Easy Curry Recipe | SweetSavour
If you love curry, but are too scared to try making it, this is the recipe for you. Typically, making authentic (or close to authentic) curry takes a minimum of 2 hours, and that is how I use to make curry, not anymore!
You will need:
- 3 T Curry Powder
- 1 T fresh Ginger (skinned and minced)
- 3 T fresh Cilantro (leaves plucked from stems and minced)
- Bell peppers 4-5 small or 1 large (chopped)
- 1 T minced Garlic (I buy it pre-minced)
- 1/2 an Onion chopped
- 1-2 T Honey (organic is best!)
- 1-2 cans of pure coconut milk (look for one that doesn’t have any other added ingredients)
- 3-4 tsp (or cubes) chicken bouillon
- 1 T Avocado Oil
- For a vegetarian version I used 1/2 cup red lentils and 3/4 cup split peas. *For all you pregnant moms out there, lentils (beans in general) are an amazing source of folic acid and omega 3’s, and are easier for your body to actually convert than typical folic acid in vitamins.
- Non-vegetarian you can add 1-2 cups chopped chicken breast and Yukon potatoes!
- (optional) brown or white Jasmine rice, (I got so full just on the curry so I didn’t feel the need to make rice on the side)
For the lentil and split pea version of this recipe, get a pot of water boiling on the stove and add all the lentils and peas. I also add 1-2 tsp chicken bouillon and a pinch of salt to flavor these bad boys! They take about 20 minutes.
*If you’re using chicken and potatoes, I would just cook your chicken in the pan the curry is going into, you’ll want to heat the pan and start that now. And you can either microwave the potatoes for a really quick option (typically drys them out), or chopped them up and get them baking in the oven at 400 degrees, takes about 20 minutes.
For the other ingredients going into flavoring the actual curry, you’ll want to prep everything first:
The cilantro leaves need to be removed from the stems and minced, get them as tiny as you can. The ginger does not taste good alone, and if you get too big of chunks in your curry it won’t be pleasant, so skin and mince as tiny as possible. Chop the onion, the bell peppers, and I use garlic that is pre-minced.
*If you’re cooking with chicken, hopefully it has been cooking while you were prepping and is ready to remove at this point. I use kitchen scissors and cut it up that way.
If using lentils and peas, check on them and as soon as they reach the softness you desire, drain them and set aside.
Add some oil in the pan, I used avocado oil, and get the onions and ginger cooking on a low-medium heat. When the onions are looking more clear than white (3-5 minutes), you can add the minced garlic. If at any point they start to burn or brown too much, lower your heat setting. Lastly add the bell peppers and cook until the peppers are at a consistency you desire. Now add it the coconut milk (start with 1 can), curry powder, 2 tsp chicken bouillon, honey, minced cilantro, and stir everything well. We want to allow the coconut milk to warm up and let the flavors mix together. I taste and add, taste and add, until I get what I want. For more sweet add honey, more salty add salt, if you don’t really get that curry taste add more curry powder, etc.. If you want more liquid in general in the pan, add coconut milk from your second can.
*The potatoes should be perfect by this point, you can remove them from the oven and add to the mixture.
Add your lentils and peas and cook until everything is hot.
Serve by itself or with cooked Jasmine rice!