The Only Curry Recipe You Ll Ever Need
Transform your dinner table with "The Only Curry Recipe You’ll Ever Need," a bold and aromatic dish designed to satisfy any craving for comfort food with an exotic twist. This versatile, one-pot masterpiece combines a fragrant blend of warm spices like cumin, turmeric, and garam masala with a rich tomato-coconut milk base for a perfectly balanced flavor profile. The recipe is easily customizable, allowing you to use your favorite protein—whether it’s tender chicken, hearty chickpeas, or vibrant mixed vegetables—and comes together in just an hour, making it perfect for weeknight dinners or meal prep. Serve this creamy, flavor-packed curry with fluffy steamed rice or warm flatbreads, and don’t forget the optional garnishes of fresh cilantro and a squeeze of lime for a zesty finish. Packed with pantry-friendly ingredients and delivering restaurant-quality flavor, this is truly the ultimate curry recipe to add to your rotation.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 2 cups protein or vegetables of choice (e.g., chicken, tofu, chickpeas, or mixed vegetables)
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 fresh lime wedges (optional for serving)
Instructions
Heat the vegetable oil in a large pan or pot over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until it becomes golden and soft.
Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, cayenne pepper (if using), and garam masala to the pan. Stir well to toast the spices for about 1 minute.
Mix in the tomato paste and cook for another minute to deepen the flavor.
Add the canned diced tomatoes and stir well to combine. Simmer for 10 minutes to allow the mixture to thicken slightly.
Pour in the coconut milk and mix until the sauce is smooth and creamy.
Add your choice of protein or vegetables to the sauce. Stir to coat evenly, then cover and cook for 15-20 minutes, or until the protein is fully cooked or the vegetables are tender.
Season with salt to taste. Adjust other spices as desired.
Serve the curry hot, garnished with fresh cilantro and a squeeze of lime, alongside steamed rice or flatbread.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 39.2 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 352 mg | 27% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
