handfuls baby spinach

How to do it:

  • Dice the chicken into cubes.
  • Chop the veg (grated carrot is good)
  • Heat oil in a large pan (that has a lid), sauté onion until soft and golden.
  • Add tomato paste and spice mix to onion, cook until fragrant (1-2 mins).
  • Add the carrot and pumpkin, stir until coated in the paste and spice mix.
  • Add the cauliflower, coconut milk, chicken stock and cubed chicken, stir and bring to a simmer.
  • Cover and simmer for 15 minutes or until veg and chicken are cooked.
  • Remove lid and stir through the spinach and soy sauce.
  • Serve with roti or rice.

~ Creamy Split-Pea Curry

What you need:

• 1 tbs olive oil
• 2 onions, chopped
• 2 green or red peppers, chopped
• 4 tbs mild curry paste
• 200g yellow split peas
• 400g can chopped tomatoes
• 400g can coconut milk
• Bunch coriander, stalks finely chopped, leaves roughly chopped
• Zest and juice of 1 lime
• 150g yogurt, plus a dollop to serve
• Cooked rice or mini naan bread

How to do it:

  • Heat the oil in a large casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened.
  • Add the curry paste, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and simmer gently for 45 mins, or until split peas are tender. Add a splash of water if the curry looks too thick.
  • Just before serving, add the lime zest and juice, coconut, yogurt and generous seasoning.
  • Serve with rice or naan, with a dollop of yogurt on top and sprinkled with coriander leaves.

~ Beef Curry

What you need:

• 2 tbs oil
• 500g diced stewing steak
• 1 tbs butter
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 thumb sized piece of ginger, grated
• ¼ tsp mild chilli powder, less if your children are sensitive to spices
• 1 tsp turmeric
• 2 tsp ground coriander
• 3 cardamom pods, crushed
• 400g can chopped tomatoes
• 300ml beef stock
• 1 tsp sugar
• 2 tsp garam masala
• 2 tbs cream
• ½ small bunch coriander, chopped
• Naan bread, roti or rice, to serve

How to do it:

  • Heat one tbs of the oil in a saucepan over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning half way until evenly browned. Set aside on a plate.
  • Heat the remaining oil and butter in the pan and add the onions. Fry gently
    for 15 mins or until golden brown and caramelised. Add the garlic, ginger,
    chilli, turmeric, ground coriander and cardamom and fry for 2 mins. Add tomatoes, stock and sugar and bring to the simmer.
  • Add the beef, put a lid on and cook over a low heat for 1½ – 2 hrs until meat
    is tender. Remove lid for the last 20 mins.
  • Stir in garam masala and cream and season to taste. Sprinkle with coriander and serve with roti, rice or naan bread.

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