Not So Basic Curry
My bf and I both LOVE food. We sometimes have a hard time choosing which restaurant to eat at, but one thing we can always agree on is what to cook for dinner. When we were in college, he took me to this little Indian dive restaurant that was actually on Diners, Drive-Ins, and Dives (S/O to Curry Corner in Tempe…iykyk) and introduced me to Indian food. I love how their dishes are packed with powerful spices like turmeric, ginger, and cinnamon. Indian food just really warms your soul, ya know?
Ed and I both decided we needed a little curry in our lives but wanted to take it to the next level by using lamb as our protein and giving it a tropical punch with some pineapple (I know…it sounds weird, but trust me it works). I was going to title this recipe “Lamb Curry” but then realized that curry is extremely versatile! You could make it with chicken, lamb, shrimp, a flaky white wish, or make it vegan and serve it with tons of vegetables! You can also serve it over rice, with naan, etc.
So behold, a basic curry recipe for you to keep on-hand when you’re in the mood for a warm dish that you can make however you like! ALSO this recipe will make a TONNN of curry! You can store the leftovers in the fridge or even freeze it!
Not So Basic Curry Recipe (makes enough sauce for ~3 lbs meat/seafood)
Ingredients:
2 tsp. ground cinnamon
2 tsp. ground coriander
2 tsp. ground cumin
2 tbsp. fresh ginger, peeled & grated (~2-inch piece)
2 tbsp. fresh turmeric, peeled & grated (you can also sub 2 tsp. ground turmeric)
2 onions, quartered
4 cloves of garlic, minced
3 red fresno chilies, de-seeded and chopped (leave the seeds if you like it spicy)
1 28 oz. can san marzano tomatoes (with the juice)
salt & pepper to taste
½ can of coconut milk
Instructions:
prep ingredients. add all the ingredients to the crockpot except for the coconut milk. cook on low for at least 6 hours
before serving, add coconut milk then transfer the curry to a blender and blend to combine (you’ll have to do this in batches)
serve over white rice or naan and protein of choice!
notes:
remember this is just the basic curry sauce! so if you’re adding meat to it like leg of lamb or chicken I recommend adding it in with the curry and slow cooking the meat all day so it gets tender! if you’re using seafood, I recommend cooking that separately (and make sure to remove the meat before blending the curry, you don’t want to blend the meat lol)
to kick up the flavor a notch I personally love garnishing with fresh mint or fresh cilantro when serving!
if you don’t have a blender, you could also use an immersion blender, and if you don’t have either then make sure to FINELY chop all the ingredients before adding to crockpot!
a lil tip for peeling fresh ginger: you can use a potato peeler or the edge of a spoon to remove the skin!
make sure to tag @finewithfood when making any of my recipes!!
