FOOD & DRINK

Quid Curry Club: London pop-up will offer favourites for just £1

Chef-curated National Curry Week menu promises quick and creamy curries

Next week is National Curry Week. Yes, I wasn’t aware either. Surely any week is curry week for British foodies?

As part of the celebrations, a one afternoon only pop-up will be serving favourites such Chicken Tikka Masala and Thai Green Vegetable Curry in Shoreditch.

Cost? Just a quid, which will be donated to the FareShare charity that aims to cut food waste.

The curries will be prepped and served by best-selling author of One Pound Meals, Miguel Barclay (pictured), in partnership with Elmlea. 

On Wednesday October 9, the #QuidCurryClub will serve hundreds of classic dishes for just a pound. Each dish uses a variety of leftovers and ingredients found in kitchen cupboards across the country. 

Research reveals a staggering 74% of Brits are “left baffled” when it comes to knowing what to do with leftovers and ingredients approaching their use-by date. Savvy-saver Barclay will show Brits how to cook up something seriously tasty for very little. 

Barclay will serve his £1 version of the nation’s favourite curry – the quickest and creamiest Chicken Tikka Masala in town – while providing his top curry cooking tips and wallet-friendly food wisdom to passers-by.

Barclay says: “I’m delighted to be partnering with Elmlea to help tackle food waste. Combining ingredients that are fresher for longer, like Elmlea, with leftovers, is a great way to cook up a range of delicious dishes throughout the week and reduce waste at the same time.” 

The mouth-watering menu for curry connoisseurs will also include a Creamy Chicken Korma and a veggie version of the classic Thai Green Curry.  

With more than three-quarters of UK households regularly throwing out in excess of 40% of their food shop, the new recipes and saving tips promise to provide a sustainable solution to using up leftovers and saving money on the weekly shop. 

The low-waste menu concept includes everyday ingredients and some of the nation’s most wasted foods, such as tomatoes, potatoes, carrots, peppers, onion, chicken and broccoli. 

Londoners are invited to turn up at Iron Bloom Event Space, 46 Great Eastern Street, Shoreditch, between midday and 3pm for their lunch. Each serving will include a portion of curry, poppadums and dips, as well as a non-alcoholic drink

Miguel Barclay’s six curry tips: 

1. If you want to make a great curry every time for less than £1, stay away from boring ingredients and go for more adventurous tastes and spices to pack your dishes with a punch of flavour. 

2. Veggie tip: If you’re vegetarian, try using colourful, hearty veggies such as squash, aubergine and okra that will add texture as well as creating a filling feast. 

3. Meat tip: When making a chicken curry, go for a much more flavourful chicken thigh rather than chicken breast to give added flavour and save on cost. The best tasting meat comes from the bone! 

4. Buying bigger packs is often cheaper than shopping for individual ingredients, so batch-cook curries to use everything up and keep leftover ingredients to a minimum. Freeze portions for up to a month if you can’t eat everything fresh. 

5. To serve more people on a budget, bulk out curries with lots of tasty vegetables and a generous side dish of fragrant rice. This works for veggie and meat dishes! 

6. To get an authentic tasting creamy masala sauce, simmer the chopped tomatoes until they break down completely, then add in creamy Elmlea to the pan. To create an at-home takeaway look, finish the curry off by stirring in a final splash of Elmlea until so you see some swirls but still have the creamy colour. Serve with a sprinkle of flaked almonds for the ultimate ‘fakeaway’. 

Note: Lunches will be available on a first-come, first-served basis. Limited supply available.

Tags
Show More

David Buckley

Dave Buckley is a career journalist. “I once went painting girders for a week and discovered I didn’t like heights,” he says. “Apart from that it has always been journalism for me in one form or another.” Past publications worked for include the South-East London Mercury*, Kent Messenger, Daily Express, Today*, News of the World* and Hong Kong Star*. All those marked with an asterisk no longer exist (trend emerging?). He owned and edited a Thailand-based property magazine before returning to England and currently works as a production editor for an East Midlands-based publishing group.

Related Articles

Close