Curry in a hurry

Add some new dishes to your repertoire for National Curry Week (7-13 October)! Make a big batch of easy curry sauce, then use it as the base for lots of different Indian-style dishes. Here’s how:

Your basic curry sauce
Put enough oil in a large saucepan to cover the bottom, then heat gently and add a spoonful of garam masala and a couple of spoonfuls of medium (or mild, if you prefer) curry powder. Gently fry for a minute, then add two finely chopped onions and some crushed garlic. Fry gently for 5-10 mins, until everything is softened. Add 2 tins of chopped tomatoes and about a litre of water, then simmer for 20-30 mins until the sauce is thickened. Portion up and keep in the fridge for up to three days, or in the freezer for up to two months.

Make… Vegetable biryani
Heat the curry sauce in a saucepan, add shredded carrots, chopped cauliflower florets and fine green beans. Stir in a splash of water and some plain yogurt, then cover with a good-fitting lid and simmer until the veg is softened. Spoon some cooked rice on top of the sauce in the pan. Put a splash of milk in a small bowl, add a little turmeric, then stir until you have a smooth golden sauce. Drizzle the sauce on the top of the rice and scatter over some raisins. Cover the pan with a layer of foil, then top with the lid and cook gently for 20 mins. Leave to stand for 10 mins, then serve.

Make… Keralan-style prawn curry (pictured)
Put your curry sauce in a saucepan, add a tin of coconut milk and simmer for a few mins, until the sauce has thickened. Add some cooked prawns and simmer again, until piping hot. Scatter over chopped fresh coriander and serve with basmati rice and lime wedges for squeezing.

Make… Chicken and spinach curry
Put your curry sauce in a saucepan and add chunks of chopped chicken breast, heat together for 1 min, then add enough chicken stock to make a sauce. Turn down the heat and simmer for 15 mins, until the chicken is completely cooked through. Add a few handfuls of spinach for the final 1 min of cooking. Scatter with chopped fresh coriander and serve with rice.