Quick Basic Homestyle Curry - fridge and freezer friendly

Quick Basic Homestyle Curry - fridge and freezer friendly

Recipe enough for 2 people

4 tablespoons ghee or oil of choice

1 onion, chopped

2 fresh garlic cloves, chopped or 1 teaspoon from a jar

5mm fresh ginger grated/chopped or 1 teaspoon from jar

3/4 teaspoon coriander powder (ground coriander)

a pinch of dried turmeric or half a teaspoon grated fresh turmeric

1/4 teaspoon cumin powder (ground cumin seeds)

1/4 teaspoon garam masala powder

1 teaspoon paprika powder

2 fresh tomatoes chopped or 410g tinned tomatoes

salt

200 ml coconut cream, full cream yogurt, cream or sour cream

Sautee onion until sweet, translucent and slightly  browned. Add chopped garlic and ginger and fry for another minute. Add all the dried spices and fry for another 30 seconds or until the spices start to stick to the bottom of the pan and you smell the sweet aroma of the spices developing. It is necessary to cook the spices so that the flavour improves. Add the fresh tomatoes and cook  for another 5-10 minutes. Even though I hardly ever need to add water when I make a cury, it all depends on what temperature you are cooking the curry at and if you keep a lid on or not. If the curry is starting to stick to the bottom from all the evaporation, add some stock or water. Add 200 ml of something creamy like coconut cream, full cream yogurt, cream or sour cream

(The sauce, cooked up to this point, can be kept in fridge or freezer till further use)

At this stage you can choose from either 450 g chicken or 300g lamb or 225 g fish or 225g mixed vegetables. For tougher meat cuts like stewing lamb (from forequarter of a lamb), cook the curry for an hour or until tender, but for the fish and vegetables, cook the curry for 15 minutes. 

Serve with fresh coriander, yogurt and banana slices dipped in coconut

 

 

 

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