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Fresh, Fast & flavoursome
Fresh, Fast & flavoursome
An authentic Indian curry base which with a few additional fresh ingredients of your choice can make any curry.
About Us
Our Products
Our Products
Our Products
- Vegan
- No artificial flavours
- No Preservatives
A curry base which can be made into any curry.
Monas Curry Base is an authentic curry base that consists of fresh authentic spices and herbs from Mona's very own kitchen.
Dozens of recipes can be made from one single curry base.
For example, you decided to make a Jalfrezi, firstly obtain the add
- Vegan
- No artificial flavours
- No Preservatives
A curry base which can be made into any curry.
Monas Curry Base is an authentic curry base that consists of fresh authentic spices and herbs from Mona's very own kitchen.
Dozens of recipes can be made from one single curry base.
For example, you decided to make a Jalfrezi, firstly obtain the additional fresh ingredients needed e.g. the peppers, the meat or veg etc... Whether its a chicken or vegetable jalfrezi, the recipe will be listed on our website.
Following the recipe will be easy, a home made authentic curry in less than 30 minutes!
All you simply have to do is add Monas Curry Base into a pan, add the fresh ingredients, follow the recipe on our website and there we have it:
A fast, fresh & flavoursome curry.
Visit our recipe page to find out what you can cook with Monas Curry Base.
One curry base can be used to make:
- Jalfrezi
- Madras
- Biryani
...and many more Indian dishes!
Our Story
Our Products
Our Products
A mothers love is unconditional and irreplaceable.
Our product is named after a mother who helped make this a reality. Mona started in the restaurant business in 1997 and has always had a massive interest in Indian cuisine.
The idea came about when her daughter moved out after marriage and her sons for university.
The problem was they did
A mothers love is unconditional and irreplaceable.
Our product is named after a mother who helped make this a reality. Mona started in the restaurant business in 1997 and has always had a massive interest in Indian cuisine.
The idea came about when her daughter moved out after marriage and her sons for university.
The problem was they did not know how to cook, therefore Mona came up with a solution and this is how Monas Curry Base came to light.
She thought why not make a curry base which enables anybody to make an authentic delicious curry.
The curry base Mona provided to her children, allowed them to make many different curries & fusion dishes which made life a lot easier.
Our Mission
Our Products
Our Mission
Fast, Fresh & Flavoursome
We want to make sure everybody can enjoy an authentic tasting healthy home cooked curry within 30 minutes.
Curry's do not need to be unhealthy, which is why with Monas Curry Base we are bringing healthy Indian food.
Awards & achievements
Hamza’s curry career boost as winner of this year’s University of Chester Enterprise Challenge.
Having the opportunity to pitch to and receive advice from business experts is of great help to students starting out in business, not least among them the winner, Hamza Hussain. Hamza, aged 20 from Prestwich, Manchester and only in the first year of studying a Business Management with Marketing degree, impressed the judges with his ‘Curry Block’ concept inspired by the fresh food movement and his Mum.
Read more: https://www.chester.ac.uk/node/39981
Monas Recipes
Monas Chickpea and potato curry (Vegan)
Monas Chickpea and potato curry (Vegan)
Monas Chickpea and potato curry (Vegan)
MONAS Chicken Curry
Monas Chickpea and potato curry (Vegan)
Monas Chickpea and potato curry (Vegan)
Monas palak gosht (spinach and Lamb)
Monas Chickpea and potato curry (Vegan)
Monas palak gosht (spinach and Lamb)
Monas Chicken Jalfrezi
Monas Daal Tarka (Vegan)
Monas palak gosht (spinach and Lamb)
Monas Daal Tarka (Vegan)
Monas Daal Tarka (Vegan)
Monas Daal Tarka (Vegan)
Monas Lamb Karahi
Monas Daal Tarka (Vegan)
Monas Daal Tarka (Vegan)
Chickpea and potato curry (Vegan)
Serving size: (4)people Prep time: (5)mins Cooking time: (25)mins
Ingredient’s list
- 500g Monas curry base
- 500g diced potatoes
- 1kg boiled canned chickpeas
- 2 tsp red chilli powder/chilli flakes
- 1 tsp salt
- 1 tsp garam masala
- 1 cup water
- Fresh coriander
Method
1. Add Mona’s curry base to a large deep non-stick pot or aluminium pot
2. Add boiled chickpeas into the pot
3. Now add salt, ground masala and chilli powder (or to taste)
4. leave the curry to cook on high heat with lid for 15 minutes
5. Cook until oil separates
6. Now add diced potatoes
7. Add 1 cup of water and cook for further 10 minutes until curry thickens and potatoes are cooked
