Curry Sauce

Think Indian-inspired comfort food meets aromatic wonderland. This recipe dishes up incredible flavour and will tantalize your senses. I’ve experimented with a variety of curry sauces and this is one of our family favourites. Less is also more with this recipe. No black mustard/cumin seeds, no garam masala and no serrano chilies are required for this ready-in-under-an-hour dahl. With just a few pantry staples and a can of coconut milk you can make this recipe your own.

This recipe for chapatis (more commonly known as roti) is unbelievably simple to make and requires just 40-60 minutes for proofing. Each disk of dough is cooked over dry heat until golden. Deliciously simple.

If creamy and fragrant Indian-inspired dishes are in your wheelhouse you may want also to try:

Enjoy~

Ingredients

1 red onion, finely chopepd
2 garlic cloves, minced
Ginger root (1-inch), minced
2 tsp curry powder
1 tsp coriander seeds
1 tsp Himalayan pink salt
Olive oil

Bell pepper, finely chopped
Fresh cilantro, finely chopped (optional)
2 tsp curry powder
1 tsp turmeric powder
Olive oil
Himalayan pink salt

1 can coconut milk
Chickpeas/lentils (optional)

Method

 

Prep It

1/Cook chickpeas/lentils as directed (optional). See Recipe Notes.
2/Add a few glugs of olive oil to a pot on medium-low heat. Sauté chopped onion, minced garlic and minced ginger until fragrant. Fold in curry powder, coriander seeds and salt and mix until well combined.
3/Add chopped bell pepper and cilantro (optional) to the pot. Sauté until tender. Fold in curry powder, turmeric powder and pinch of salt. You curry base is ready.

Make It
1/Adjust temperature to medium-high heat.  Add coconut milk to the pot. Cook for 8-10 minutes until mixture comes to a gentle boil.
Tip: For a heartier currey I recommend adding 2-4 cups cooked chickpeas or red lentils along with the coconut milk.
2/Reduce temperature to low-medium heat. Simmer for 5 mins. Taste and adjust seasoning as desired.

Serve It
Serve over prepared basmati or jasmine rice. Golden chapatis (Indian-style flatbread) are an excellend dipping bread (see Recipe Notes).

Recipe Notes

(1)General guidelines for cooking legumes:
Lentils |1 cup dry lentils = 3 cups cooked
Chick peas, great northern beans, and lima beans 1 cup dry beans = 3 cups cooked

This handy link gives an overview of conversions.

(2)Chapatis/Indian-style Flatbread Recipe

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 4 Tbsp olive oil
  • 1.5 cups water (room temperature)

Method:
1/In a large prep bowl sift together the flour and salt. Fold in the olive oil with a mixing spoon.
2/Add the water. Using a spoon, combine until a rough, sticky dough forms.
3/On a flour-covered surface knead the dough for a few minutes until well combined.
4/Transfer dough to a lightly oiled bowl (I use coconut oil spray). Cover dough with a slightly damp, warm tea towel; let stand for 30-60 minutes to proof.
5/Divide the dough into 8-10 balls; use a rolling pin to flatten each ball into a 6inch disk.
6/Cook each disk in a dry pan over medium heat (Tip: Both sides should be golden brown for best results)

 

 

 

 

 

 

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