Join us in celebrating
The 28th Annual
5th-11th
October 2026
Sponsored by Kingfisher
The heat is on this National Curry Week as six influencers step into the kitchen to battle it out for the title of Cook-Off Champion. Guided by their passion for food and a healthy dose of competitive spirit, each contestant serves up their best dish to impress an expert judging panel including Chef Ashok Kumar, Chef Parminder Singh, Oli Khan, Mitu Chowdhury and representatives from the BCA.
Hosted by Kingfisher Brand Ambassador Tommy Sandhu and Anisa Khan of Bombay Pizza and The Apprentice fame, the competition brings energy, flavour and plenty of fun. At stake is the ultimate prize: the Cook-Off crown and a £1,000 donation to the winner’s chosen charity.
Watch the national curry week cook-off
Second to Naan
The 28th National Curry Week takes place from the 5th to 11th October 2025. Whether you’re heading out to your local curry house or cooking up a storm using our official recipe book, we want you to be rejoicing in all things curry!
Get involved
Celebrate the 28th National Curry Week with us from the 5th - 11th October
Get Social
Head to our Instagram page to be in with the chance of winning some great prizes!
Celebrating all curry occasions
It has often been said that curry is the new National Dish of Britain and it’s certainly easy to see why.
Since the 1970’s, curry houses have become a staple of highstreets up and down the country and millions of curries are consumed every single week. The love affair shows no signs of slowing and that’s what we’re celebrating with National Curry Week!
Ways To Get Involved
#NationalCurryWeek
Previous Partners
We’re proud to have had all of these brilliant brands as official partners of National Curry Week…
THE COCONUT COLLAB
Ingredients
For the vegetables: 1 large aubergine cut into cubes, 1 sliced red bell pepper, olive oil & salt
For the curry: 1 tbsp coconut oil, 1 finely chopped small onion, 2 minced garlic cloves, 1 tbsp grated ginger, 1 tsp mustard seeds, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp chili flakes (to taste), 2 tsp curry powder, 200g halved cherry tomatoes, 500ml The Coconut Collab Coconut Cream, 1 tsp coconut sugar, salt (to taste), a big handful of baby spinach, a handful of sugar snap peas, juice of ½ lime.
To serve: Cooked rice, fresh coriander, extra coconut yoghurt (optional), lime wedges
THE COCONUT COLLAB RECIPE
SRI LANKAN STYLE AUBERGINE CURRY
Prep 25 min | Cook 50 mins | Serves 4
Great curries need a great coconut milk or cream – and The Coconut Collab have just launched the very best. Since 2014 The Coconut Collab have been naturally crafting yoghurts, desserts and drinks from the finest coconuts, and their new Coconut Cream is designed especially for curries.
Sourced from Sri Lanka’s Coconut Triangle, an area famed for the soil conditions and climate that make the best coconuts, The Coconut Collab’s new Coconut Cream is single origin and most importantly – single ingredient.
Many coconut milks and creams have unnecessary ingredients – emulsifiers, preservatives and stabilisers. The Coconut Collab’s Coconut Cream has no nasties at all, just great quality coconut cream, and that’s it.
Try in your next curry, or use to create delicious coconut drinks, soups, desserts and cocktails.
1. Preheat oven to 200°C (390°F). Toss aubergine and red pepper with a drizzle of olive oil and a pinch of salt. Roast for 25–30 minutes until golden and tender.
2. Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them pop for a few seconds. Then add onion, garlic, and ginger. Cook until softened (about 5–6 minutes).
3. Stir in coriander, cumin, turmeric, chili flakes, and curry powder. Toast for 1 minute until fragrant.
4. Add cherry tomatoes and cook until they start to break down (about 5 minutes).
Method
5. Lower the heat and stir in The Coconut Collab Coconut Cream and coconut sugar. Don’t boil, just gently heat to keep the curry creamy and smooth. Season to taste.
6. Stir in the roasted aubergine, pepper, sugar snap peas, and baby spinach. Let the spinach wilt, the peas stay crisp-tender, and everything warm through. Add lime juice to finish.
7. Spoon curry over rice. Top with fresh coriander, extra yoghurt if you like, and a wedge of lime. For more from The Coconut Collab, click the button below!