Curry Recipe Guide

1
“Food brings people together
on many diferent levels. It’s
Contents
nourishment of the soul and
4 Comforting Curries
body; it’s truly love.”
6 What Is The Future 50 Foods Report?
Giada De Laurentiis 7 Spice Up Your Curry

Recipes

Quick Easy meals - 20 Minutes or Less

8 Vegan Thai Coconut Curry

10 Chickpea Aloo Curry
12 One Pot Curried Cod

Mouth Watering Meals - 40 Minutes or Less

14 Sri Lankan Vegetable Curry

16 Lentil Curry With Orange Tomatoes
18 Roasted Caulifower Korma
20 Chicken Biryani

Worth the Efort - Over 40 Minutes

22 Chicken Tikka Masala

24 Potato and Pea Curry
26 Pulled Aubergine Curry
28 Indian Chicken Curry
30 One-pot Beef Curry

2 Your Guide to Curry Heaven 3

 Why not try going
meat free one day
a week with these
easy swaps – try
Meat Free Mondays
Pork

Legumes

Lamb

Beef

Chickpeas
Portobello
mushrooms

Comforting
Curries Prawns

Celebrate all things curry with our range of warming and

delicious curry recipes sure to get your taste buds tingling.
Tofu
Some of the recipes in this book contain You can also make easy swaps with your Caulifower
ingredients from our Future 50 Food favourite curry recipes, even just for one
Report, read on to learn about the report day a week. Look out for our ideas over
and the ways in which you can make easy the page on how you can ‘cheat on meat’.
swaps in your curry cooking.
Chicken

4 Your Guide To Curry Heaven 5

 Spice up
your curry ADD +
Spinach

Sesame Seeds

What Is Okra

The Future 50 TO YOUR

CURRIES

Foods Report?
Look out for
Future 50
Food pop ups
SWAP
which tell you
more about that
ingredient

Together with the WWF (the World consuming natural resources Red Tomato
Wide Fund for Nature), we’ve launched quicker than they can be regenerated. FOR
The Future 50 Foods report which is a
The Future 50 Foods have been selected
Orange Tomato
collection of diverse plant-based foods
from around the world that can boost based on their nutritional value and
the nutritional value of our meals whilst relative environmental impact amongst
reducing the environmental impact of other factors, and whilst there are 50 foods White Potatoes
our food supply. globally, the most common foods found FOR
in the UK include Spinach, Lentils, Sweet
Potato and Broad Beans.
Sweet Potatoes
Why have we done this? Well, whilst the
global population is growing, so is the
demand for agricultural raw materials.
Check out the F50 Foods report
About 75% of what the world currently to see what foods you can swap: White Rice
consumes relies on just 12 crops and 5 FOR
animal species, when there are actually READ MORE HERE Wild Rice
over 5,000 species that we could be
eating. As a result, we are

6 Your Guide To Curry Heaven 7

 Medium

Vegan Thai
Coconut Curry
A green curry full of lively favours, with the sweet tang
of orange tomatoes cutting through the spicy punch.

Cooking time Difculty Prep time Serves Key

12 10 4 Knorr ingredient

mins EASY mins people Future 50 Food

Cook
1. Get a really large cooking pan add 5. Bring to a boil, add the Knorr Zero
hot water until the bottom is flled Salt Vegetable Stock Cube and
Ingredients and bring to a boil. let it dissolve.

1 Knorr Zero Salt* Vegetable 2. Add the spinach (if you don’t have 6. Turn the heat down, mix in a bowl
Stock Cube a big enough pan repeat these steps the cornstarch with a splash of water
1 kg spinach washed and dried until all the spinach is done) and and stir it through the sauce so it will
500 g orange tomatoes cut in half cook until it starts to collapse, drain thicken up.
1 garlic clove and cool down under running water,
squeeze any excess water out of it. 7. Add the spinach, heat it through and
1 onion chopped
1 tbsp Thai green curry paste
Spinach season to taste.
3. Heat a splash of oil in a large pan
400 ml coconut milk Spinach is a great vegetable for and sauté the onion and garlic for 8. Reheat the brown rice and stir in the
nutrients, it is particularly high in 1-2 minutes. 100ml of light coconut milk
15 g cornstarch
vitamins A, B, C and K. It also contains and serve as a side.
200 g brown rice cooked
iron, other minerals and phytonutrients. 4. Turn down the heat and add the
100 g cashews roasted 9. Sprinkle the shredded coconut
green curry, orange cherry tomatoes
10 g shredded coconut and light coconut milk. and roasted cashew nuts on top
of the curry.

