Basiccurry Recipes

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BASIC CURRY



Basic Curry image

This is a very simple curry. You can add any vegetable that you like. I found this recipe on the post punk kitchen and changed it a bit. You can add only half a lemon juice if you don't like a strong tart flavor. Throw in your favorite vegetable (eggplant, sweet potato, pepper, etc.)

Provided by Dina Cohen

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

500 g onions, chopped
4 garlic cloves, crushed
40 g fresh ginger, peeled and diced
300 g tofu, drained and cubed
2 tablespoons curry powder
1 large lemon
200 ml coconut milk
500 ml vegetable stock
1 vegetable bouillon cube

Steps:

  • Saute the onions for a few minutes until lightly browned.
  • Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
  • Add the lemon juice with the stock and coconut milk.
  • Add the tofu.
  • Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
  • Serve over basmati rice.

Nutrition Facts : Calories 224.4, Fat 14.3, SaturatedFat 10.2, Sodium 21.5, Carbohydrate 21, Fiber 4.2, Sugar 6.6, Protein 8.3

BASIC CURRY SAUCE



Basic Curry Sauce image

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.

Provided by Lom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 16

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Steps:

  • Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
  • Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
  • Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
  • Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  • Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
  • To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g

BASIC CURRY RECIPE



Basic Curry Recipe image

This easy curry recipe was shown to me by my uncle Ron.

Provided by tigmolly69

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Shallow fry onion, cardamom pods, cinnamon stick & cloves in sunflower oil until onion is translucent.
  • Mix all dried ingredients except sugar, salt & garam masala with a small amount of water (this prevents spices from burning).
  • Add spice mix to onions, reduce heat and cook of for approximately 5 minuets until oil separates from mixture, (add more water if required to prevent spices burning).
  • Add tomato paste, garlic, ginger,sugar & salt.
  • Add meat (browned off if preferred, but not necessary), add water/stock, cover and simmer for approximately 20 minuets.

BEGINNER'S CURRY



Beginner's Curry image

From the Chicago Tribune Magazine. The author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. It is a very mild curry, and my problem adult eater really enjoyed it. Tasty and colorful, it's fast andeasy to whip up.

Provided by duonyte

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, thinly sliced
1 garlic clove, chopped
1/2 teaspoon salt
2 teaspoons curry powder
1 cup unsweetened coconut milk
1 (14 1/2 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 lb chicken breast, boned, skinned and cut into 1-in . cubes
3 cups fresh Baby Spinach
2 cups hot cooked rice

Steps:

  • In a large skillet, heat vegetable oil over medium heat.
  • Add onion, garlic and salt; cook, stirring, until softened, 7 minutes.
  • Add curry powder and cook, stirring, 1 minute.
  • Stir in coconut milk, tomatoes, and tomato paste; cook, stirring occasionally, until thickened, 10 minutes.
  • Add chicken and simmer until cooked through, 6 minutes.
  • Turn off heat.
  • Add the spinach and stir until wilted, 1 minute.
  • Serve hot over rice.

Nutrition Facts : Calories 508.6, Fat 26.6, SaturatedFat 14.3, Cholesterol 72.6, Sodium 643.5, Carbohydrate 39.9, Fiber 3.1, Sugar 5.6, Protein 29.1

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

BASIC INDIAN CURRY WITH PANEER



Basic Indian Curry with Paneer image

A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.

Provided by MELLY28

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 16

¼ cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, minced, or to taste
¾ teaspoon red chile powder
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon garam masala
¾ teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
chopped fresh cilantro, for garnish

Steps:

  • Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
  • Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  • Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 33 g, Cholesterol 49.2 mg, Fat 28.1 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 10.5 g, Sodium 819.5 mg, Sugar 13.8 g

BASIC CURRY SAUCE



Basic curry sauce image

Make batches of this versatile curry sauce

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Yield Makes 1 litre

Number Of Ingredients 6

3 tbsp vegetable oil
500g onion , finely chopped
6 garlic cloves , peeled and chopped
large knob root ginger peeled and finely chopped
2 tbsp Madras curry paste
400g can chopped tomato

Steps:

  • Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
  • Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

SIMPLE BEEF CURRY



Simple Beef Curry image

I love curries, and the beef (instead of chicken/pork/lamb) is a nice change. Adjust the curry to your taste, I like mine pretty strong! You could use ground sirloin, too, and serve it over mashed potatoes...sounds weird but both of the end results are fabulous!

Provided by getoutofmygalley

Categories     Meat

Time 2h5m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb stewing beef, cubed
3 tablespoons canola oil
1/3 cup onion, chopped
3 garlic cloves, minced
1 -2 tablespoon curry powder (to taste)
2 teaspoons paprika
2 teaspoons chili powder
1/4 teaspoon salt
4 -6 cups water
2 tablespoons cilantro (optional)
2 tablespoons parsley (optional)

Steps:

  • Heat the oil over medium heat and saute the onion for about 3 minutes, or until translucent.
  • Add the garlic, curry, paprika, chili powder and salt. Cook, stirring constantly, for about 3 minutes.
  • Add the beef and stir.
  • Add 1/2 cup water and bring to a medium simmer. Cover, and cook for about five minutes.
  • Add enough water to cover the beef and cover once again.
  • Cook for 1-2 hours (adding water as needed), or until meat is tender and the sauce is thick.
  • Serve over rice and garnish with the parsley or the cilantro.

Nutrition Facts : Calories 517.6, Fat 32.3, SaturatedFat 6.2, Cholesterol 145.2, Sodium 535.7, Carbohydrate 8.8, Fiber 3.3, Sugar 1.7, Protein 51

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