Curry Club Sweden

Curry Recipes

Every Curry Club kit comes with a printed recipe card for the pan method in English and Swedish. Here you will also find slow cooker adaptations for beef and lamb — they start in the pan and finish with a short simmer on the hob.

Cooking method

Showing 11 recipes

Curry House Style Dopiaza

PanHeat:MildServes 2–3Cooking time: 45 mins approx.

You will need

To buy

  • Dopiaza Curry Club Kit
  • 400–500g Chicken thigh, lamb, paneer or veg
  • 2 large onions or 4 smaller
  • 1 x 400g tin chopped tomatoes
  • Optional: fresh coriander, roughly chopped
  • Optional Kashmiri chilli (included in kit)
  • Rice and/or Naan to serve

From home

  • 3 tbsp oil (or ghee)
  • 2 tbsp water for paste
  • 150ml water (or stock) for sauce

Method at a glance

  1. Brown Protein
  2. Prep Onions
  3. Build Paste
  4. Make Sauce
  5. Simmer
  6. Finish
Full Dopiaza recipeBuy the Dopiaza kit →About Dopiaza →
Curry Club Dopiaza English recipe cardOpen full recipe card

Slow Cooker Beef or Lamb Dopiaza

Slow cookerHeat:MildServes 2–3Slow cooker: Beef (Högrev) LOW 7–9 h / HIGH 4–5 h Lamb shoulder (Benfri lammbog) LOW 6–8 h / HIGH 3½–5 h (plus pan prep and hob finish)

Starts in the pan, slow-cooks, then finishes with a short simmer on the hob.

You will need

To buy

  • 1 complete Dopiaza Curry Club Kit (Sachets 1 and 2, plus optional Sachet 3 Kashmiri chilli)
  • 400–500g beef chuck or boneless lamb shoulder
  • 2 large onions
  • 400g chopped tomatoes
  • Optional: fresh coriander
  • Rice and/or naan to serve

From home

  • 3 tbsp cooking oil
  • 50ml water in total, including any water used with the spices

Method at a glance

  1. Prepare the onions
  2. Brown the meat
  3. Base sauce on the hob
  4. Slow-cook
  5. Fry the second onion
  6. Finish on the hob
Full slow cooker Dopiaza recipeBuy the Dopiaza kit →About Dopiaza →
Curry Club Dopiaza curry kit

Restaurant-Style Rogan Josh

PanHeat:MediumServes 2–3Cooking time: 45 mins approx.

You will need

To buy

  • Rogan Josh Curry Club Kit
  • 400–500g Chicken thigh, lamb, paneer or veg
  • 1 large onion, peeled & chopped
  • 1 x 400g tin chopped tomatoes
  • Optional: 1–2 tbsp plain yogurt (or cream)
  • Optional: fresh coriander, roughly chopped
  • Rice and/or Naan to serve

From home

  • 2–3 tbsp oil (or ghee)
  • 2 tbsp water for paste
  • 100ml water (or stock) for sauce

Method at a glance

  1. Brown Protein
  2. Prep Onions
  3. Build Paste
  4. Make Sauce
  5. Simmer
  6. Finish
Full Rogan Josh recipeBuy the Rogan Josh kit →About Rogan Josh →
Curry Club Rogan Josh English recipe cardOpen full recipe card

Slow Cooker Beef or Lamb Rogan Josh

Slow cookerHeat:MediumServes 2–3Slow cooker: Beef (Högrev) LOW 7–9 h / HIGH 4–5 h Lamb shoulder (Benfri lammbog) LOW 6–8 h / HIGH 3½–5 h (plus pan prep and hob finish)

Starts in the pan, slow-cooks, then finishes with a short simmer on the hob.

