Celebrating Curry Week: Spice up your Event with Flavour!

 

It’s National Curry Week this week and we’re bringing the heat to this weeks’ blog. 

 

Whether you’re a spice lover or prefer something mild and creamy, curry has something for everyone. At Robinson’s Catering, we’re passionate about flavours and this week is the perfect opportunity to showcase one of the world’s most loved dishes. 

 

 

Curry Week isn’t just a celebration of delicious food, it’s a tribute to the cultural diversity and rich culinary traditions behind every curry dish. From Indian butter chicken to Thai green curry, Jamaican goat curry to Japanese katsu, it really is a chance to explore the world through flavours! 

 

We believe food brings people together and curry is a perfect example of that. Whether you are hosting a wedding, a corporate lunch, or a private party, we can customise the spice levels and side dishes to suit your event. 

Here are a few of our go-to curry dishes that customers absolutely love: 

 

• Lamb Curry – Slow cooked, aromatic and rich 

• Thai Green Curry (Vegan or Chicken) – Fragrant, spicy and full of fresh herbs 

• Chickpea, Sweet Potao and Spinach Curry – fragrant, slightly spicy and full of fresh herbs 

 

To celebrate Curry Week and to help you out with your ‘what’s for dinner’ line one night this week, here’s our take on the Chickpea and Cauliflower Curry which we serve up to our nursery children and they totally love it. 

 

 

½ tin chickpeas 

½ head of cauliflower (cut into small florets) 

2 maris piper potatoes (diced) 

1 onion (chopped) 

2 cloves of garlic (chopped) 

Small piece of ginger (minced) 

1 handful of baby leaf spinach 

6 fresh tomatoes (diced) 

1 tsp turmeric 

1 tsp curry powder 

2 tsp cumin 

1tsp garam masala 

 

 

1. Steam or boil the potatoes with a pinch of turmeric powder for 10 minutes. 

2. In a saucepan, brown the onions and spices and add the ginger and garlic. 

3. Add the tomato and cook for 12 minutes until broken down. 

4. Add the cauliflower and cover for 10 minutes or until the cauliflower is just cooked. 

5. Add the spinach, potato and coriander and chickpeas. 

6. Check for seasoning and simmer to reduce and thicken up, if needed. 

 

 

Thinking about including curry at your next event? Let’s chat! Our team balance flavour, spice and presentation.  

 

Call the team on 0121 706 6009 or drop them an email to admin@robinsonscatering.co.uk 

Happy National Curry Week from all of us at Robinson’s Catering, let’s make your event delicious!