Have-in curries

Sometimes you just fancy a takeaway. Sadly, you never know what’s in a takeaway, and most likely a lot of sugar if you order Chinese, Indian, Thai and so on… Here are 3 yummy curry recipes that are easy to make and a more healthy option than a takeaway.

Chicken curry

This is a super simple meal that even kids will enjoy. Use your favourite curry powder!


  • 1 cup brown basmati rice
  • 3 teaspoons olive oil
  • 6 skinless chicken thighs, trimmed
  • 2 cups finely chopped onions, (about 3 medium onions)
  • 5 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons curry powder
  • 1 tablespoon ground coriander
  • ½ teaspoon ground red pepper (cayenne), or to taste
  • 2 cubes chicken stock + water
  • 1 14-ounce can diced tomatoes, drained
  • 2 cups frozen peas, thawed
  • Salt & freshly ground pepper to taste
  • 2 tablespoons chopped fresh coriander, (optional)
  • Lime wedges for garnish


  1. Preheat oven to 400°F. 
  2. Heat 1 teaspoon of the oil in a pan over medium-high heat. Place in the chicken and cook until browned all over (around 6 to 8 minutes). Once ready, put the chicken on a plate.
  3. Reduce the heat and add 2 teaspoons of oil and heat until hot. Add onions and stir until light golden (around 10 to 15 minutes). Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly for 2 minutes.
  4. Increase the heat to medium-high; stir in stock, tomatoes and rice – bring to a simmer. Place the browned chicken pieces into the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
  5. Remove the chicken pieces and stir peas into the rice. Season with salt and pepper.
  6. Serve the chicken on top of the rice, and sprinkle with coriander. Serve with lime wedges.

Veggie bean curry

This is the quickest curry I’ve ever made. Just prepare the veg, stir everything in and leave to cook!



  1. Heat the oil in a large pot over medium heat, and cook the onion until tender.
  2. Meanwhile, cook the rice (it should take around 20 mins to cook).
  3. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper.
  4. Cook and stir 2 minutes.
  5. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins.
  6. Season with salt and pepper.
  7. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Vegan Thai green curry

Add in chicken for a meaty alternative!


  • 2 tbsp vegetable oil
  • 1 large white onion, diced 
  • 1.2 inches ginger (1.2 inches = 3 cm), diced 
  • 2-3 handfuls frozen vegetables (carrot, cauliflower, broccoli)
  • 1 handful snap peas
  • 8 baby corns
  • 4/5 cup veggie broth (4/5 cup = 200 ml)
  • 1 can coconut milk (1 can = 1.5 cups = 400 ml)
  • 1 tbsp maple syrup
  • 1-2 tsp vegan green curry paste
  • salt to taste
  • 1 handful peanuts or cashews
  • 1 cup brown basmati rice


  1. Fry the onion and ginger in oil in a frying pan on medium heat for a couple of minutes.
  2. Add the frozen veg and give them a couple of minutes to cook.
  3. Meanwhile, start cooking the rice (it should take around 20 mins to cook).
  4. Wash the snap peas then chop the baby corn into small chunks and add them to the other vegetables in the pan.
  5. Add the vegetable stock and coconut milk and simmer for 10-15 mins
  6. Add the curry paste, maple syrup and salt to taste and let it cook for another 5 minutes.
  7. Finally add the nuts.
  8. Serve on top of the rice!

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