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Basic Curry

Annette Ford
This basic curry recipe is quick, tasty and makes good use of left-over roast meat, vegetables you have in the fridge and some basic staples like tomato paste and yogurt. I love the flexibility of it. If you are of an experimental nature, you may like play around with some the spices to make it your own.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4 people

Ingredients
  

Spice base

  • 8 cardamom pods
  • 8 whole cloves
  • 1/2 stick cinnamon
  • 2 tspns coriander seeds
  • 2 tspns cumin seeds

Asian base

  • 1 tbsp ghee (or preferred cooking oil – see the "Smoke Point of Fats" chart linked in the notes below for options)
  • 2 garlic cloves
  • 1 tbsp grated ginger
  • 1 onion finely sliced
  • 1 red chili (depends on how hot you like your curries)

Meat

  • Left overroast (lamb, chicken or beef)

Vegetables (can use any in season root vegetable total weight 1.2kg)

  • 300 g sweet potato
  • 300 g pumpkin
  • 300 g carrots
  • 300 g celeriac
  • 1/2 cup peas fresh or frozen

Sauce

  • 2 tbsp tomato paste
  • 1 1/2 cups bone broth/stock (can use water)
  • 2 tbsp yogurt (coconut, sheep or cow)

Instructions
 

  • Heat a heavy based pan to a moderate temperature.
  • Add the cardamom pods, cloves and cinnamon, gently stirring with a wooden spoon until you can smell the aroma being released.
  • Add the coriander seeds, and continue to cook for 30 seconds, then add the cumin seeds and remove from heat.
  • Stir for another minute in the hot pan, then place into a mortar. Grind well with the pestle (the pod covers will not break down completely). Set aside.
  • Warm a heavy based pan, and add the ghee.
  • When the ghee has melted, add the onion and cook until transparent. Add garlic, ginger and chilly, and cook for 30 seconds.
  • Add the ground spices and the tomato paste, cooking to release the natural sugars.
  • Add the cooked meat, chopped vegetables and broth. Simmer gently for 30 minutes.
  • Remove from the heat and stir in the yogurt.
  • Serve with rice or cauliflower rice and freshly chopped coriander leaves.

Notes

  • See the "Smoke Point of Fats" chart here.
  • If time is an issue, skip roasting the spices and use a curry paste you have made previously or an off-the-shelf version with ingredients you trust.