Give the takeaway a miss this weekend, and create an amazing meal of your own, inspired by National Curry Week.

The annual foodie event runs from October 22 to October 28, and has been around since 1998.

It's a time for the nation to appreciate the much-loved, versatile dish.

Take a look at our recipes below, including meat curries and well as vegetarian options.

Potato, spinach and chickpea curry


Recipe by Aldi


Ingredients:

400g white potatoes

1 bag spinach

1 medium white onion

2-3 cloves garlic, or to taste

1 can tinned chopped tomatoes

Chickpeas - drained and rinsed

2tsp ground cumin

1tsp ground ginger

1tsp turmeric

1tsp chili powder

1tsp oil

Fresh coriander, about a handful

Salt and pepper

Method

  1. Finely chop the garlic and slice onions.
  2. Add oil to a large pan, then fry the garlic and onions on a low heat for 5 minutes.
  3. Turn the heat up and add the potatoes, add the spices and stir to coat the veg, cook for 3-4 minutes stirring constantly to toast the spice.
  4. Add the tin of chopped tomatoes, and 200ml water.
  5. Simmer on a low heat for 1 to 1 ½ hours until the potatoes are almost cooked.
  6. Add the chickpeas to the pan; turn the heat up and cook for a further 20-30 minutes.
  7. Just before serving, add in the bag of spinach and stir until it starts to wilt.

  8. Finish with roughly chopped coriander.

Quick beef biryani

Recipe by Cheeky Beef

Ingredients

450g thin cut beef steaks, cut into strips

2tsp rapeseed oil

2 medium onions, peeled and finely chopped

2 garlic cloves, peeled and crushed or 1tsp garlic purée

3tbsp curry paste of your choice

300g basmati rice, rinsed

850ml pints good, hot beef or chicken stock

Salt and freshly milled black pepper

200g frozen peas

Large handful freshly chopped coriander or flat-leaf parsley

Method

  1. Heat the oil in a large heatproof casserole dish with a lid and cook the onions on a low heat for 5-10 minutes until soft and slightly coloured.
  2. Turn up the heat and add the garlic, curry paste, beef, rice, stock and seasoning. Bring the mixture to boiling point, turn down the heat, cover and simmer on low for 15-20 minutes.
  3. During the last 2 minutes add the peas and stir gently, cover and continue to cook until the rice is cooked.
  4. Remove from the heat, garnish with the herbs. Serve immediately with a selection of Indian relishes, raita and a side salad.

Pork Thai curry

Recipe by Aldi

Ingredients

500g diced pork

3 red onions

2 baking potatoes

2 cloves garlic

1 lemongrass stem

25g piece of fresh ginger

1 green chili

1tsp each of Stonemill's turmeric, cumin and paprika

1 Quixo chicken stock cube

400ml Asia coconut milk

Bunch fresh coriander

100ml water

A little Solesta oil

Method

  1. Peel and chop the red onions.
  2. Peel and finely chop the garlic.
  3. Take the top coarse layer from the lemongrass and slice thinly.
  4. Peel and grate the ginger.
  5. Finely chop the chili with the seeds.
  6. Dissolve the stock cube in 100ml boiling water.
  7. Heat some oil in a large saucepan and fry the pork and chopped red onions until lightly browned.
  8. Add the garlic, ginger, chili, lemongrass, turmeric, paprika and cumin – cook gently for a few minutes to allow the flavours to be released.
  9. Pour over the stock and the coconut milk. Bring to the boil and then cover and simmer for 40 minutes.
  10. Meanwhile, peel the 2 potatoes and chop into chunks the same size as the pork.
  11. Add to the curry – stir well and cook for another 10 minutes until the potatoes are tender.
  12. Coarsely chop the coriander, sprinkle over the curry and serve.