Sainsbury`s Magazine » Curries
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Discover delicious recipe inspiration at the official home of Sainsbury's magazine on Twitter. Curry recipes to knock your socks off. Whether you're looking for a creamy and mellow curry, or something with a bit of kick to it, we've got ever curry recipe you'll ever need.
Sainsbury`s Magazine » Curries
2M ago
Known as black pork curry in Sri Lanka, this dish gets its name and distinct flavour from the heavy use of black pepper and roasted curry powder. If you can, get a new jar of black peppercorns to grind for a punchier flavour. Serves: 4-6 as a sharing dish ..read more
Sainsbury`s Magazine » Curries
2M ago
Fresh fish is a popular source of protein and salmon in particular suits curries, thanks to its meaty texture. A final squeeze of lime adds a pleasant tartness ..read more
Sainsbury`s Magazine » Curries
11M ago
Mushrooms are a source of vitamin D, which we all need more of in the winter months. If you want to up the protein, add a tin of chickpeas or some pan-fried paneer ..read more
Sainsbury`s Magazine » Curries
11M ago
A curry-house favourite originating from Bengal (part of which is in modern-day Bangladesh), the word bhuna (meaning fried) refers to the cooking process rather than the type of dish. Typically the meat and sauce are cooked on a high heat until the meat is ‘frying’ in the oil-rich mixture. Serve with roti or naan rather than rice, and cucumber raita ..read more
Sainsbury`s Magazine » Curries
11M ago
A vibrant curry that feels both virtuous and indulgent thanks to the velvety spinach, creamy coconut yogurt and crispy tofu. You can speed up prep time by using two packs of ready-to-eat beluga or Puy lentils instead of dried ..read more
Sainsbury`s Magazine » Curries
1y ago
'Simple yet comforting, this curry delivers on flavour every time. I love the sweetness of the cherry tomatoes contrasting with the salty bite of the halloumi,' says reader Stacey ..read more
Sainsbury`s Magazine » Curries
1y ago
Tamarind is a paste made from puréed tamarind fruit pods and is widely used in Indian and south-east Asian cuisines. It adds a tangy note to this aromatic fish curry ..read more
Sainsbury`s Magazine » Curries
1y ago
Use a shortcut spice paste to rustle up this flavoursome curry in no time ..read more
Sainsbury`s Magazine » Curries
1y ago
This super-speedy supper is really easy to adapt to whatever you have in the fridge. If you’re not a fan of tofu, swap in some juicy prawns or mini chicken fillets. Pre-prepared Thai curry paste often doesn’t have the intensity of an authentic green curry, so try stir-frying it first with extra garlic and ginger to boost the flavour ..read more