Three Weeknight Curries Anyone Can Make

<p>A good curry does not need a long shopping list or hours at the stove. With a handful of spices and a little patience, you can build deep, comforting flavour on any weeknight. Master one simple base and you have the foundation for three very different dinners.</p><h2>Start with a flavour base</h2><p>Almost every great curry begins the same way: aromatics cooked slowly until soft and sweet, then spices toasted to wake them up.</p><ol><li>Soften a finely chopped onion in a little oil until golden; do not rush it.</li><li>Stir in grated ginger and garlic and cook for a minute until fragrant.</li><li>Add your ground spices and toast for thirty seconds, until they smell rich and nutty.</li></ol><p>That is your base. From here, three weeknight dinners are within reach.</p><h2>1. Creamy tomato curry</h2><p>Add a tin of chopped tomatoes to the base, simmer until thick, then stir through a splash of cream or yoghurt. Drop in chickpeas, paneer or leftover roast chicken and warm through. Comforting, mild and endlessly adaptable.</p><h2>2. Coconut and lime curry</h2><p>Pour a tin of coconut milk over the base and bring to a gentle simmer. Add fish, prawns or vegetables, finish with a squeeze of lime and a handful of herbs. Light, fragrant and ready in minutes.</p><h2>3. Dry-spiced fry</h2><p>Skip the liquid entirely. Toss diced potato, cauliflower or green beans through the spiced base and cook until just tender and lightly caramelised at the edges. A perfect side, or a main with flatbread.</p><blockquote>Master one technique and you have a week of dinners.</blockquote><h3>Get the most from your spices</h3><p>Buy whole spices where you can and grind them as you need them; the difference in aroma is remarkable. Store them somewhere cool and dark, and replace them every few months, since ground spices fade faster than you might think.</p><h2>Cook once, eat twice</h2><p>Curries are some of the best make-ahead meals there are, and most taste even better the next day. A few tips for batch cooking:</p><ul><li>Make a double batch of the spiced base and freeze half for an even faster dinner.</li><li>Cool leftovers quickly and store them in the fridge for up to three days.</li><li>Add fresh herbs, cream or lime only when reheating, so they stay vibrant.</li></ul><p>A little planning turns thirty minutes of cooking into several effortless meals.</p><h2>Build your own spice repertoire</h2><p>Once you are comfortable with the base, start experimenting. Swap in different proteins and vegetables, try a new spice blend, or finish with a different herb. The technique stays the same; only the details change. Before long you will have a handful of go-to curries you can cook without even glancing at a recipe.</p><p>It helps to taste and adjust as you go. A pinch more salt, a squeeze of acid from lime or tamarind, or a little sweetness can transform a good curry into a great one. Trust your palate and season in stages rather than all at once, and you will rarely go wrong.</p><h3>Serve it well</h3><p>Pair any of these curries with rice or warm flatbread, a cooling spoon of yoghurt and a scatter of fresh herbs, and you have a meal that tastes like it took far longer than thirty minutes. Cook once, learn the rhythm, and you will reach for these all season long.</p><p><strong>Short on time tonight?</strong> Browse authentic curry houses near you and have the real thing delivered to your door.</p>