EVERY HOME COOK has their own kitchen hacks, cheats and traditions, and we want to know yours.

Each week as part of our Kitchen Secrets series, we ask our readers to share their cooking tips and go-to-dishes. From the secret to quick-and-easy dinners, to the best way to scramble an egg, we set a new question every seven days.

When you want an intensely satisfying dinner that isn’t going to leave you feeling in need of a long nap after, a vegetable curry can hit just the right note. This week we asked our readers to share their favourite recipes for a home cooking favourite…

What’s your favourite veggie curry to make at home?

For next week, we’re asking readers to share their favourite weeknight pasta combos. Comment below, or email us on food@thejournal.ie – and you could see your response in the magazine!

Raid the cupboard for this low cost tomato and chickpea curry: Fry two onions and two garlic cloves until softened. Add to the pan one tsp of garam masala, one tsp of turmeric and one tsp of ground coriander.  Add a 400g can of chopped tomatoes and simmer for 10 mins. Pour in a 400ml can of coconut milk, season and bring to a high simmer, letting it bubble for approx 10 mins until the sauce has thickened. Tip in a 400g can of chickpeas (and two quartered large ripe tomatoes if you wish). Serve with rice and chopped fresh coriander.

- Jennifer Dillon

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Recreate a takeaway staple: I follow Jamie Oliver’s recipe for saag paneer, but not religiously. It’s good practice to read a few recipes and merge the parts that suit your cooking. A good tip I picked up, for example, was to let the frozen spinach defrost first and then thoroughly squeeze out any excess water (a messy yet fulfilling task). Homemade paneer is easily made with whole milk and lemon juice if you have the time – but it is also more widely available to buy than it once was. Serve with fluffy rice or even as a side dish to a tandoori chicken.

- Donna Connolly

DIY your own curry sauce: For a real takeaway feeling, I make my own curry sauce. Sweat off some chopped onion, carrot, celery, red pepper and garlic in oil. Add curry paste or powder and a vegetable stock cube. Next add one tin of tomatoes, and using the same tin measure one tin of water. Cook the sauce for 15 minutes, take it off the heat and using a hand blender, blitz it up. This recipe is a great way to get fussy kids to eat some vegetables as you can basically hide any vegetable in there. I serve mine with homemade falafel.

- Angie Nolan

Add any veg you like to this Thai green curry: I chop and steam vegetables like broccoli, cauliflower, carrot and courgette, I might add frozen peas too. Then I saute a coarsely chopped red onion, add some green curry paste and a tin of coconut milk, add in the veg and a dash of lime juice and it’s ready to go!  A tip: you can either steam each type of veg separately or start with those that take the longest and then add in the others to keep them all al dente.

- Fiona Staunton 

Want your kitchen secret to feature here? For next week, we’re asking readers to share their favourite weeknight pasta combos. Comment below, or email us on food@thejournal.ie.