Weeknight Curry

Curry is one of those dishes that seems intimidating but it’s actually really easy to make! I love curry because it’s full of anti inflammatory ingredients like turmeric and ginger. Curry can also be made with different veggies like sweet potatoes, regular potatoes, cauliflower, carrots, broccoli, etc. You can also serve it with rice, naan, and even add in protein like chicken or lamb.

Before making this recipe I highly recommend reading through the ingredients and steps. And one major tip: prep all your ingredients before hand, such as chopping your veggies, and preparing your garlic and ginger. This will help save time!

This recipe is the perfect hearty + healthy weeknight meal, especially in the fall and winter months! It’s also gluten-free and dairy-free! (unless you serve it with naan)

This recipe also makes a lot of curry, but we’re big eaters, so I say 2-4 servings because everyone’s portion preference is different! And although curry isn’t the most beautiful looking dish, it sure tastes amazing, so don’t judge a book by it’s cover!

Okay, let’s get cooking!!

Weeknight Curry (yields 2-4 servings)

Ingredients:

• ½ cup cashews (soaked for at least 4 hours in water, soaking overnight is best though!)

• 1 28 oz. can whole peeled tomatoes (I use Muir Glen)

• 1 yellow onion, diced

• 1 bunch of cilantro (dice the stems to sauté with the onions!)

• 2-inch knob of ginger

• 1 head of garlic

• 1 tsp. turmeric

• 1 tsp. cumin

• 1 tsp. chili powder

• 1 tsp. coriander powder

• ½ tsp. curry powder

• ½ tsp. cayenne powder (omit if you don’t want it spicy)

• 1 small bay leaf

• 1 tsp. garam masala powder

• 1 tsp. ground fenugreek powder

• 1 can of coconut milk (full fat will make it creamy & delish!)

• your fave veggies! (I used broccoli & cauliflower florets, sliced carrots, and diced sweet potatoes)

• white rice or naan to serve

Instructions:

1. soak cashews in water for at least 4 hours (preferably overnight)

2. preheat oven to 400°f. prep your veggies of choice and roast for ~25-30 minutes (longer if you are using potatoes). *make sure to continue checking on veggies while you’re making the curry!

3. remove skin on ginger. using a microplane, grind your knob of ginger and garlic cloves until you have about 1 tbsp. each of ginger and garlic paste

4. in a large pot, heat 2 tbsp. of oil (ghee is traditional!) over medium-high heat. once the oil is hot, add in diced onion and cilantro stems, season with 1 tsp. of salt, and sauté until translucent

5. after the onions are cooked, add in your ginger and garlic paste and all of your dried spices EXCEPT for the garam masala and fenugreek (these get bitter if overcooked). sauté for 1 minute until fragrant

6. add in the whole can of tomatoes (including the juice) along with the soaked cashews, garam masala powder, and fenugreek powder. season with tsp. salt. cover and boil the curry over medium-high heat for 15 minutes. if your curry is too dry to boil, you can add in a little water

7. transfer curry to a blender and blend until smooth. return curry back to pot and simmer with the lid ajar for an additional 15 minutes or until reduced has a dark orange color

8. remove curry from heat and stir in ½ cup of coconut milk. add in your roasted veggies and combine

9. serve with rice or naan bread, garnish with cilantro, & enjoy!

notes:

• when roasting the veggies, I like to start with just the sweet potatoes for about ten minutes, then add in broccoli and other veggies (potatoes generally take longer)

• feels free to add in chicken or lamb to up the protein in this dish

I want to see YOUR take on this simple weeknight dish!! make sure to tag @finewithfood when making any of my recipes!!