Curry Nights
Michelle Phetlhe | Wednesday March 18, 2026 06:00
The Hinds Weekly Meal Plan is one of those things for me. When I first started putting it together, there was no grand strategy, no carefully drafted blueprint pinned to the fridge, and certainly no manual telling me how a weekly meal rhythm should look. It was more instinct than anything else. A little bit of lived experience, a little bit of curiosity, and a big portion of figuring things out as I went along.
Of course, we all know about Meatless Monday. It has become a global kitchen trend, the day where people consciously take a break from meat and explore the world of vegetables, grains and legumes. But as for the rest of the week? That part I simply felt out. It came together slowly.
One discovery that made me laugh was learning that Wednesday Curry Nights are actually a thing. When I stumbled across that, I had a proper chuckle. In my youth, Wednesdays had a very different meaning. Back then, it was Wednesday Dancehall nights on Long Street at Marvel in Cape Town. No matter the weather, rain, shine or those wild Cape Town winds that seem determined to ruin any hairstyle, the midweek jam was a standard feature of the week. Music, laughter, and the freedom that only comes with youth. Fast forward a few years, and life looks a little different. The dance floor has been replaced by the kitchen floor, the late nights by early school mornings, and instead of planning outfits, I’m planning meals. Somewhere along the way, I became a homemaker with a few hungry mouths to feed, and suddenly, Wednesday nights found a new purpose. Curry night.
There is something about curry in the middle of the week that just works. By Wednesday, you are past the rush of the beginning of the week but not quite at the relaxed feeling of the weekend. Everyone needs something comforting, something flavourful, something that feels like a small reward for getting this far. Curry does exactly that. It fills the house with the most inviting aroma and brings everyone to the table without having to call twice.
In our Hinds weekly meal plane Wednesday Curry Night is followed by a detox-style Thursday filled with beets and root vegetables, so the balance feels just right. Rich, warming spices one day and fresh, earthy goodness the next. A little indulgence followed by a reset. When it comes to curry, my personal favourite is the Hinds Medium Curry Powder. Trying to describe it always gets me into trouble because I tend to use words that make people laugh. Over the weekend, while filming with Kgosi Studios, I described the flavour as “robust” and immediately earned a few chuckles from the room. But honestly, that is exactly what it is. The flavour is big and full. It has presence. Yet at the same time, it isn’t overwhelming or aggressive.
It’s gentle but loud, if that makes sense.
What I love most is that it doesn’t only work in traditional curries. A small pinch added to other dishes does something magical. It deepens flavour, adds warmth and complexity, but doesn’t necessarily announce itself as curry. It simply enhances what is already there. That’s the sign of a truly versatile spice blend.
If you have never cooked with it before, I genuinely encourage you to get a box and experience the transformation for yourself. Just a pinch can change the entire personality of a dish. My personal curry usually starts with chicken curry. It’s comforting, familiar, and always a hit. Fish curry follows closely behind, especially when I want something lighter but still deeply satisfying. The boys, however, are firmly in the lamb and beef camp. Give them a rich lamb curry stew, and they are happy.
Last week’s curry choice had the boys raise their eyebrows at me when they saw that our Wednesday Curry Night was meatless. But come on now, the idea that every meal needs meat is a little outdated, go dule mo fashioning, right? Times are changing, and so should our plates. Going meatless now and then isn’t just good for the body; it’s also incredibly convenient. Pantry ingredients suddenly become heroes, cooking becomes faster, and you discover flavours and textures you might otherwise overlook.
That’s exactly what happened with the chickpea curry.
Chickpeas are one of those ingredients that people tend to underestimate. Sitting quietly in the pantry shelf, looking humble and maybe even a little boring in the tin. But once you give them the right spices and a rich sauce to swim in, they completely transform. They soak up flavour beautifully and create a dish that feels hearty and satisfying. On that particular Wednesday evening, I served the chickpea curry with fluffy rice and warm flatbread. Nothing fancy, nothing complicated. In fact, there were clean plates all around, and a few, 'Can I have 2nds?' The curry itself is simple but packed with flavour thanks to some Strong Spices. The chickpeas absorb all of that goodness and turn into little flavour bombs in every bite. If you’re looking for a meatless meal that still feels complete, this one is definitely worth trying.
Ingredients 1 tablespoon cooking oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon Hinds ginger 1 tablespoon Hinds Medium Curry Powder ½ teaspoon Hinds turmeric 1 teaspoon Hinds paprika 2 tablespoons Rhodes Tomato Paste 1 can Rhodes chopped tomatoes 1 can chickpeas, drained and rinsed 1 cup water or vegetable stock Salt to taste Fresh coriander (optional) Flatbread and or rice for serving
Instructions
Heat the oil in a medium pot over medium heat. Add the chopped onion and cook gently until it becomes soft and translucent. This step builds the foundation of the curry, so take your time and allow the onion to release its natural sweetness.
Add the garlic and grated ginger to the pot and cook for another minute until fragrant. You’ll immediately start to smell those beautiful warm aromas filling the kitchen.
Sprinkle in the curry powder, turmeric and paprika. Stir the spices into the onion mixture and allow them to toast gently in the oil for about 30 seconds. This step wakes up the spices and deepens their flavour.
Add the tomato paste and stir it into the mixture, cooking it for about a minute to remove the raw taste. The paste will darken slightly and become richer.
Pour in the canned tomatoes and stir everything together until the sauce begins to simmer. Add the water or vegetable stock to loosen the sauce and create a smooth curry base.
Now add the drained chickpeas and stir them into the sauce. Reduce the heat slightly and allow the curry to simmer for about 15 to 20 minutes. This gives the chickpeas time to absorb the spices and develop flavour.
Taste the curry and add salt as needed. If the sauce becomes too thick, add a splash of water until it reaches your desired consistency.
Serve the chickpea curry hot with fluffy rice or warm flatbread. Finish with fresh coriander if you enjoy a little freshness on top.
The result is a comforting, flavourful dish that proves meatless meals can be just as satisfying as any other. The chickpeas become soft and creamy, the sauce rich and aromatic, and every bite carries that warm curry flavour that makes Wednesday nights something to look forward to.
And that’s really what the Hinds Weekly Meal Plan is about in the end. Not perfection. Not strict rules. Just creating little traditions in the kitchen that make life easier, tastier and a bit more joyful.