You will need

To buy

  • 1 complete Rogan Josh Curry Club Kit (Sachets 1 and 2)
  • 400–500g beef chuck or boneless lamb shoulder
  • 1 large onion, finely chopped or thinly sliced
  • 400g chopped tomatoes or passata
  • Optional: 1–2 tbsp plain yoghurt or cream; fresh coriander
  • Rice and/or naan to serve

From home

  • 2–3 tbsp neutral oil or ghee
  • 50ml water in total, including water for the spice paste

Method at a glance

  1. Brown the meat
  2. Cook the onion
  3. Build the paste
  4. Reduce the tomatoes
  5. Slow-cook
  6. Finish on the hob
Full slow cooker Rogan Josh recipeBuy the Rogan Josh kit →About Rogan Josh →
Curry Club Rogan Josh curry kit

Restaurant-Style Balti

PanHeat:Medium-HotServes 2–3Cooking time: 45 mins approx.

You will need

To buy

  • Balti Curry Club Kit
  • 400–500g Chicken thigh, lamb, paneer or veg
  • 1 large onion, peeled & finely chopped
  • 1 x 400g tin chopped tomatoes
  • Optional: ½ green pepper, sliced
  • Optional: fresh coriander, roughly chopped
  • Rice and/or Naan to serve

From home

  • 3 tbsp oil
  • 75–100ml water (or stock)
  • Optional: squeeze of lemon

Method at a glance

  1. Brown Protein
  2. Prep Onions
  3. Build Base
  4. Make Sauce
  5. Simmer
  6. Finish
Full Balti recipeBuy the Balti kit →About Balti →
Curry Club Balti English recipe cardOpen full recipe card

Restaurant-Style Jalfrezi

PanHeat:Medium-HotServes 2–3Cooking time: 25 mins approx.

You will need

To buy

  • Jalfrezi Curry Club Kit
  • 400–500g Chicken thigh, lamb, paneer or veg
  • 1 large onion, sliced (about 200 g)
  • 1 green pepper (thick sliced)
  • Optional: 1 fresh green chilli (medium/mild heat)
  • Optional: 1 fresh tomato chopped into chunks
  • Optional: fresh coriander, roughly chopped
  • Rice and/or Naan to serve

From home

  • 3 tbsp oil (or ghee for a nutty taste)
  • 200ml water (or stock) for sauce

Method at a glance

  1. Brown Protein
  2. Prep Onions & Pepper
  3. Build Paste
  4. Make Sauce
  5. Finish
Full Jalfrezi recipeBuy the Jalfrezi kit →About Jalfrezi →
Curry Club Jalfrezi English recipe cardOpen full recipe card

Slow Cooker Beef or Lamb Jalfrezi

Slow cookerHeat:Medium-HotServes 2–3Slow cooker: Beef (Högrev) LOW 7–9 h / HIGH 4–5 h Lamb shoulder (Benfri lammbog) LOW 6–8 h / HIGH 3½–5 h (plus pan prep and hob finish)

Starts in the pan, slow-cooks, then finishes with a short simmer on the hob.

You will need

To buy

  • 1 complete Jalfrezi Curry Club Kit (Sachets 1, 2 and 3)
  • 450–500g beef chuck or boneless lamb shoulder
  • 1 large onion, sliced (about 200 g)
  • 1 green pepper, thickly sliced
  • Optional: fresh coriander
  • Rice and/or naan to serve

From home

  • 3 tbsp vegetable oil (2 tbsp for browning, 1 tbsp for vegetables)
  • 150ml cold water in total: 100ml at the start and 50ml reserved for finishing

Method at a glance

  1. Prepare the reserved sauce
  2. Brown the meat and build the base
  3. Start the sauce
  4. Slow-cook
  5. Fry the vegetables
  6. Finish on the hob
Full slow cooker Jalfrezi recipeBuy the Jalfrezi kit →About Jalfrezi →
Curry Club Jalfrezi curry kit

Restaurant-Style Madras

PanHeat:HotServes 2–3Cooking time: 45 mins approx.

