Like most families, we have a few favourite dinner recipes that run on repeat like old records in our home. Our spinach crepes are rotating at least a couple of times each month. So are variations of thisbeetroot salad, thesequinoa patties and thiscarrot and red lentil soup. They are simple comforting recipes that everyone in our family loves and most importantly; recipes that we almost always have the ingredients for at home. I guess we could call them our family’s recipe staples. Another dish that has made it into our recipe staple list during the last year is this no-recipe curry. Not only have we been cooking it in our own kitchen, but also in kitchens in Melbourne, Sydney and on the tiny stow top kitchen in our campervan on New Zealand. A rather well-travelled dish and for a good reason.It is very simple to adapt to whatever you have at hand and therefore easily prepared, always tasty and comforting like a big, warm hug.
We start out with a base of onion, garlic, ginger (heaps!) and turmeric, then add whatever vegetables we have within reach, fill up with coconut milk and add some tofu. And right when it’s done cooking, we always add fresh spinach that we quickly let wilt down without loosing its sturdiness. The result is a sweet and creamy dish with lots of vegetables and a punch of ginger and garlic. It’s a very likeable dish and easy to adapt to whatever flavors you prefer. Chili would be a good addition if you like it spicy and are not cooking for kids.We always make huge batches of this so we have lunch or dinner sorted for another day. It keeps well in the fridge and the flavours will develop even further.
We call it no-recipe curry because we improvise it slightly every time we make it. We are however giving you a specific recipe for it today. Our hope is that you will try it, tweak it and make it into your own recipe staple.We would also love to hear about which recipes you always return to? Any favourites that you want us to try?
Sweet Potato, Ginger, Spinach & Tofu Curry
Serves 6
As I have mentioned above, there are plenty of ways to tweak this recipe. Feel free to add mustard seeds, ground coriander, curry leaves or chili with the other spices if you have it on hand. Replace any of the vegetables with whatever is in season – pumpkin, zucchini, tomatoes or aubergine will all fit right in. A splash of yogurt is also nice on top if you are not vegan.
2 tbsp coconut oil or butter
1 yellow onion
3 cloves garlic
1 large chunk (at least 2 inches / 5 cm) fresh ginger root
2 tsp ground turmeric or fresh, grated
1/2 tsp ground cumin (optional)
1 tsp salt
1 large sweet potato (approx 500 g / 1 pound)
1 broccoli
1 cauliflower
2 cans (800 ml) coconut milk (or half water if you want it lighter)
7 oz / 200 g tofu, drained and cut into 1 inch / 2,5 cm cubes
2 large handfuls fresh spinach
1/2 lime, juice
Serve with
a large handful cashew nuts, pan roasted
2 cups cooked quinoa or rice
a sprinkle of nigella seeds (optional)
fresh coriander/cilantro(optional)
Add coconut oil to a large sauce pan on medium heat.Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft. Meanwhile, peel and cut the sweet potato in 1 inch / 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt. You can add a splash of water or more oil if the spices stick to the bottom of the pan. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu. Cook until the sweet potato cubes are soft and tender (about 15 minutes). Remove from the heat, add spinach and a squeeze of lime and stir around. Taste and add more salt and spices if needed.
Serve in bowls with cooked quinoa, cashew nuts, nigella seeds and some fresh coriander.
FAQs
Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.
How do you take the spice out of curry? ›
Top five ways to make a curry or chilli less spicy
- More vegetables. ...
- Coconut milk or cream. ...
- Lemon, lime or vinegar. ...
- Yogurt or soured cream. ...
- Sugar or ketchup.
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
How do you give curry depth? ›
You can give a curry depth by adding umami goodness. Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice.
What is the 7 curry? ›
A famed tradition Indo-Guyana is 7 curry. It is generally served in a water-lily leaf, and is rice with seven different curries, which are traditionally pumpkin, bagee (spinach), catahar, potato/ channa (chick peas), balange (eggplant), edoe, and dahl. A a twist we included chicken as one of the options of curry.
What are the 5 spices in a curry? ›
The Essential Five Spices are:
- Cumin seeds.
- Coriander seeds.
- Black mustard seeds.
- Cayenne pepper.
- Turmeric.
Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better! The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.
Can you put milk in a curry? ›
On Indian-style curries and chillies, a spoonful of yoghurt or soured cream works wonderfully, but if you've gone crazy with the heat, you can also add milk to the curry or chilli base. Once you've added the base, gently simmer it, but don't boil it, or it will split.
Does coconut milk cool down a curry? ›
Add coconut milk
Even though coconut milk doesn't contain the same casein protein that magical ingredient in dairy that helps cool down spicy food it does contain plenty of fat, which helps to calm the heat in a dish and cool it down.
Why is my curry not tasty? ›
It's essential to cook the spices just until they release their aroma and are lightly toasted. Old or Stale Spices: Spices lose their flavor over time, and if you're using old or stale spices, they may contribute a bitter taste to your masala. Make sure your spices are fresh and have not exceeded their shelf life.
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
What spices make curry sweeter? ›
So I will put oil and then mix in my spices, In curry I think the strongest taste of "sweet" comes from star anise punched up with ginger. So make sure you get that in good quality. Onions - if you use ones, use white sweet/sugar ones.
What thickens curry? ›
Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.
How do you make Thai green curry less spicy? ›
Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat. Acidic ingredients like lemon juice, lime juice, or vinegar can cut through the spiciness.
How do you dissolve onions in curry? ›
Onions don't dissolve in curry
- dry spices in hot oil.
- add chopped onions.
- sauté for about 8-10 min (have done for even 15 min)
- add ginger garlic paste in between.
- add masalas and cook for 4-5 min.
- add tomato purée and cook for about 10 min.
- add chicken or goat. ...
- add water and cook covered (or pressure cook)
In a large bowl, mix together the yogurt, ginger, garlic, Indian tandoori masala, tomato puree, salt, lemon juice and butter. Add the chicken and mix well. Cover and refrigerate for at least an hour.
How do restaurants make curry so creamy? ›
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
What gives curry its kick? ›
Hot Tip #4 (Spicy) Add a real kick to your curry by tempering mustard seeds, crushed red chillies, and curry leaves. Add this mixture to your dish at the very end to create a sizzle in your sauce. These spices are guaranteed to leave you feeling hot, hot, hot!
What makes Indian curry unique? ›
More specifically, many Indian recipes contain cayenne, the basis of curry powder that is in just about any Indian curry. And when a dish contains cayenne, the researchers found, it's unlikely to have other ingredients that share similar flavors.
