Curry & Carry: Cook Now, Eat Later

A hands-on Indian cooking class - with takeaway meals made by you

Join me at North Sydney Community Centre for a relaxed, hands-on vegetarian cooking class where you’ll learn to make two nourishing Indian dishes and take home everything you’ve cooked, ready to enjoy later in the week.

This class is all about homemade food that fits into your everyday routine, simple, wholesome, and full of flavour. We’ll use pantry staples, practical techniques, and a focus on nourishment and balance. No deep frying, no heavy cream, just satisfying meals that work in real life.

Whether you’re new to Indian cooking or looking to bring more variety to your weekly meals, you’ll leave with around four generous servings, printed recipes, and the confidence to cook these dishes again at home.

All dishes are vegetarian and flexible - easy to pair with meat or fish at home to suit mixed dietary preferences, or just as delicious on their own with toast, grain bowls, or whatever you have on hand. No naan or rice required.

What to expect & what you’ll take home:

• Cook two plant-based Indian mains from scratch in a relaxed, small-group setting
• Learn how to layer flavour, adjust heat, and store leftovers properly
• Enjoy nibbles and a glass of bubbles during the session
• Take home around four generous servings of food you’ve cooked
• Printed recipe cards included so you can recreate everything at home

What to bring (optional):

We’ll provide takeaway containers, but you’re welcome to bring your own if you’d prefer to reduce waste.

Menu

Menu
(All dishes can be customised to be gluten free and vegan on request.)

Kidney Bean Curry
A cosy, hearty curry made with tender kidney beans simmered in a gently spiced tomato base. It is rich in protein, full of flavour and perfect for anyone who loves a comforting, homestyle dish.

Cabbage and Lentils
A simple but nourishing combination of soft cabbage, earthy lentils and aromatic spices. Light, wholesome and naturally balanced, it pairs beautifully with rice or roti and makes an easy everyday favourite.

Testimonial

"I had a wonderful time learning about the spices used in Indian cooking. Getting to take home what we made at the end of the workshop was fantastic. The Palak Paneer was a standout! I really loved the idea of cooking and taking the meals away rather than eating them straight away, it’s such a great approach. I ended up with enough for at least three meals of each curry."