Easy Yummy Curry
It’s all about that sauce!
Now I’m not claiming this to be an authentic Indian recipe, but if you’re a curry lover this is a great and easy way to make it at home.
We Scots love a curry, it’s probably the nation’s favourite dish, and so you might say that this recipe is in the Scottish style. You don’t need a million spices and it’s quick to prepare. This is the one thing my whole family wolfs down and the kids even ate it as babies.
You can switch it up a bit to your own tastes or dietary requirements too. It’s all about the sauce….
What you’ll need:
(Serves 4 or freeze in batches)
1 large or 2 small onions, chopped
2 large cloves of garlic, chopped
1 cup chopped tomatoes
1 heaped tablespoon Patak’s Madras curry paste*
1 teaspoon tomato purée
Half a stock cube (chicken or vegetable)
1 cup boiling water
1 small can coconut milk
1 heaped tablespoon mango chutney
1 teaspoon powdered turmeric
1 teaspoon sugar (optional)
Oil or knob of butter for frying
Protein or veggies (cubed chicken, chickpeas, cauliflower are all delicious but try out some combinations for yourself!)
Method:
Melt the butter in the pan and fry the onions and garlic at a low to medium heat until light golden. Add half the tomatoes and stir to cook through for a couple of minutes.
Put the tomato and onion mixture plus the rest of the tomatoes in a blender and purée until smooth.
Put the curry paste in the pan and heat it through for a couple of minutes. Add the tomato paste then stir in the puréed tomato and onion mixture.
Dissolve the stock cube in the water and slowly add it to the pan, stirring to combine it nicely. Then add the coconut milk, turmeric, mango chutney and sugar if using (I have a sweet tooth!), stirring each ingredient in as you go.
Simmer the sauce for 10 minutes until it thickens. If you want a thicker sauce you can slake a teaspoon of corn starch with a little water and stir it in to the sauce. Then add your protein and/or veggies.
Serve with rice, naan bread or roti. Told you it was easy!
*Patak’s is my favourite but you can use any good quality curry paste. Chose the heat level to suit yourself. I like Madras because it’s not too mild, not too spicy.
What’s your favorite easy curry recipe? Comment below!
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