You will need

To buy

  • Madras Curry Club Kit
  • 400–500g Chicken thigh, lamb, paneer or veg
  • Optional Kashmiri chilli (included in kit)
  • 1 large onion, peeled & chopped
  • 1 x 400g tin chopped tomatoes
  • Optional: 1–2 tbsp plain yoghurt (or cream)
  • Optional: fresh coriander, roughly chopped
  • Rice and/or Naan to serve

From home

  • 3 tbsp oil (or ghee)
  • 2 tbsp water for paste
  • 100ml water (or stock) for sauce

Method at a glance

  1. Brown Protein
  2. Prep Onions
  3. Build Paste
  4. Make Sauce
  5. Simmer
  6. Finish
Full Madras recipeBuy the Madras kit →About Madras →
Curry Club Madras English recipe cardOpen full recipe card

Slow Cooker Beef or Lamb Madras

Slow cookerHeat:HotServes 2–3Slow cooker: Beef (Högrev) LOW 7–9 h / HIGH 4–5 h Lamb shoulder (Benfri lammbog) LOW 6–8 h / HIGH 3½–5 h (plus pan prep and hob finish)

Starts in the pan, slow-cooks, then finishes with a short simmer on the hob.

You will need

To buy

  • 1 complete Madras Curry Club Kit (Sachets 1 and 2, plus the whole dried chilli)
  • 400–500g beef chuck or boneless lamb shoulder
  • 1 large onion, finely chopped
  • 400g chopped tomatoes or passata
  • Optional Kashmiri chilli (included in kit)
  • Salt to taste, added at the end
  • Optional: 1–2 tsp lemon juice; fresh coriander
  • Rice and/or naan to serve

From home

  • 2–3 tbsp oil or ghee
  • 50ml water in total, including water for the spice paste

Method at a glance

  1. Brown the meat
  2. Cook the onion
  3. Build the paste
  4. Reduce the tomatoes
  5. Slow-cook
  6. Finish on the hob
Full slow cooker Madras recipeBuy the Madras kit →About Madras →
Curry Club Madras curry kit

Restaurant-Style Vindaloo

PanHeat:Very HotServes 2–3Cooking time: 45 mins approx.

You will need

To buy

  • Vindaloo Curry Club Kit
  • 500g chicken thigh, lamb, beef, paneer or veg
  • 1 large onion, finely chopped
  • 1 × 400g tin chopped tomatoes or passata
  • 1 tbsp white wine vinegar
  • Optional: fresh coriander
  • Rice, Naan or Chips to serve

From home

  • 2–3 tbsp oil or ghee
  • 2–3 tbsp water for paste
  • 100–150ml water for sauce

Method at a glance

  1. Brown Protein
  2. Cook Onion
  3. Build Paste
  4. Add Tomatoes
  5. Heat & Vinegar
  6. Simmer
  7. Finish
Full Vindaloo recipeBuy the Vindaloo kit →About Vindaloo →
Curry Club Vindaloo English recipe cardOpen full recipe card

Slow Cooker Beef or Lamb Vindaloo

Slow cookerHeat:Very HotServes 2–3Slow cooker: Beef (Högrev) LOW 7–9 h / HIGH 4–5 h Lamb shoulder (Benfri lammbog) LOW 6–8 h / HIGH 3½–5 h (plus pan prep and hob finish)

Starts in the pan, slow-cooks, then finishes with a short simmer on the hob.

You will need

To buy

  • 1 complete Vindaloo Curry Club Kit (Sachets 1, 2 and 3)
  • 400–500g beef chuck or boneless lamb shoulder
  • 1 large onion, finely chopped or thinly sliced
  • 400g chopped tomatoes or passata
  • 1 tbsp red wine vinegar or white wine vinegar
  • Optional: fresh coriander
  • Rice and/or naan to serve

From home

  • 2–3 tbsp neutral oil or ghee
  • 50ml water in total, including water for the spice paste

Method at a glance

  1. Brown the meat
  2. Cook the onion
  3. Build the paste
  4. Tomatoes, heat and vinegar
  5. Slow-cook
  6. Finish on the hob
Full slow cooker Vindaloo recipeBuy the Vindaloo kit →About Vindaloo →
Curry Club Vindaloo curry kit