Recipes, Salty

Easy Curry

I grew up thinking that Curry is necessarily a spicy dish. I therefore never tried to eat or make it. Little did I know Curry is a whole world of colors, methods, hot-levels, and the range of possibilities is endless !

I finally tried making my own curry. This is a super easy recipe, but that could take up to an hour to prepare. 

It is NOT hot in any way, but feel free to add hot pepper powder/any other spice you’re a fond of. Make sure to do this in steps though. 

Let me know if you try it, tweak it, hate it or love it in the comments below!


20200530_143257

Ingredients (6 Servings):

  • 2 cups cauliflower florets
  • 1 cup diagonally sliced carrots (3 small or 2 medium sized carrots). 
  • 3 medium sized potatoes
  • 3/4 cup red lentils 
  • 1 big onion, sliced in half moons
  • 3 to 4 garlic cloves
  • 2 tbsps scoops vegetable butter OR 3 tbsps Vegetable Oil
  • 1 can full fat Coconut milk 
  • 2-4 tbsps yellow curry powder 
  • cubes of vegetable stock melted in 2 cups of water 
  • 1.5 tbsps maple syrup OR 1 tbsp  Sugar 
  • 1-3 tsps salt 

Optional:

  • Decrease the ratio of lentils to 1/2 cup and of carrots to 3/4 cup, and add 1.5 cups of sliced  button mushroom 
  • Option to [according to taste] add 1/4 tsp of paprika and 1/2 tsp of 7 spices
  • Add hot pepper/spicy curry 
  • Option to add roasted peanuts (roast some raw peanuts on a pan, then add to pot w few minutes before serving). 


Preparation: 

  1. Start by frying  the diced garlic cloves in the vegetable butter on low heat
  2. After 1-2 minutes, add onion slices, add vegetable oil if needed 
  3. Soak the lentils in some water on the side for 5-7 min. and rinse 
  4. 4-5 mins after having added the onions, add 2 tbsps of curry powder and stir a little 
  5. Add the lentils, stir, then all vegetables
  6. Add vegetable stock water + extra water to cover the vegetables 
  7. Bring to a boil, then cover and let simmer
  8. Once potatoes start to soften, add coconut milk
    Option to add 1/4 tsp of paprika, and 1/2 tsp 7 spices 
  9. Add first tsp of salt 
  10. Bring back to a boil, and cover to let it simmer
  11. Every 5-10 min., check if potatoes and carrots are cooked. This should take around 15-20 min. 
  12. Add maple syrup/sugar 
  13. Once veggies are cooked, lower heat, open lid, and taste the sauce. If it contains too much water and not enough of taste, add some curry powder, salt, and let it boil without a lid. 
    Keep doing this until you get the amount of sauce/taste you desire.
    You might want to add some coconut milk, according to taste. 

Tip: if you feel like the vegetables are overcooking and becoming too soft/crumbling, strain them in a bowl, put the sauce back on high heat and let the water evaporate as much as you want it to. 

 


👩‍🍳Serving 👩‍🍳

Once you get that on-point curry flavor, serve warm with jasmine, brown, white, or sticky rice on the side!

You can also have it with Naan bread/Pita bread/whatever bread you like. 


🐄🐔No animal was hurt preparing this dish, stay safe, stay home, and let’s survive this one recipe at a time!

20200530_134051

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s