08/04/2026
CORNER SHOP CURRY - my love for Indian curry’s started in London, back in 2006 or 7. I bought the cookbook ‘in the mood for food’ from Jo Pratt and she has this super simple curry that anyone can make with leftover vegs and cans from your pantry (or go to the ‘corner shop’). This basic is definitely going into the cookbook I’m currently making for my 17year old who will go off to study at the end of this summer. Find recipe below.
In those years I took several cooking courses in London, and Angela Malik’s everyday masala base recipe is still used, this Friday again in my menu with Indian food (prawn tikka, lamb biryani, veg curry korma etc). Dm me for more info or if you want to order.
Now for the easy version for a quick curry, the corner shop curry (Jo Pratt’s recipe):
- 1 onion chopped finely
- 1 garlic clove minced
- 3 tablespoons mild, medium or hot curry powder
- 1 bell pepper in chunks
- 2 carrots in 1/2cm slices
- 2 potatoes in chunks
- 400g of canned tomatoes / passata
- 200ml water or stock
- can of chickpeas
- juice of 1/2 lemon
- yoghurt, cream or coconut milk
The vegetables are just an example, just use whatever you have at hand. Saute onion and garlic in oil for about 8 mns and add the vegetables, potatoe and curry powder. After a few mins add tomatoes and stock or water and let it cook covered until vegs are cooked. Add yoghurt/ cream or coconut and the chickpeas, warm through and add lemon juice. Season with spring onion/ coriander / slices of lemon for instance and serve with wholegrain rice. Buen provecho
