It’s National Curry Week!

9 October 2019

It’s over 20 years since chicken tikka masala overtook fish and chips as the UK’s favourite comfort food…and our love affair with Indian food has grown stronger ever since. Today there are around 9,000 curry houses and restaurants in Britain and we collectively spend over £250 million a year on Indian food.

“What better way to serve up a tray of surplus FareShare veg than in a delicious spicy curry?”

At FareShare we’re huge curry fans, and so are the charities we supply. After all, what better way to serve up a tray of surplus FareShare veg than in a delicious spicy curry?

If you’re feeling inspired – here’s a curry recipe from one of our talented volunteers, David Young from FareShare Northern Ireland. Since joining the team last year David has become a culinary star the Belfast depot, regularly treating his fellow volunteers to delicious, hearty meals. “I love the chance to cook for my new extended family,” he says.

David’s chicken and chickpea curry with mushrooms and spinach


2 onions
1 red chilli
4-5 chicken fillets (or, to makes the recipe vegan, one chopped cauliflower)
2 tins chopped tomatoes
200ml chicken / vegetable stock
mushrooms to taste
2 tins chickpeas
400g spinach (tinned, fresh or frozen)
1 tin coconut milk
350g rice

1 tablespoon (tbsp) ginger paste
1 tbsp garlic paste
2 teaspoon (tsp) cumin
2 tsp coriander
1 tsp turmeric
2 tsp garam masala


Slice and fry the onions until soft, then add the chopped chilli, ginger and garlic paste for a further 2-3 mins.
Cut the chicken into bite-sized pieces and add to the onions. Cook for 5 mins before adding the cumin, coriander and turmeric.
Once the spices release their fragrance (2 mins) add the tinned tomatoes, quartered mushrooms, chicken stock, pinch of sugar and simmer for 10 mins.
Finally, add the garam masala, chickpeas, spinach and coconut milk and simmer for a further 15 mins, stirring occasionally.
Serve with your choice of rice - feeds 4.