One Pot Curry Blend

This baked one pot curry makes a really satisfying dinner, and would also work well on the stove top or in a slow cooker. It’s a great one to have up your sleeve at this time of year as you can easily make a big batch and leave it to cook while you carry on with something else. It doesn’t get any easier!

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This baked one pot curry makes a really satisfying dinner, and would also work well on the stove top or in a slow cooker. It’s a great one to have up your sleeve at this time of year as you can easily make a big batch and leave it to cook while you carry on with something else. It doesn’t get any easier!

ONE POT CURRY BLEND (1 portion = 2 tbsp): garlic, turmeric, cumin, coriander, brown MUSTARD, white SESAME, nigella, chives, red bell pepper, green bell pepper, chilli, white poppy, mint, fennel, coriander leaf, tamarind (tamarind and cornstarch), amchur, black cardamon, black pepper, fenugreek, green cardamon, ginger, cinnamon, yellow MUSTARD, cloves, mace, bay, nutmeg

Allergens are listed in CAPITALS. May contain traces of celery

One Pot Curry Recipe:

PREP 30 mins
COOK 2 hrs 5 mins
HEAT 3
Serves 4

You Need:

500g diced lamb, beef or chicken (thighs are best), or root veg for a veg version - peeled and cut into large bite-size pieces
1 large onion - thinly sliced
2 cloves of garlic - finely chopped
500g baby new potatoes - left whole
2 carrots - peeled and thickly sliced
2 tbsp tomato puree
25g bunch of coriander - finely chopped
½ lemon
Rice to serve
Natural yogurt to serve (full fat is best)
1 portion of ONE POT CURRY BLEND

Method:

Preheat the oven to 180°C/gas mark 4
Mix the lamb with the onion, garlic, potatoes and carrots then place in a lidded oven-proof casserole dish
Mix the ONE POT CURRY BLEND with 250ml water (350ml if using root veg), 1 tsp salt and the tomato puree then pour over the lamb and potato mixture. Cover and bake for 2 hours or until the lamb and potatoes are tender (stirring occasionally and adding a splash of water if necessary)
15 minutes before the curry is ready cook the rice
Stir in the coriander and juice of the ½ lemon then serve with the rice and yogurt on the side

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

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