Basic Curry


Curry basically means sauce, so this is the basis of a simple curry sauce. From this several different meals can be made.

If you have used a lot of chilli for a hot meal, then a cucumber raita side dish is a cool idea.

Serves four or three when one of the three is a hungry teenager.

Curry is associated with India.


1 medium
onion peeled and chopped
30 ml
sunflower oil
1 clove
garlic, peeled and chopped
can of chopped tomatoes
to taste
to taste
FAIRTRADE freshly ground black pepper
FAIRTRADE ground cumin
FAIRTRADE ground coriander
Fair trade chilli powder


In an oven proof skillet fry the onions and garlic at medium heat until starting to turn translucent.

Add the cumin, coriander and chilli powder and fry for a minute (See variations 1). Don't worry if the spices and oil form a layer on the bottom of the pan.

[Curry variations-2 go in here]

Add the tomatoes and bring to the boil, stir gently with a spatula to remove the spices from the bottom of the pan. Cover and turn down to a gentle simmer.

After a few minues add the salt and pepper to taste.


Variations - 3 go here.


Variations 1 - spices

1.1 If you make curry often you shouldn't need this recipe, but if you don't, then go easy on the chilli powder until you get used to it.

1.2 Add 5 ml of Fair trade cinnamon for a different aroma.

1.3 Add 5 ml of Fair trade turmeric for a different colour and flavour.

1.4 Add 5 ml of Fair trade ginger for a sharper taste.

1.5 Omit the garlic if you have a date later that evening.

Variations 2 - the protein

2.1. Add a portion of pre-cooked chickpeas to make chickpea curry.

2.2 Add a portion or two of vegetables for a vegetable curry: potatoes, carrots, parsnips, turnips can go in here.

2.3 Add a portion of cooked chicken nuggets for basic chicken curry.

Variations 3 - Serving

3.1 Plain rice - 2 oz per person boiled for 15 minutes for white rice.

3.2 Yellow rice - as plain rice but with 5 ml of Fair trade turmeric in the water.

3.3 Peas Pilau - add 60gm frozen peas before the rice finishes