The following two dishes are my go-to when I want to cook a simple curry dinner for two at home. You can prepare the meat dish on the same day or (preferably) a day in advance so it really develops the rich flavours overnight. Then all you need is to warm it up alongside some steamed rice, vegetables or my suggested side dish below and make it a quick curry dinner for two at home on a weeknight. No need for that greasy takeaway now!
Main – Beef Curry (you can substitute with lamb)
- Ghee or oil
- 440g diced beef or braising steak diced (I have used Donald Russell)
- 1 medium red onion, diced
- 2 garlic cloves, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1tsp garam masala powder
- 2-3 fresh tomatoes, chopped
- Couple of teaspoons of natural yoghurt or cream
- Salt and pepper to taste
- Fry the meat chunks in a frying pan over a medium heat, making sure all sides are browned evenly. Set aside in a bowl and cover.
- To the same pan, fry the onion and garlic till they start to soften.
- Add all spice and gently stir, coating it all.
- Add the meat and stir gently.
- Add the fresh tomatoes.
- Add a bit of water to the bowl that you put the meat in to mop up all the meat juices, then add to the pan to create a bit of liquid.
- Bring to the boil and then simmer, covered for 1.5-2 hours until the meat is tender.
- Once the meat is ready, add yoghurt or cream.
- Garnish with fresh coriander.
Side Dish – Cumin and Spinach Potatoes
This is a really quick and delicious side dish that works very well with daal, green salad and curried meats.
I have used Jersey Royal new potatoes that are in season right now, but you can use any new potatoes. The spuds don’t need peeling or chopping, saving me tons of cooking time. I have kept this recipe simple so you can really taste the spuds with the fragrant undertone of spices.
- 450g of Jersey Royal or any new potatoes (I have used Tesco Jersey Royal New Potatoes)
- 1 small clove of garlic, minced
- 1 small red chilli, deseeded and finely chopped
- 1 tsp of cumin seeds
- Bunch of spinach leaves, depending on how much green you like!
- Clean the potatoes under running water, scrubbing gently to remove any loose skin. Rinse well.
- Place potatoes in a saucepan, adding enough cold water to cover them and add salt if desired.
- Cover the saucepan with a lid, bring to the boil and then simmer for 20-25 minutes until the potatoes are cooked. They should still be a bit firm and not falling apart.
- Heat oil/ghee in a medium pan or wok.
- When hot, add some cumin seeds and fry for 30 seconds until they start to sizzle but not burn.
- Add the the chilli and garlic and fry, stirring continuously until the garlic softens.
- Add the potatoes and give them a quick toss to coat evenly.
- Add the spinach leaves and stir gently.
- Add a dash of lemon juice.
- Season with salt and pepper.
- Serve warm.
Enjoy your curry dinner with two with an ice cold beer or a glass of Sauvignon Blanc.
N.B. My Tesco Jersey Royal New Potatoes were gifted.
See my other #fakeaway – Ikea style meatballs