Tried and tested curry recipe?

Question

I have found a lot of curry recipes online but am looking for something that has being tried and tested. I want to make a basic bog-standard (vegetarian) curry sauce of medium strength. I have never made a curry before so ideally want a reasonably basic recipe.

If you know a vegetable pekora recipe too I would love to know that too.

Answer 1

VEGETABLE CURRY

Serves 2

INGREDIENTS

1 potato

¼ of a head of cauliflower florets

1 carrot

50g of French beans, runner beans or mange tout

2 cloves of garlic

2cm (1 inch) piece of fresh ginger

1 onion

2 tablespoons of sunflower oil

1 teaspoon of ground cumin

1 teaspoon of ground turmeric

¼ of a teaspoon of salt

200g (½ a 400g tin) of tinned plum tomatoes*

½ a teaspoon of chilli powder

125ml of water

METHOD

Peel and chop the potatoes into 1cm (½ inch) pieces. Wash the other vegetables. Break the cauliflower into 1cm (½ inch) pieces. Peel and chop the carrot into 1cm (½ inch) pieces. Chop the other vegetables into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Put the onions, garlic and ginger into the pan and fry for 3 minutes until it is golden. Stir frequently to stop it sticking. Add the carrot, cumin, potato, turmeric and salt. Fry for about 5 minutes until the spices have coated the vegetables thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Add the cauliflower, chilli powder, the green vegetables and the water and stir. Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook for another 15 to 20 minutes until the potatoes are cooked.

ADDITIONS & ALTERNATIVES

Use frozen cauliflower florets. Add a small courgette, chopped into 1cm (½ inch) pieces. In fact, this is a good recipe for using up any left-over vegetables.

The quantity of chilli powder above makes for a medium curry. For a mild one, decrease this to ¼ of a teaspoon. For a hot one, increase this to 1 teaspoon.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Answer 2

Personally I love to make up a bit of Daal. Yum yum lentils, bit of cumin, paprika, pepper, salt, lemon, chilli, anything else you want in there, very easy and tasty and healthy!

As for vege curry, depends on how many people for, but for two people, chop up very small two medium sized onions, reduce these in a small amount of water, add spices such as cummin, corriander, garlic, ginger, tumeric, add these to taste. Add your veges. Its very very easy really. Add cream if you like, sultanas, currants, coconut etc. Just experiment!

Answer 3

I never use recipes to cook curries. I just fry whatever veggies I have (always use onions and potatoes with anything else I have laying around) in a pan then mix in a tin of chopped tomatoes, a can of coconut milk and then let boil until the veggies are done. Then I add some chickpeas or beans and maybe some Cashew nuts followed by whatever spices I feel like (any or all of: curry powder, tumeric, cumin, paprika, cayenne pepper, mustard seeds) at whatever measurements I feel like. Lastly Just experiment a little to find what suits you best.

Answer 4

I made this recipe with chicken, but you could obviously just leave it out or sub tofu.

Brown one large onion and several cloves minced garlic in a few tablespoons vegetable oil.  Add 2 Tablespoons curry powder, 1 teaspoon powdered ginger, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne pepper into the mixture and allow to heat for a few minutes.  Add one can low-fat coconut milk, a one pound can diced tomatoes, and 14 ounces or so of vegetable broth.  Allow to simmer long enough to let the flavors mingle and serve over steamed brown rice.  Soooo yummy!

Answer 5

You can draw out the sauce contents from the recipe.

Coconut Korma Curry Recipe

Serves 2-3 with rice.

Cooking time: 30 minutes.

Ingredients:

1 tbsp. coconut oil

1 large onion, chopped

1 cup dry basmati rice

1 head broccoli florets, chopped into bite-sized pieces

3 stalks celery, chopped

½ red bell pepper, chopped

1/3 (12 ounce) package medium or medium-firm tofu, pressed and cubed

1 small handful halved cashews, about ¼ cup

Sauce Ingredients:

1 Tbsp. Thai green curry paste

1/3 cup prepared vegetarian Korma sauce

Salt and pepper, to taste

Juice from 1 wedge of fresh lemon, about 1 tsp. lemon juice, or to taste

Dried red pepper flakes, optional

Heat the coconut oil in a large skillet over medium. Chop the onion and add to the pan.

While the onion is cooking, put the rice on to cook according to package directions.

Chop the broccoli florets, celery and bed pepper; add to pan.

Cook the vegetables for about 15 minutes or until tender-crisp.

Add the vegetarian Korma sauce and stir gently to coat vegetables. Add the Thai green curry paste and stir gently.

Cube the tofu and gently add it to the pan, being careful not to break the cubes.

Add cashews; stir gently until tofu and cashews are coated with sauce and heated through. Do not over-cook or cashews will get soggy.

Taste and season with salt and pepper.

Remove from heat, drizzle with lemon juice and serve over hot Basmati rice.

Pakoras - Vegetable Pakora

Ingredients

2 cups of vegetables, cut into large pieces

(You can use green bell pepper, cauliflower, onions, etc)

1 cup besan(bengal gram flour)

1/4 cup water

2 tsp red chilli powder

1 tsp cumin seeds

A pinch of hing(asoefetida)

Salt to taste

Oil for deep frying





Method

Made a thick batter with the water, flour, red chilli

powder, cumin, hing and salt.

Coat each vegetable piece with this batter and deep fry.

Serve with tomato ketchup.