*Can substitute for Knorr Vegetable Cube or Vegetable Stock pot

8 Your Guide To Curry Heaven 9

 Mild

Cooking time Difculty Prep time Serves Key

20 10 4 Knorr ingredient

mins EASY mins people Future 50 Food

Ingredients Cook
1 Knorr Vegetable Stock Cube 1. Heat the oil then add the cumin
2 sweet potatoes seeds, curry leaves, garlic, ginger
and onion.
1 medium-sized onion
1 tinned chopped tomatoes
2. Fry until slightly golden then add the
1 tinned chickpeas sweet potatoes, tinned tomatoes, and
100 g peas the chickpeas.
2 garlic cloves
3. Dissolve the stock cube in 350ml hot
1 thumb sized piece of ginger
water then pour into the pan. Cover
2 tbsp vegetable oil
with a lid and simmer for 15 minutes.
1 tsp dried curry leaves
1 tsp cumin seeds 4. Once the sweet potato is soft
1 tbsp curry powder remove the lid and add the chopped
coriander and lemon juice.
1 handful of coriander
1/2 lemon juice 5. Serve with steamed rice, naan bread
and mango chutney.

Chickpea
Aloo Curry Sweet Potatoes
Did you know? Sweet potatoes are high
A hearty, healthy bowl of chickpeas brought to life with curry in essential nutrients and have 500x
spices, tomatoes and Knorr Vegetable Stock Cube. more vitamin E and 3x more vitamin C
than white potatoes.

10 Your Guide To Curry Heaven 11

 Mild

One Pot
Curried Cod
An easy-to-prepare midweek one-pot with cod, chickpeas,
ginger and spices.

Cooking time Difculty Prep time Serves Key

20 5 4 Knorr ingredient

mins EASY mins people Future 50 Food

Ingredients
1 Knorr Fish Stock Pot Zest of 1 lemon Cook
4 pieces of cod fllets Handful coriander, roughly chopped 1. Finely dice the onion, smash the 4. Cut the cabbage into large chunks
200 g white cabbage 500 ml water garlic and grate the fresh ginger. and add to the mixture. Cook for
2 tins of chopped tomatoes 10 minutes.
2. Fry the cod in oil on a high heat until
1 tin of chickpeas
nice and golden on both sides and 5. Add the rinsed chickpeas and lentils.
1 tin of lentils set aside. Add the cod. Cook slowly for
50 g fresh ginger Lentils 3. Fry the onion for 5 minutes. Add the
5 minutes.
2 onions
Lentils are a great source garlic, ginger, turmeric, curry, both 6. Finally add the lemon zest and juice
3 garlic cloves
of Iron and vitamin B1, tins of tomatoes, Knorr Fish Stock Pot and the roughly chopped coriander.
3 tbsp oil helping to maintain a and water.
1 tbsp turmeric steady heartbeat and the
1 tbsp curry powder body use energy efciently.

12 Your Guide To Curry Heaven 13

 Hot

Sri Lankan
Vegetable Curry Cooking time

25
mins
Difculty

EASY
Prep time

15
mins
Serves

4
people
Key

Knorr ingredient

A colourful and healthy dish which combines the creamy

elements of coconut milk with the kick of green chilli.

Ingredients Cook
1 Knorr Vegetable Stock Pot 1. Heat the oil in a large pan. Add the
onions and cook until soft and golden.
200 g butternut squash cubed
Add the garlic and chilli and cook for
1 caulifower broken into small forets
3 minutes, then stir in the curry paste
100 g runner beans trimmed and sliced and turmeric, keep stirring until you
2 onions halved and sliced start to smell the spices.
3 green chillies sliced
2. Add the Knorr Vegetable Stock Pot,
2 garlic cloves sliced
water and coconut milk then bring to
200 ml water
a simmer. Drop in the squash, cook for
1 tinned light coconut milk 4-5 minutes, then add the caulifower
2 tbsp curry paste and cook for 3-4 minutes. Add the
1 tsp turmeric beans and cook until just tender.
1 tbsp oil
3. Serve with rice and garnish
200 g rice
with coriander.
Coriander

14 Your Guide To Curry Heaven 15

 Mild

Lentil Curry with

Orange Tomatoes
Made with kitchen cupboard essentials, this warming lentil curry
is full of spices for a rich favour.

Cooking time Difculty Prep time Serves Key

30 10 4 Knorr ingredient

mins EASY mins people Future 50 Food

Ingredients Cook
1 Knorr Vegetable Stock Pot 1. Cook the lentils and rice according
to directions on the packets.
200 g lentils
400 g chopped orange tomatoes
2. Meanwhile, heat the oil in a pan and
120 g frozen peas cook the garlic, onion and ginger with
1 onion the cayenne powder on a medium-
2 garlic cloves high heat until golden brown.
1 cm piece of fresh ginger root
3. Add the tomatoes, Knorr Vegetable
250 ml light coconut milk
Stock Pot, coconut milk, water,
100 ml water turmeric powder, curry powder and Orange
2 tsp turmeric powder ground cumin. Stir and cook on a Tomatoes
2 tsp curry powder medium-high heat for 5 minutes.
Orange tomatoes
2 tsp ground cumin are sweeter and
4. Drain and rinse the lentils and add
pinch of cayenne pepper less acidic than their
them to the pan, also adding the
1 tbsp vegetable oil frozen peas and cook for about red relatives and contain
200 g wild rice 10 minutes. up to twice as much vitamin A
and vitamin B.
Chopped fresh coriander
5. Serve with wild rice and garnish with
chopped fresh coriander.

16 Your Guide To Curry Heaven 17

 Mild

Cooking time Difculty Prep time Serves Key

30 10 4 Knorr ingredient
mins EASY mins people

Ingredients
1 Knorr Vegetable Stock Pot 3 tsp Korma curry powder
1/2 tbsp vegetable oil 1 whole head of caulifower,
1 onion, diced cut into quarters

2 garlic cloves, crushed 200 ml low fat coconut milk

1 inch fresh root ginger, grated 400 ml water

1 green chilli, diced 1 lime, cut into wedges

360 g steamed basmati rice

Cook
1. Preheat the oven to 180C. 5. Add the caulifower back into the pan
and spoon over the curry sauce, then
2. Heat ½ a tbsp of vegetable oil in a cover the pan with a lid and roast in
large ovenproof pan and brown your the oven for 15-20 minutes until the
caulifower quarters for a couple of caulifower is cooked through.
minutes on each side, then set aside.
6. Serve the roasted caulifower quarters
3. Now, in the same pan, soften the on a bed of steamed basmati rice,
onion, garlic, ginger and chilli with the with the Korma sauce ladled over and

Roasted
korma curry powder. a wedge of lime.

4. Pour over the coconut milk and then

Caulifower Korma
add in the Knorr Vegetable Stock
Pot , allowing it to melt into a rich
sauce. Slowly pour in the water and
stir through, then allow to reduce over
medium-low heat, until you have a
The nutty, slightly sweet favour of caulifower partners
thickened consistency.
beautifully with a mildly spicy korma sauce in this dish.

18 Your Guide To Curry Heaven 19

Chicken Biryani
Medium

Delicious marinated chicken is layered with onion, rice and

aromatic herbs.

Cooking time Difculty Prep time Serves Key

40 10 4 Knorr ingredient
mins EASY mins people

Ingredients
1 Knorr Chicken Stock Pot 1 tbsp lemon juice
2 skinless chicken breasts, diced 1 tsp turmeric powder
250 g basmati rice, cooked and kept hot 1 tsp garam masala
4 garlic cloves, crushed 2 tbsp freshly chopped coriander
2 green chillies, deseeded and chopped 2 tbsp freshly chopped mint
2 cardamom pods 2 large onions, very fnely chopped
3 tbsp low-fat natural yogurt 1 tbsp vegetable oil
2 tbsp freshly grated root ginger 2 tbsp toasted almond fakes
(optional)

Cook
1. In a large bowl, mix the chicken with 3. In the same frying pan, add the
the Knorr Chicken Stock Pot, chopped marinated chicken and all of the
garlic, chilli, ginger, lemon juice, marinade. Add half of the coriander,
cardamom pods, turmeric, garam half of the mint and half of the fried
masala and natural yoghurt. Set aside onions and cook gently on medium
to marinate for 20-30 minutes. heat for 4-6 minutes. Remove from
heat, cover the chicken with the
2. Heat the vegetable oil in a large cooked rice. Sprinkle the remaining
frying pan. Add the onions and cook fried onions, coriander and mint over
on a medium heat for 6-8 minutes the rice. Add toasted almond fakes
until brown but not crisp. Remove the if desired. Cover and cook on very low
onions from the pan and set aside. heat for 15-20 minutes.

4. Remove from heat, gently stir the rice

through and serve with poppadoms,
pickles and chutneys of your choice.
20 Your Guide To Curry Heaven 21
 Medium

Chicken Tikka Ingredients

1 Knorr Chicken Stock Pot
Cook
1. Place chicken in a large mixing bowl

Masala
600 g skinless chicken breast, diced and stir in the lemon juice. Set aside for
15-20 minutes. Add the ginger, garlic,
50 ml double cream
cumin, paprika, chilli powder, cream
3 tbsp lemon juice
and garam masala. Mix well, cover and
1 tbsp grated fresh root ginger refrigerate 5-6 hours.
A frm family favourite curry, succulent chicken is accompanied 2 garlic cloves, crushed
by a rich and mildly spiced sauce. 1 tsp ground cumin
2. Heat the butter in a large saucepan.
Add the onion and cook for 6-8
1 tsp paprika
minutes or until the onions brown.
1/2 tsp chilli powder Add the ginger and garlic and cook
½ tsp garam masala for further 3 minutes. Add the ground
Cooking time Difculty Prep time Serves Key
50 g butter coriander, turmeric, chilli powder and
45 15 4 Knorr ingredient 1 onion, fnely diced paprika and cook on high heat for 10
mins EASY mins people seconds. Add the yoghurt and mix
1 cm grated fresh root ginger
in well.
5 garlic cloves, fnely chopped
1 tbsp ground coriander 3. Add the tomatoes, water and Knorr
1 tsp turmeric Chicken Stock Pot. Bring to the boil,
reduce to low heat, cover and let
1 tsp chilli powder
simmer gently for 15-20 minutes, until
1 tsp paprika
the sauce starts to thicken. Stir in the
100 ml yoghurt garam masala and coriander leaves.
1 large salad tomato, diced
4. Meanwhile, while the sauce is
350 ml boiling water
simmering, thread the chicken cubes
1-2 tsp garam masala
onto skewers. Place under a hot grill
1/2 bunch freshly chopped and cook until nicely browned on each
coriander leaves side and cooked through. Remove
chicken from skewers then fold into the
sauce and serve immediately.

5. Serve with naan bread and/or rice.

22 Your Guide To Curry Heaven 23

 Medium

Potato and
Pea Curry
Hearty potatoes and protein packed peas combined with warming
spices make for a satisfying meatless curry that’s budget friendly too!

Cooking time Difculty Prep time Serves Key

45 10 4 Knorr ingredient
mins EASY mins people

Ingredients
1 Knorr Vegetable Stock Pot 1 tsp turmeric
600 g new potatoes 1 tsp cumin
100 g frozen peas 1 bay leaf
1 onion 2 tsp sunfower oil
1 green chilli Coriander Cook
3 garlic cloves 200 g basmati and wild rice mix 1. Boil the potatoes until just soft then 3. Add the spices and bay leaf then
1 small piece of ginger add to a frying pan to fry in half the cook for 1 minute. Add the passata,
300 ml water oil for 5 minutes until golden. water, Knorr Vegetable Stock Pot,
200 ml passata chilli and fried potatoes. Simmer for
2. Heat the remaining oil then add 10 minutes then add the peas and
1 tsp ground chilli powder the onions and cook for 10 minutes chopped coriander. Serve with rice.
until golden. Then add the chopped
ginger and garlic.

