This simple curry recipe is not only easy to cook, but healthy too. You can use any meat, fish or mix of vegetables that you like. Pour off any excess fat from meat when it's cooked to keep the dish as healthy as possible. The quantities listed in the recipe's ingredients serves approximately four people, but you can adjust the quantity accordingly, depending on how many you need to feed. For a vegetarian curry, simply use a larger amount of mixed boiled vegetables to replace the meat or fish. You may want to cook fresh vegetables to use in the vegetarian version.

Instructions are included for egg-fried rice to accompany this easy curry recipe. However, for an even easier meal, simply stir ready-cooked plain, pilau or egg-fried microwaveable rice into the cooked curry ingredients for a few minutes. Keep the pan on the medium heat setting while warming the rice. The ready-cooked rice heats up fine in the pan and save you cooking rice separately. Alternatively, for a cheaper, yet still simple option, boil some plain rice and stir into the curry mixture.

Ingredients for the curry:

4-5 handfuls of frozen mixed vegetables
1 lb of chopped beef, pork, lamb or chicken OR 4 chopped fish (of choice) fillets
4 tbsps of olive oil
1 large onion (chopped)
1 tsp of turmeric
1 tsp of curry powder
Few pinches of cumin
Couple pinches of mustard powder
Few dashes of soy sauce
2-3 cloves of garlic (crushed)

Ingredients for the egg-fried rice:

2 cups of easy-cook long grain rice
Salt and pepper
2 or 3 eggs

Put both the rice and mixed frozen vegetables into pans of salted water to cook over a medium heat. When the water starts to boil, reduce the heat and simmer. Leave the vegetables to cook for just a couple of minutes and then strain in a colander and leave to one side. Leave the rice to cook for the time stated on the packet. Then strain it in a large sieve and pour boiling water through it from the kettle to remove the excess starch. You can get on with cooking the rest of the curry ingredients while keeping an eye on the rice and vegetables.

Heat up 1 tbsp of olive oil over a medium heat in a frying pan. Brown off the meat and fry for a few minutes, while stirring, until cooked through. Alternatively fry fish, or chopped (and parboiled) vegetables, for a few minutes, while stirring, until cooked. Remove from pan and leave to drain on kitchen paper for a few minutes while cooking the other ingredients.

Add 1 tbsp of olive oil to the pan. When the oil is hot, fry the onion for a couple of minutes until soft. Continue to stir the onion while adding the turmeric, curry powder, cumin, mustard powder, soy sauce and garlic. When these ingredients are all mixed in, re-add the meat, fish and boiled frozen mixed vegetables (or previously boiled and fried fresh vegetables for the vegetarian curry). Turn the heat down low and stir occasionally while making the egg-fried rice.

Heat up 2 tbsps of olive oil in another frying pan. Fry the boiled rice. Crack the eggs and stir them into the rice and continue frying for a couple of minutes, adding salt and pepper to taste.

You can adjust this simple curry recipe according to what you have in your food cupboard and what flavors you most enjoy. Experiment with different amounts of spices and flavorings and add some of what you fancy to vary the end result.

Curry Powder is a Blend of Spices