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 13 oz can coconut milk, or 1 1/2 cups almond milk works too!
- 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, do less
- 1 Tbsp brown sugar
- 4-6 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 or lemon juice, or to taste
- Minced cilantro
- Greek yogurt
- Basmati rice
Cook the onion, garlic, and potatoes
- In a large skillet, heat the oil over medium heat, and add the garlic and the onion. Cook over medium low heat for 5 minutes.
- While the onion and garlic cook, peel and dice your potatoes. Add them to the skillet, followed by the salt and the pepper. Mix so everything is evenly distributed, and cook over medium heat for 3 minutes, stirring occasionally.
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.
- Once boiling, reduce the heat to low and cover, leaving the lid slightly adjar. Let the curry simmer on low heat for 15 minutes.
- Uncover, and taste a potato. It should be cooked through. If not, simmer uncovered for a few minutes longer, and taste again.
Bring it all together
- Now add the frozen peas, chickpeas, and spinach. Fold them in, and keep folding until the spinach begins to wilt and the peas are heated through, about 5 minutes.
- Stir in a little lemon or lime juice to taste, then serve the curry over Basmati rice. Sprinkle cilantro over the top of the curry, and add a dollop of Greek yogurt if desired. Enjoy!