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Curry Week Charity Pop Up in Shoreditch (7th – 13th October)

Celebrate this year’s National Curry Week (7th-13th October 2019) with your favourite curry for just £1 – prepped and served for maximum taste by best-selling author of One Pound Meals, Miguel Barclay, in partnership with Elmlea. All proceeds will go towards Fareshare – the charity that helps fight hunger and food waste.

Opening its doors for one-day-only on Wednesday 9th October in the heart of Shoreditch, London, the #QuidCurryClub will be celebrating Britain’s love of curry by serving hundreds of classic dishes for just a pound. Each dish uses a variety of leftovers and ingredients found in kitchen cupboards across the country.

As research reveals a staggering 74 per cent of Brits are “left baffled” when it comes to knowing what to do with leftovers and ingredients approaching their use by date, savvy-saver Miguel Barclay has teamed up with Elmlea to show Brits how to cook up something seriously tasty for under a pound.

The #QuidCurryClub will see Barclay serving his £1 version of the nation’s favourite curry – the quickest and creamiest Chicken Tikka Masala in town – whilst providing his top curry cooking tips and wallet-friendly food wisdom to passers-by. Barclay comments: “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. Creamy Elmlea is the perfect partner for a spicy curry.”

The mouth-watering menu for curry connoisseurs would not be complete without a rich and Creamy Chicken Korma and a veggie version of the classic Thai Green Curry. All three recipes will be served on the day to inspire curry lovers to celebrate the week in tasty fashion whilst reducing food waste and saving money at the same time.

With over three quarters of UK households regularly throwing out over 40 per cent 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 combines a dash of deliciously creamy Elmlea with everyday ingredients and some of the nation’s most wasted foods, such as tomatoes, potatoes, carrots, peppers, onion, chicken and broccoli.

Perfect for pouring, whipping and cooking, Elmlea is a tasty alternative to traditional cream and provides a long-lasting fridge essential to add to sweet or savoury dishes all year long. Londoners are invited to turn up at Iron Bloom Event Space, 46 Great Eastern Street, Shoreditch, London, EC2A 3EP, between midday and 3pm for their £1 lunch. Each serving includes one portion of curry, poppadums and dips, as well as a non-alcoholic drink.

Leslie Davy, Head of Marketing at Upfield supports the partnership, saying: “With Miguel, we’ve created something special: a deliciously tasty and budget-friendly menu that can be enjoyed at our pop up or at home using leftovers found in your fridge. Now curry lovers can ‘do more than pour’ by adding a dash of fresher-for-longer Elmlea to a variety of classics and making more of the curry night occasion.”

Miguel Barclay’s Six Curry Tips:

1. If you want to make a great curry every time for under £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’.

Please note lunches are available on a first come, first serve basis. Limited supply available.

*a £1 suggested donation will go to FareShare

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