Quick and Easy Curry
We are a home of curry lovers, that’s for sure! Maybe I’ve just had too many amazing curries at the various Indian and Thai restaurants we’ve discovered, but to me, most store-bought, jarred curry sauces just don’t make the cut. But who has the time to make a homemade curry? Especially if you get a craving on a weeknight?
Well, this recipe solves your curry craving problems! Make this quick and easy curry recipe, and enjoy a fantastic curry at home. Save money by skipping the restaurant without sacrificing taste!
Trust me, making your own curry dish at home is nothing to be intimidated by, and you will be amazed at how easy it is to pull together. I think the key to an awesome homemade curry—and a huge reason why homemade curry is so much better than store-bought curry sauce—is that you can control the base flavor. Just use your favorite curry powder, and you are guaranteed a curry full of the flavor you love.
As I am sure you know, there are endless curry powder varieties and brands out there. I have tried countless ones over the years, and I definitely have a favorite! If you are searching for the perfect curry powder, or are open to trying a new one, I highly highly recommend Simply Organic Curry Powder. This is more of an Indian curry powder, and the blend of herbs is just perfect: smooth, slightly sweet, not too spicy, basically the taste of comfort in powdered form. To me, this is what curry powder should be. Give it a try and tell me what you think!
So make this delightful, delicious, and easy curry next time you’re in the mood for a comforting curry dish. You will not be disappointed!
Quick and Easy Curry
For the curry:
- 1 ½-2 cups almond milk or coconut milk, do 1 ½ cups if you prefer a thicker curry like me, or 2 cups if you like it runnier
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 ½ tsp sea salt
- ¼ tsp pepper
- 1 cup vegetable broth
- 1-2 tsp curry powder, I do 2 tsp, but depending on curry brand and your heat tolerance you can do less
- 1 Tbsp brown sugar
- 3-4 small potatoes, peeled and chopped into 1/3 inch pieces
- 1 cup frozen peas
- 2 cups fresh spinach or chopped kale
- 1-2 tsp fresh lime juice, or to taste
- Minced cilantro
- Greek yogurt
- Basmati rice
Cook the onion, garlic, and potatoes
- In a large skillet, (I prefer cast iron for this recipe), heat the oil over medium heat, and add the garlic and the onion. Cook over medium heat for 5 minutes.
- While the onion and garlic cook, peel and dice your potatoes. Then add them to the skillet, followed by the salt and the pepper. Mix so everything is evenly distributed, and cook over medium heat for 7 minutes. Stir occasionally. If the potatoes are sticking too much to the bottom of the pan, turn the heat down to medium low, and add a little more oil.
Add the liquids and seasonings
- Now add the vegetable broth and the milk, followed by the curry powder and the brown sugar. Stir until the curry powder and the brown sugar have dissolved and the broth and milk have incorporated. Bring to a boil over medium heat. Boil for 7 minutes, stirring occasionally.
- Reduce the heat to medium low. Keep on a high simmer for another 10 minutes, still stirring occasionally.
- Taste a potato. It should be cooked through. If it is not, simmer for a few minutes longer and taste again.
Bring it all together
- Now add the frozen peas and the chickpeas. Stir them in, and cook over medium low until the peas and the chickpeas are heated through, about 5 minutes.
- Turn off the heat, and add the spinach or the kale. Mix to incorporate. Once the greens have begun to wilt, add in the lime juice. Taste and adjust seasonings.
- Serve over Basmati rice, sprinkle cilantro over the top of the curry, and add a dollop of Greek yogurt if desired. Enjoy!
© Macarons and Mimi
Macarons and Mimi