8. Garnish with coriander and serve
Chicken curry
Serving size: (4)people Prep time: (10)mins Cooking time: (30)mins
Ingredient’s list
- 500g monas curry base
- 1kg diced chicken, medium sized pieces (off bone)
- 1 tsp salt (or to taste)
- 2 tsp red chilli powder (or to taste)
- 1 tsp ground garam masala
- 1 tbs dry fenugreek leaves
- Fresh coriander
Method
1. Add monas curry base to large a deep non-stick pot or aluminium pot and cook for 5 minutes on high heat
2. Add the diced chicken into the pan and add salt, chilli powder and mix well
3. Leave to cook on high heat for 15 minutes occasionally stirring
4. Now add fenugreek leaves and garam masala and cook for a further 5 minutes, constantly stirring
5. Add 2 cups of water and cook for a further 10 minutes
6. Finally garnish with fresh coriander and serve
Palak Gosht (Spinach and Lamb)
Serving size: (4)people Prep time: (10)mins Cooking time: (30)mins
Ingredient List
- 500g Monas Curry base
- 1kg of diced lamb, medium size pieces (on/off bone)
- 1kg of fresh Spinach leaves
- 2 tsp Red chilli powder
- 1 tsp Salt
- 1 cup Water
- 2 green chillies (optional)
Method
1. Add monas curry base to a large deep pot and heat on high for 5 mins
2. Next the diced lamb into the pan and stir until all the meat is covered
3. Now add chilli powder and salt
4. Then add in a cup of water and stir
5. Once stirred, place the lid on to the pan and cook on medium heat until meat is tender (easily pierced with fork)
6. After this take the lid off and stir again, wait until you notice the oil starting to separate and the curry starting to thicken
7. (Optional) chop and add 2 green chillies
8. Finely chop 1kg spinach leaves and add into the pan and cook for a further 15 minutes with the lid on.
9. Once the spinach has softened, stir well and serve with naan brad.
Chicken Jalfrezi
Serving size: (4)people Prep time: (10)mins Cooking time: (25)mins
Ingredient list
- 500g Monas curry base
- 1kg of dice chicken, medium size pieces (on/off bone)
- 1 tsp red chilli powder
- 1 tsp of salt
- 1 green pepper
- 1 red pepper
- ½ tsp ground garam masala
- Coriander (optional)
Method
1. Add Mona’s curry base to a large deep pot
2. Let it simmer on full heat for 5 minutes (make sure the lid is on)
3. Add the chicken into the pan
4. Now add red chilli powder and salt
6. Place the lid back on the pan and let it cook for 10 mins on High heat, make sure to give it a good stir every five minutes for all the flavours to combine.
7. Now Wash and Slice 1 green pepper and 1 red pepper to add to the pot.
8. Cook for another 5 minutes with the lid on but be sure to keep giving it a good stir.
9. Cook the peppers until nice and soft.
10. Sprinkle in the Garam masala powder and stir well
11. Now cook for another 2 minutes
12. Lastly garnish with fresh coriander and serve
Daal Tarka (Vegan)
serving size: (4)people Prep time: (5 mins Cooking time: (30)mins
Ingredient list
- 500g Monas curry base
- 500g red lentils
- 1 tsp red chilli powder
- 1 tsp salt
- 2 cups water
- ½ tsp ground garam masala
- 40ml oil
- 1 tsp cumin seeds
- 2 green chilli (optional)
- Fresh coriander
Method
1. Add Mona’s curry base to a large non-stick deep pot or aluminium pot
2. Wash 500 grams of red lentils and to the pot.
3. Now put the pot on High heat and add chilli powder and salt
4. Add 2 cups of water to the mixture and let the curry cook for 20 minutes on high heat with the lid on, until the lentils are nice and soft.
5. Sprinkle the garam masala to the pot and put on low heat.
6. In a separate pan add 40 ml of oil and heat the oil.
7. Add a teaspoon of cumin seeds and one chopped green chilli (if desired) to the hot oil and cook until golden brown. Add into the Daal.
8. Lastly garnish with some coriander and sliced green chillies (optional)
Lamb Karahi
Serving size: (4)people Prep time: (5)mins Cooking time: (30)mins
Ingredients list:
- 500g Monas curry base
- 1kg diced lamb, medium size pieces (on/off bone)
- 2 tsp red chilli powder/chilli flakes
- 1 tsp salt
- 1 tsp ground garam masala
- 1 cup of water
- 1 Green Chilli (optional)
- Coriander
Method
1. Add Mona’s curry base to a large deep non-stick pot or aluminium pot
2. Add the lamb into the pan
3. Add red chilli powder, salt and garam masala to the pot
4.Now add water to the mixture
5.Once all the spices have been added to the pot, stir, place the lid and cook on medium heat for 20 minutes but make sure to stir occasionally as you do not want the curry to stick to the bottom of the pan.
6. When the oil separates from the mixture add 1 sliced green chilli and stir the curry until the meat is tender.
7. Lastly garnish with coriander and enjoy.
