Celebrate the end of National Curry Week with some quick and tasty recipes from Mrs Crunch

CURRY up and tuck into some tasty dishes to mark the end of National Curry Week. It is the country’s top takeaway and also the world’s most diverse cuisine, so tempt your tastebuds with some new ideas.

These simple-to-cook curries have a clever twist – each one is ready in under an hour – and you can eat them any time.

Indian curried lamb & sour cream – £2.28 per serving

(Serves two)

Prep time: 9 minutes

Cooking time: 6 minutes

You need: 

• 300g leg of lamb, diced
• 1 tbsp curry paste
• 1 tbsp olive oil
• 1 little gem lettuce
• 2 Mission Deli wraps
• 1 pinch red chilli, chopped
• 1 sprig coriander (or parsley), to serve
• 1 tsp sour cream

Method:

1. Marinate lamb with Indian curry paste and leave for 30 minutes. Heat olive oil in a large pan until hot. Add the lamb and cook for three minutes per side – or cooked to preference.
2. Set aside to rest for five minutes, then slice. To serve, layer lamb and leaves on to the wrap, sprinkle on the chilli and coriander (or parsley).
3. Add sour cream into the centre. Roll before serving.

Aromatic masala mince – 95p per serving

Serves 4

Prep time: 10 minutes

Cooking time: 35 minutes

You need:

• 500g lamb mince
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2½ cm fresh ginger, peeled and chopped
• 1 tin of chopped tomatoes
• 2 green chillies, deseeded and finely chopped
• 2 tsps garam masala
• 2 handfuls freshly chopped coriander

Method:

1. Heat a large non-stick frying pan and cook the mince, onion, garlic and ginger for five to seven minutes.
2. Reduce the heat, add the tomatoes, chillies, seasoning, garam masala and half the coriander.
3. Simmer, uncovered, for 30 minutes, stirring occasionally.
4. Garnish with the remaining coriander and serve with rice, poppadums and a selection of relishes.

Curried lentil & vegetable soup with chilli oil – 86p per serving

(Serves 4)

Prep time: 15 minutes

Cooking time: 30 minutes

You need:

• 1 tbsp sunflower oil
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 celery stalk, chopped
• 1 tsp chilli flakes
• 1 tbsp curry powder
• 100g red lentils
• 400g chopped tomatoes
• 300ml chicken stock
• 3 pinches salt
• 3 pinches pepper
• 2 tsps chilli oil, to serve
• 15g fresh coriander, to serve

Method:

1. Heat the oil in pan over a medium heat and cook the onion, carrot, garlic and celery for ten minutes, until it softens.

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2. Stir in the chilli flakes, curry powder, lentils, tomatoes and chicken stock. Season well, cover and simmer for about 20 minutes, or until the lentils are tender.
3. Allow to cool, then whizz in a blender until smooth.
4. Reheat and serve with a drizzle of chilli oil and coriander in each bowl.

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