This is a super quick curry that can be whipped up in a matter of 20 minutes± 500 g white fish (cod works well) ((chopped into chunks))1 white onion ((roughly diced))2 cloves garlic ((diced or minced))2 tbsp thai green curry paste ((add to your own spice tolerance))1 tbsp fish sauce2 400g tins coconut milk1 lime ((juice and zest))100 ml fish stock100 g sugar snap peas1 aubergine ((cut into large cubes))2 tbsp coconut oilLarge Handful fresh coriander leaves and stems (roughly chopped) Heat the oil in a large frying pan or wok over high heat and add the onions and garlic until they are soft and see-through. Add the curry paste and keep stirring until cooked and you can smell the lovely aroma of the paste. Add the coconut milk, fish sauce, stock, lime and aubergine and simmer for 10 minutesAdd the fish

This curry is seriously quick to make, uses store cupboard basics and is really cheap per portion too. You can add any vegetables you want and change the heat by adding or removing chilli. 1 large brown onion (roughly diced)2 cloves garlic (minced)1 thumb sized piece fresh ginger root (grated)1 teaspoon black mustard seeds ((optional))1 400g tin chickpeas (drained and rinsed)1 400g tin chopped tomatoes1 400g tin coconut milk500 g white potatoes (diced into big chunks)2 large carrots (roughly chopped)1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes500 ml vegetable stock2 tablespoons olive oil Heat the oil in a large non-stick pot over moderate heat and then fry the onions slowly until they are see through.Add the garlic, ginger and mustard seeds and fry for a further 3-4 minutes. You can also use garlic & ginger

  1 white onion (diced)2 cloves garlic (minced )300 g cooked prawns150 g green beans (trimmed)1 small cauliflower (florets)60 g cashew nuts2 sticks cinnamon10 curry leaves1-2 red chillis (sliced thinly)1 tsp ground turmeric2 slices lemon rind1 tin coconut milk (approx 400-440ml)2 tablespoons olive oil In a large saucepan, heat the olive oil over a medium heat and cook the onions until they start to become see-through and slightly browned on the edge (around 3-4 minutes). Then add the garlic and stir through for around another minute. Then, add the prawns, cauliflower, turmeric, cinnamon sticks, curry leaves, red chilli, cashew nuts and lemon rind. Keep stirring for another 1-2 minutes to allow the flavours to come out. It should smell AMAZING by this point. Add the green beans and coconut milk and reduce the heat to a simmer. Simmer for 10-15 minutes to make sure