Curry A Recipe

Curry A - Directions

1. 1

   Prep

   Prepare all vegetables and protein: dice onion (about 1 cup), mince garlic, grate ginger, peel and cube potatoes, slice carrot, chop bell pepper, cut chicken or tofu into bite-sized pieces. Measure spices and open canned tomatoes and coconut milk.

2. 2

   Sear protein

   Heat 1 tablespoon of oil in a large heavy skillet or Dutch oven over medium-high heat. When hot, add the chicken or tofu in a single layer. Cook chicken 3–4 minutes per side until lightly browned (internal temp 165°F/74°C) or tofu 3–4 minutes until golden. Remove protein to a plate and set aside.

3. 3

   Sauté aromatics

   Reduce heat to medium and add remaining 2 tablespoons oil to the same pot. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, 5–7 minutes. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

4. 4

   Bloom spices

   Add ground cumin, ground coriander, turmeric, paprika, cayenne, and black pepper to the aromatics. Stir constantly for 30–60 seconds to bloom the spices and avoid burning.

5. 5

   Add tomato base

   Stir in the tomato paste and cook 1 minute to remove raw tomato flavor. Add the diced tomatoes (with their juices) and stir to combine. Simmer for 4–5 minutes to reduce slightly.

6. 6

   Build the sauce

   Pour in the coconut milk and stock, stir well to combine. Bring mixture to a gentle simmer.

7. 7

   Cook vegetables

   Add the potatoes and carrots to the simmering sauce. Cover and cook 10 minutes, stirring occasionally. After 10 minutes add the bell pepper and continue to simmer, covered, until potatoes are tender when pierced with a fork, about another 8–10 minutes.

8. 8

   Return protein and finish cooking

   Return the seared chicken or tofu to the pot along with frozen peas and salt (adjust to taste). Simmer uncovered for 5–7 minutes, until chicken is cooked through (if using chicken) and sauce has thickened slightly. Taste and adjust seasoning.

9. 9

   Garnish and serve

   Remove from heat. Stir in chopped cilantro. Serve the curry hot with lime wedges alongside steamed rice or flatbread.