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Curry Recipe

Name: Alice’s Kitchen - Temple Citys Curry Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbs vegetable oil; 1 cup yellow onion; 3 tsp garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 0.25 tsp chili powder (or cayenne); 2 tbs tomato paste; 400 ml canned crushed tomatoes; 400 ml coconut milk (full fat); 250 ml vegetable stock or water; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar or honey (optional, to balance acidity); 1 cup potato, peeled and cubed (1–1.5 cm); 0.5 cup carrot, sliced; 1 cup cauliflower florets; 1 cup chickpeas (canned, drained) or cooked chicken/tofu; 0.5 cup frozen peas; 2 tbs fresh cilantro, chopped; 1 tbs lemon or lime juice; 2 tbs optional: yogurt or cream for serving; 4 servings steamed basmati rice or naan

Inspired by Alice’s Kitchen - Temple City

Time45m

Serves4

Make Curry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Base

2 tbs Tuscany sunflower oil

1 cup yellow onion

3 tsp Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp turmeric

1 tsp Garam masala

1/4 tsp chili powder (or cayenne)

2 tbs tomato paste

1 2/3 cup (400 ml) canned crushed tomatoes

1 2/3 cup (400 ml) coconut milk (full fat)

1.06 cup (250 ml) vegetable stock or water

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp sugar or honey (optional, to balance acidity)

Vegetables & Protein

1 cup potato, peeled and cubed (1–1.5 cm)

1/2 cup carrot, sliced

1 cup Cauliflower florets

1 cup chickpeas (canned, drained) or cooked chicken/tofu

1/2 cup frozen peas

Finishes & Garnish

2 tbs Fresh cilantro, chopped

1 tbs lemon or lime juice

2 tbs optional: yogurt or cream for serving

To Serve

4 servings steamed basmati rice or naan

Method

Curry Base

Prepare aromatics

Heat a large heavy-bottomed pot or deep skillet over medium heat. Add the vegetable oil and let it warm 30 seconds. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add garlic and ginger

Add the minced garlic and grated ginger to the onions and cook for 30–45 seconds, stirring constantly, until fragrant.

Bloom the spices

Reduce heat to medium-low. Add ground cumin, ground coriander, turmeric, garam masala and chili powder. Stir continuously for 30–60 seconds to bloom the spices and release their oils — do not let them burn.

Tomato base

Stir in the tomato paste and cook 1–2 minutes to remove rawness. Add crushed tomatoes and stir to combine. Raise heat to bring the mixture to a gentle simmer.

Make sauce

Pour in the coconut milk and vegetable stock (or water). Stir thoroughly, scraping up any browned bits from the bottom. Add salt, black pepper and sugar or honey if using. Bring to a low simmer and adjust heat so the sauce bubbles gently.

Vegetables & Protein

Add hard vegetables

Add the cubed potatoes and sliced carrots to the simmering sauce. Partially cover and simmer 10–12 minutes, stirring occasionally, until the potatoes begin to soften.

Add remaining vegetables/protein

Add cauliflower florets and chickpeas (or your chosen protein). Stir to combine and continue simmering 8–10 minutes, until cauliflower is tender and potatoes are cooked through. If using raw chicken, add at the same time as the potatoes and simmer until cooked through (internal temp 74°C /165°F).

Finish with quick-cooking items

Stir in frozen peas and cook 2–3 minutes until heated through. Taste and adjust seasoning with more salt, pepper, or chili if desired.

Finishes & Garnish

Turn off the heat and stir in the lemon or lime juice and chopped cilantro. If you like a creamier finish, stir in yogurt or cream at this point. Let the curry rest 2–3 minutes so flavors meld.

Serve hot over steamed basmati rice or with naan, spooning extra sauce over. Garnish with additional cilantro and an optional dollop of yogurt.