Easy Curry To Make At Home

With dinner parties now in full swing it's time to put away your takeaway menu and have a go at creating your own authentic Indian dishes at home instead.
With a little help from our resident blogger Mimi here is a healthy, wholesome & delicious curry menu! We can't wait to get stuck in.
Spiced Lamb Koftas With Mini Poppadoms
Image Source: Delicious Magazine
Serves 6
    • 500g lamb mince
    • 2 cloves garlic, crushed to a paste
    • 1 tsp salt
    • 1 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tsp garam masala
    • 1 tsp chilli powder
    • 6 tbsp Greek yoghurt
    • Handful of fresh coriander, chopped
    • 4 tbsp veg oil
    • 1 packet mini poppadum
    • Coriander leaves to serve
For the sauce:
  • 3 garlic cloves, finely chopped
  • 3cm fresh ginger, finely chopped
  • 3 tbsp veg oil
  • 2 whole star anise
  • 1/2 stick cinnamon
  • 1 onion, chopped
  • 2 tbsp medium curry powder
  • 400g tin chopped tomatoes
  • 6 tbsp Greek yoghurt
  • 3 tbsp ground almonds
  • 1 tsp salt
  1. To make the lamb koftas: heat oven to 190 degrees, combine lamb mince, garlic, salt and spices. Stir in yoghurt and coriander leaves and mix well.
  2. Put veg oil into a shallow oven tray and place in oven to heat up. Wet your hands and form the mixture into about 36 small meatballs, when the oil is hot place the meatballs onto the tray and bake for 10-15 mins until golden. Shake the tin occasionally to brown the meatballs evenly.
  3. To make the sauce: blend the garlic and ginger into a paste with a pestle and mortar or mini food processor … Heat the oil in a frying pan and add the star anise and cinnamon stick and fry for about 20 seconds. Add the onion and sauté until golden. Stir in the garlic and ginger paste and curry powder and cook for 1 minute. Add tomatoes, lower the heat and simmer for about 3 mins until the tomatoes have broken down and the mixture is quite dry. Remove the 2 star anise and cinnamon stick.
  4. Spoon the meatballs into the sauce and simmer for 10 mins.
  5. Arrange about 36 mini poppadums on a serving plate and place one meatball on each, spoon over a little sauce and garnish with a little coriander leaf. Serve immediately otherwise the poppadums will go soggy! Serve any leftover sauce as a dip with more poppadums or thin slices of naan bread
Main Course
Malabar Prawn Curry
Image Source: Tasty Spicy Delish
Serves 6
  • 2.5cm ginger, grated
  • 3 garlic cloves, chopped
  • 3 tbsp oil
  • 4 green cardamom pods
  • 5 cloves
  • 1.5 cinnamon sticks
  • 1 onion, finely chopped
  • 1 tsp green chilli, finely chopped
  • 2 ripe tomatoes, chopped
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 600g raw king prawns
  • 150ml coconut milk
  • Handful coriander leaves


  1. Using a small food processor blend the ginger and garlic to a paste
  2. Heat the oil in a large pan. Add cardamom pods, cloves and cinnamon sticks and fry for 20 seconds. Add the onion and cook for 6-7 mins until golden. Add ginger and garlic paste, green chilli and cook for a further 2 mins.
  3. Add tomatoes, ground coriander, chilli powder and s&p and cook until the mixture becomes quite dry. Add the king prawns and cook until they are just turning pink.
  4. Stir in the coconut milk, bring to the boil then cook gently for 2-3 mins.
  5. Remove from the heat, take out the whole spices and spoon the curry into a serving dish and garnish with fresh coriander.
Enjoy ❤️
Side Dishes
Lemon Rice
Image Source: Feasting At Home 
Serves 6 as a side dish
  • 450g basmati rice
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 2 tbsp veg oil
  • 100g cashew nuts
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • Juice of a large lemon
  1. Put rice in a saucepan with 620ml water, turmeric and salt. Bring to the boil then lower heat and cook gently for 15 mins until tender. Set aside.
  2. Fry the cashew nuts, fennel seeds and mustard seeds in a pan with the oil until golden. Be careful as the mustard seeds will pop and jump about!
  3. Spoon the cooked rice into the pan and add the spices from the pan too. Mix well and stir in the lemon juice.
Cucumber, Red Onion and Tomato Raita
Image Source: foodess.com
Serves 6 as a side dish
  • 1 cucumber, de-seeded and peeled
  • 2 tomatoes, de-seeded
  • 1 red onion, finely chopped
  • 200ml greek yoghurt
  • 1/2 tsp salt
  1. Cut the cucumber, tomatoes and onions into small pieces, stir into the greek yoghurt and add salt…. mix well.
  2. Serve alongside the curry

Thank You Mimi!