A SPEEDY WEEKNIGHT curry is a treat of a meal. Curry is a catch all term for dishes from all over the world, be they Indian, Japanese, Malaysian, Sri Lankan, Pakistani – or even a balti from Birmingham.

There is – quite literally – a world of recipes to choose from. As a food blogger and travel writer, I have spent many years exploring that world and testing different dishes, so that I can share them with my fellow curry enthusiasts (or anyone looking for a simple, flavoursome meal).

This is my go-to list of curries from when I am short on time, with links to the full recipes too…

1. Malaysian Kapitan (Chicken) Curry

This golden yellow curry is a joy and great at any time of year but lends itself especially well to summer with its golden yellow hues and fragrance. This recipe is one that I got in Malaysia from local chef. Chefs there use fresh turmeric as a rule for this curry, but you can however substitute 1 tbsp of dried turmeric.

If you don’t have dried kaffir lime leaves, add a squeeze of lime juice, or even leave this step out entirely, and it will still be delicious. This dish couldn’t be easier, and if you can use leftover roast chicken, it’ll come together in 30 minutes. The curry paste is made in the blender, you’ll cook it for 20 minutes in the pan, and then you add your chicken (pan fried beforehand if you’re starting from scratch).

2. Butternut Squash, Chickpea and Spinach Curry

This is a one-pot cracker and perfect for a veggie meal, plus it only needs 15-20 minutes simmering. I first made it for a friend who had just one pan in his kitchen and I needed to come up with something tasty for us to eat using just that. This is the result and it is still one of my most popular recipes. Mix it up by using kale instead of spinach. Sweet potato works well in place of the squash too.

3. Minced Beef, Aubergine and Coconut Curry

Who doesn’t love minced beef… but have you ever thought of putting it in a curry? This is a very simple recipe with just 5 ingredients. Curry leaves are an optional extra as they can be hard to find, but use fresh coriander instead, and it will be lovely. The curry has a coconut base making it creamy, the key flavour is otherwise in the curry powder, so use your favourite one. The aubergine cooks gently until soft in the curry gravy and is a perfect partner to the minced beef. Add some hot water if it looks like it is drying out. 

4. Goan Prawn Curry

If you want to impress someone in a hurry, or if you just want to treat yourself, this is your dish. Prawns in a gently spiced and fragrant tomato and coconut curry, finished in 20 minutes max. Make it even faster by making the sauce the night before and it will taste even better, and be on the table in 5 minutes, all you need to do is cook the prawns. Frozen raw prawns work so well here and they defrost quickly too (simply put them in cold water and they will be ready in quick time). Mix it up and use a seafood mix, or even scallops!

Goan prawn curry. Niamh Shields Niamh Shields

5. Proper Chicken Balti

This balti recipe is the real deal, from one of the best known curry houses on the Balti Triangle in Birmingham. I spent time in their kitchen and cooked it with them, and they allowed me to share the recipe. Balti was developed in the UK by immigrants from India who wanted to make a quick curry for British people. The results are ridiculously popular and rightly so – and once you have your ingredients ready it will come together in 20 minutes. Bring the Balti Triangle to your house for supper! 

6. Sunshine Eggs (aka Egg Curry)

If you haven’t had an egg curry, please rectify this immediately. If you are turning your nose up at it, especially so. Egg curry is one of my very favourite things and while it is especially good for brunch it suits any meal. Many countries do egg curry, and there are many versions from India alone. This is my take on it, crafted in my kitchen. Hard-boiled eggs are warmed through in a speedy bright curry sauce. Eat it with naan or rice – or both!

More: Wok wonders – 15-minute stir-fries that are just as good as a takeaway>