Jamie Oliver shares easy curry recipe to make with cupboard staples during lockdown

Jamie Oliver has appeared on the show Jamie: Keep Cooking and Carry On to give viewers easy recipes. He recently shared a simple curry and naan bread recipe that can be made at home during the coronavirus lockdown.


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The coronavirus crisis has resulted in a nationwide lockdown with Britons asked to stay indoors as much as possible.

The government has now extended the lockdown for at least three more weeks meaning Britons will continue to spend time indoors.

With restaurants closed across the country, many have tried their hand at cooking new meals.

Jamie shared how to make an easy “family friendly” veggie curry using cupboard staples.

Roasted veggie curry


One heaped teaspoon Madras curry paste

Olive oil

Red wine vinegar

One parsnip

Two carrots

Half a butternut squash

One courgette

200g frozen cauliflower

Piece of ginger

Two cloves of garlic

Two tablespoons good mango chutney

400g tin of plum tomatoes

400g tin of light coconut milk

100g frozen peas


In a roasting tray, budding chefs should mix curry paste, salt, two tablespoons of oil and one tablespoon of vinegar.

Jamie explained shoppers should can use whatever vegetables they have.

He explained: “We’ve got odds and ends and that’s fine. I’ve got courgette, carrots, butternut squash. Any roasted root vegetables are delicious.”

The vegetables should then be washed chopped into chunks before roasting in the oven for 40 to 50 minutes, or until golden.

While the vegetables are cooking, create the sauce by putting a large pan on a medium heat.

Add the garlic, ginger and one tablespoon of oil to the pan and stir in mango chutney when it starts to colour.

Add the tomatoes and then the coconut milk and bring to the boil before turning off the heat.


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Budding Chefs should leave the mixture to cool and bring it back to a simmer moments before it is ready to serve.

Add the vegetables and stir until the consistency is good.

Quick stuffed naan


One small knob of unsalted butter

Six cloves

Half a cinnamon stick

One small leek

300g frozen spinach

600g of self-raising flour

100g feta cheese


Make a spinach mixture by adding leek and spinach to a pan with the cloves and cinnamon stick.

“We’re going to bring to life spinach which could bore people but we’re going to make it so tasty,” Jamie added.

Pour the flour into a large bowl with a pinch of salt then add 300ml of water and one tablespoon of oil into a well in the middle.

With a fork, mix the flour into the liquid before kneading the dough onto a clean floured surface.

Chefs can then oil the surface and stretch and push the dough into a 30cm circle before adding feta cheese and the spinach mixture.

Fold the dough over the filling then gently cook in the bottom of the over for 20 to 25 minutes.

The naan bread can then be served with the curry for a filling meal.

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