This is our go to recipe for a quick curry base. Not very authentic so apologies if that is something that’s important to you, but it’s hassle free and tasty, and you can add whatever you like to it - chicken, cauliflower, fried paneer, chickpeas and spinach. It’s a blank curry canvas!

Gently heat the oil in a heavy-based pan and add the cumin seeds, mustard seeds, chilli flakes and ginger paste. A moderate heat is enough to warm through the spices, you don’t want to burn them as this will ruin the entire flavour of your curry.

When the mustard seeds start to pop add the onions and fry until soft and golden. Season well with salt. Add the garlic, chopped, sliced or grated (or use Very Lazy Garlic for additional haste), and fry for a further 5 minutes. Add the turmeric, garam masala, curry powder and tomato paste and stir until well combined.

Pour over the chopped tomatoes, rinse the tin with a little water and add his to the pan also. Simmer gently until the sauce has thickened slightly, or for as long as your hunger will allow, and when you can bear it no longer add whatever further ingredients you wish.

Chicken works well or chickpeas and spinach are a favourite for a vegetarian option. We also like to mix chicken and chickpeas for what we call ‘chickenpea curry’.

Finish everything off with a good sprinkling of chopped coriander and serve with boiled rice or naan bread (or both)!

Serves: 4

3 tablespoons vegetable oil

3 teaspoons cumin seeds

2 teaspoons mustard seeds

1 teaspoon chilli flakes

1 tablespoon ginger paste

2 gloves of garlic

1 onion, diced

1 teaspoon garam masala

1 teaspoon turmeric

1 tablespoon curry powder*