Indian Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based protein, while chickpeas are budget-friendly.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and more flavorful.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Take a thick bottom nonstick pan and heat vegetable oil until small bubbles appear.

Add whole spices: cinnamon, cloves, and cardamom to the hot oil to infuse flavor.

Grate red onion and add it to the pan, stirring constantly to reduce moisture and caramelize the onions, which takes about 3 to 10 minutes depending on heat and quantity.

Once the onions are nicely browned, add a little water to prevent burning and ensure even cooking.

Add ginger paste and garlic paste to the pan and cook for a short time until homogeneous.

Add ground turmeric, ground coriander, ground cumin, and ground red chilies to the mixture and cook until fragrant.

Add pureed fresh tomatoes to the pan and cook for about 7-8 minutes until the oil starts to separate, indicating the tomatoes are done.

If desired, add water to achieve the desired consistency of the gravy, and cook for additional time if necessary.

Introduce chicken or vegetables to the curry and cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens