National Curry Week Recipe

Add a little spice to your mid-week dinner and celebrate National Curry Week from 22-28 October. Authentic Indian dishes are full of delicious fresh vegetables and tantalising spices so this month swap your chicken masala for a taste of the very best of Asia.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Serves: 2-3



1 tbsp vegetable oil 
1 onion, sliced 
2 garlic cloves, crushed 
1 tsp grated fresh root ginger
1 large tomato, roughly chopped 
1 tbsp tomato purée 
1 red chilli, halved 
2 tsp garam masala, plus extra to serve 
1 tsp fenugreek seeds 
400g can chick peas, drained and rinsed 
235g pack ready washed spinach 
Squeeze lemon juice 
3 tbsp Yeo Valley Natural Yogurt, plus extra to serve 
2 garlic and coriander naan bread, to serve


1.Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and fry for 8 minutes until light golden brown. Add the garlic, ginger, tomato, tomato purée, chilli, spices and chick peas, then fry for 2 minutes more. Add 3 tbsp water and cook for another 2 minutes.

2. Stir in the spinach, then cover and leave for 3 minutes to wilt. Uncover, add a squeeze of lemon and stir everything together. Take off the heat then stir in the yogurt, a spoonful at a time, before serving on warm naan bread with extra yogurt and a sprinkle more garam masala. 

Cook’s tip
Garam masala is a traditional Indian spice blend. Its ingredients can vary but commonly include black peppercorns, cinnamon, cloves and cardamom.

For more vegetarian recipe ideas join our Vegetarian & Vegan Facebook group at

Recipe & image courtesy of Waitrose. Hundreds of recipes can be found at


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