Base Curry Recipe

Base Curry Recipe

Who does not love a good curry? With this base recipe you will be able to put a delicious curry on the dinner table without the hours of preparation. Keep it vegan or add your choice of meat or fish. This curry is also a great way to get rid of left over veggies in your fridge. Throw in a carrot, peas, cauliflower or potatoes; it works! 


  • 1 tbsp oil
  • 1 onion
  • 2 cloves garlic crushed
  • 2 tsp grated fresh ginger
  • 2 tbsp curry paste
  • Meat/fish/ veg/ pulses of choice
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 veg stock cube
  • 200 ml water
  • 160 ml tin coconut cream
  • Salt

Preparation method

  1. Set pot to SAUTE with oil in inner pot.
  2. Add onion. Sauté for 5 minutes.
  3. Add all other ingredients except coconut cream and salt.
  4. Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
  5. Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
  6. Set to PRESSURE for 7 mins for chicken fillets, or STEW for beef of lamb chunks. Always NPR after cooking meat.
  7. Stir in coconut cream and check seasoning. Add salt if required.
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