Hearty winter curries
Winter is the perfect time to enjoy curries. Packed with spices and heat, these curries will warm you from the inside out. Our recipe for easy chicken curry is filled with turmeric, fresh ginger for some heat and a dash of coconut milk to balance out the flavour. Prefer a vegetarian option? Try our pea, potato and paneer curry. A quick 30-minute meal that uses paneer (a soft cheese) common in many Indian dishes. Or go for our haloumi curry with protein-packed chickpeas.
Tips for spicing up your winter curry
- For even more flavour, cook the curry the day before, cover and refrigerate until needed.
- Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave.
- To crush whole spices, place them in a mortar and pestle and gently pound until the seeds just start to break up. Or place them in a plastic bag and gently roll with a rolling pin.
3 key Indian kitchen staples
- Curry powders and pastes are spice blends. The heat varies between brands so opt for less is more until you’re sure. Find them in the spice or Indian aisle.
- Basmati rice is a aromatic long-grain rice perfect for Indian food. Find it in the rice aisle.
- Fresh mint is used to cool the palate when eating spicy food. Find it in the fresh produce section.