24 Your Guide To Curry Heaven 25

 Medium

Cooking time Difculty Prep time Serves Key

50 15 4 Knorr ingredient

mins MEDIUM mins people Future 50 Food

Ingredients Cook
1 Knorr Vegetable Stock Pot 1. Place the aubergines in a baking tray
and season well with olive oil and salt.
3 aubergines
Bake at 200C for 40 minutes until
4 tbsp olive oil
very soft.
1 white onion, diced
3 cloves garlic, sliced 2. Meanwhile, set a pan to medium
10 g diced ginger heat, add the remaining olive oil, the
onion, garlic, chilli, ginger, paprika,
1 red chilli, sliced
cumin, turmeric and coriander seed.
1 tsp paprika
Cook until soft, about 10 minutes,
1 tsp cumin seeds and add the chickpeas, 500ml of
1 tsp turmeric water and the Knorr Vegetable Stock
1 tsp coriander seeds Pot. Cover with a lid and cook for
250 g chickpeas 30 minutes.

500 ml water
3. Remove aubergines from the oven
200 ml coconut cream and scoop the fesh out of the skins,
a handful of chopped coriander discard the skins and add the fesh
to the curry, followed by the coconut
cream and the chopped coriander.
Stir well to combine, bring back to a

Pulled Aubergine
simmer then remove from the heat.

4. Serve immediately with rice or warm

Curry
naan bread.

Turmeric and paprika add vibrancy and favour to this

delicious pulled aubergine and chickpea curry. Serve with
rice or naan bread.

26 Your Guide To Curry Heaven 27

 Medium
Mild

Indian
Chicken Curry
This chicken curry ofers favour and depth for those who
love their spices. We recommend this dish with a side of
wild rice.

Cooking time Difculty Prep time Serves Key

60 15 4 Knorr ingredient

mins EASY mins people Future 50 Food

Ingredients
1 Knorr Chicken Stock Pot 2 lemons, juice plus zest
1 onion 1 tin of chopped tomatoes
20 g fresh ginger root 1 tin of chickpeas
3 garlic cloves 400 g sweet potato, washed
4 tbsp cooking oil and cut into 2cm chunks
600 g organic skinless, boneless 15 g fresh coriander Cook
chicken thigh, cut into 2cm pieces 1.5 l water
1. Cut the onion into half rings, grate 4. Cook for 60 minutes and
1 tsp curry powder salt to taste
the ginger and smash the garlic. stir occasionally.
1 tsp ground cumin 1 tsp ground coriander
1 tsp ground turmeric 1 tsp low fat yogurt 2. Heat up the pan with the oil and fry 5. Add salt and pepper to taste.
1 tsp cayenne pepper 400 g cooked wild rice the chicken until golden brown.
6. Sprinkle some freshly chopped
1 tsp garam masala
3. Add the rest of the ingredients. coriander on top.
Add the water.
7. Add low fat yoghurt to fnish
and serve with wild rice.

28 Your Guide To Curry Heaven 29

 Mild

One-pot
Beef Curry Cooking time Difculty Prep time Serves Key

This mild curry recipe is an easy meal the whole family will 90 15 6 Knorr ingredient

mins EASY mins people Future 50 Food

enjoy – try it with naan or Basmati rice.

Ingredients Cook
1 Knorr Rich Beef Stock Pot 1. Heat a splash of oil in a large
casserole. Once the oil is hot add
600 g braising steak, cubed
the beef, keep on stirring until the
400 g tinned light coconut milk
meat is brown all over.
250 g onions, chopped
200 g fresh baby spinach leaves 2. Add the onions, garlic, and all the
3 garlic cloves, peeled and crushed spices and stir through. Heat it
through for 5 minutes over medium-
20 g fresh ginger, thickly sliced
low heat.
2 tbsp mild Indian curry powder
50 g faked almonds 3. Add 0.5L water and coconut milk,
10 g fresh coriander bring to a boil and add the Knorr Rich
Beef Stock Pot.

4. Lower the heat to a simmer, cover and

cook for 1 ½ hour, stirring occasionally
so the food doesn’t stick (add a little
hot water if it is sticking).

5. When the meat is tender add the

spinach and stir it through, bring
to a boil.

6. Top with faked almonds and

fresh coriander and serve with
naan bread.

30 Your Guide To Curry Heaven 31

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