Indian Weeknight Curry Series – Buy 4, Get 1 Free

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With DIY craft kit delivered to you

Learn to cook five nourishing Indian-style curries — and only pay for four.


Anu Indapurkar
Anu Indapurkar
5.0 (55)

5 x 1 hour

Class size 1 to 10 (public dates), 1 to 20

  $120 - $240 (Afterpay available)
($120 for Class only, no box; $240 for Class and box)

Pick up from: Unit 4/24 Harriette Street, Neutral Bay NSW
How it works


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Pick up your kit from the teacher's location
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Enjoy the online class - after booking, you'll get a link to join the interactive class.
Looking to bring more vegetarian or plant-based meals into your week without complicated prep or long ingredient lists? This 5-class cook-along series is the perfect way to build confidence, cook with real flavour, and keep dinner stress-free.
Each class is hands-on, beginner-friendly, and designed to help you explore the diversity of Indian home cooking — with flexible options and minimal fuss.
You’ll cook alongside Anu, a passionate home cook based in Sydney, who will guide you through intuitive techniques and help you demystify Indian spices and ingredients.
In this 5-part series, we will cook:
  • Tofu or Paneer with Peas : A weeknight-friendly curry in a gently spiced tomato base
  • Spinach with Paneer or Tofu : A homestyle take on Palak Paneer without heavy cream
  • Mung Bean Curry: Whole green mung beans simmered in a garlic-forward, warming curry
  • Kidney Bean Curry (Rajma) : Rich, tomato-based North Indian-style curry with red kidney beans
  • Egg Curry: A bold, satisfying dish with boiled eggs (or tofu) simmered in a spiced onion-tomato gravy
Each recipe is adaptable for vegans or vegetarians and perfect for batch cooking or leftovers. Most ingredients are already in your pantry or available at your local supermarket.
Who this is for:
  • Home cooks who want to cook Indian food more confidently
  • Plant-based eaters or those reducing meat intake
  • Busy people looking for nourishing, doable meals during the week
Bonus: Buy 4 classes, get the 5th one free — and receive a sample of one of Anu’s favourite regional spice blends, posted to your door.
What you'll get in your craft kit
  • Recipe cards with ingredients list will be emailed.
  • Note: some recipes may require prep.
  • Kitchen Kit list will be included for each recipe; standard list below.
Standard Kitchen Kit list, refer to the recipe card for your booking:
  • One or 2 medium saucepans with lids
  • Chopping board and knife
  • Ginger grater
  • Garlic press (optional)
  • Food processor - optional
  • One or 2 wooden spoons to stir
  • Plate or bowl for the chopped ingredients
  • Some recipes may need a soup ladle, tongs to serve
  • Dinner Plates, Bowls, cutlery to serve
Knowledge required
Beginner friendly
What you'll need
Apron
Enthusiasm
Session repeats

This class series runs over 5 consecutive sessions, at the same time every week.

More about this class

This teacher has 55 reviews for their other experiences - which you can see here.

Your teacher

Anu Indapurkar
Anu Indapurkar

5.0 (55)
female Women-owned

Growing up in India, I initially had reservations about cooking, viewing it as tied to traditional gender roles. However, surrounded by the rich flavours and vibrant colours of Indian cuisine, I developed a love for cooking and sharing meals, inspired by my Mum's recipes and her emphasis on incorporating more vegetables into traditional recipes, instilling in me a deep appreciation for wholesome, nutritious food.
While my roots lie in traditional Indian cooking, my culinary journey expanded when I relocated to Australia 15 years ago. Exposed to a melting pot of cuisines, I found inspiration in blending traditional recipes with modern influences. Whether it's crafting comforting one-pot wonders like dal soup or experimenting with innovative twists on classic dishes like air-fried pakoras, and puff pastry samosa, cooking became my creative outlet and a way to express my rebellious spirit.
My approach to cooking values simplicity, practicality, and creativity, prioritising the use of fresh, seasonal produce while also embracing the convenience of store-bought ingredients to sustain a demanding lifestyle. I strive to strike a balance, ensuring that my dishes are not only delicious and healthy but also simple to put together.
I am here not just to share the recipes; but equally want to help foster a community of passionate, intuitive cooks, infusing spices in their day to day and promoting mindful eating practices.
Beyond the kitchen, I lead an active lifestyle, work full time and find myself to be very fortunate to be able to live in one of the most beautiful cities in the world. Having met my husband in Sydney, we bonded over our love for food, wine, running, cycling, camping, traveling and reading. With the support of my Australian family and friends, many of whom have been my enthusiastic guinea pigs turned cheerleaders, I'm excited to share my passion for Indian plant based cuisine with the world.

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V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production sydney Sydney NSW AU sydney