30 Minute Curries
Think a delicious curry takes forever to cook at home? Think again.
In this mouth-watering collection of recipes, Michelin-starred chef Atul Kochhar shows you how to create simple, delicious curries in just 30 minutes, using ingredients found in your nearest supermarket and spices you probably already have in your cupboards.
Transform boring weeknight dinners with recipes including:
Goan spinach and lentils
Mango pickle-flavoured aubergine
Cabbage, Kerala style
Kale and spinach with eggs
Caldin mushroom curry
Spiced potatoes and coconut
Goan fish curry
Prawns and coconut curry
Fenugreek chicken curry
Lamb with cardamom and yoghurt
And many more.
Whether you love a classic korma or an Indian feast, there is something for you in this book. So get cooking, and have a curry on your table in minutes.
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˝ teaspoon Add the onion Adjust the seasoning asafoetida bay leaf black cardamom bowl chickpeas chop enough coriander chopped coriander cinnamon stick cloves coconut oil continue stirring cook the spices coriander sprigs cover the pan curry leaves dried red chilli fillets finely chop fresh coriander leaves frying pan garam masala garlic garlic cloves garnish ghee gravy Heat the vegetable ingredients and equipment lamb large sauté lentils mediumhigh heat minutes mustard seeds nonstick pan pan and leave panch phoron potatoes recipe red chilli powder Remove the stalk salt and stir saucepan sauté or frying sauté pan sea salt seasoning with salt seconds to cook seeds and stir SERVES shallots spice grinder spice paste spice powder stir for 30 stirring occasionally tablespoons Onion Paste tablespoons vegetable oil tamarind liquid teaspoon cumin seeds teaspoon garam masala teaspoon ground turmeric teaspoon red chilli tender thinly slice tomatoes VEGETABLES AND PULSES Watch closely