To celebrate National Curry Week from 7th to 13th October, Paul Dickson shares some menu inspiration, with top cost and waste saving tips included.
I think it’s safe to say that we all expect to see a curry of some description on most menus these days and for good reason. Not only is it as much of a national dish across the UK and Ireland as a pie or fish and chips, it’s also such a versatile option for us chefs and caterers to change up depending on what we have available in the kitchen. For me, this makes it the perfect way to save costs and cut down on food waste. Here are some ideas to add to your repertoire.
Paul is a Home Economist and food stylist working in London and the North West, creating exceptional visual stories in film & tv, on social media and in print. All of the recipes and videos featured in the article can be accessed online.
The power of veggies
A delicious curry doesn’t need to include any meat at all and is still universally enjoyed by meat-eaters and vegetarians alike. It’s a great way to get a variety of vegetables into a dish, and I do like to add a source of protein, so this paneer curry really ticks all the boxes. If you can’t source paneer, halloumi works well and stands up against the bold flavours. Serve it with a pimped up basmati rice for a banging main course.
A dough-saving treat
When it comes to meat dishes, using cheaper cuts of meat which require longer, slower, cooking is a great way of keeping costs down in your curry offering. Another option is to use mince, as you can even combine beef mince with a cheaper alternative such as pork or a plant-based mince to reduce the cost without compromising on flavour. This keema flatbread recipe is made quick and easy by using Country Range Balti Curry Sauce and Country Range Dough Balls. And when I talk about saving dough, I really mean it, as you can split the dough balls into four to create the flatbreads, cutting costs even further.
Pakoras that pack a punch
Pakoras and bhajis combine vegetables with spices and batter, before being fried to crispy perfection. They’re not only a great crowd-pleaser to have on your curry menu, they’re also a real saviour in the kitchen when it comes to reducing waste. This works especially well with root vegetables, so ideal at this time of year and planning your menu for the winter months – you can even include peelings in your mixture, so absolutely nothing goes to waste.