Basic curry

Basic curryThis curry recipe provides a perfect base for many more of curry varieties. Using coconut flavoured evaporated milk instead of coconut milk makes this curry a healthy alternative to traditional creamy curries.

This recipe freezes well so make an extra batch to save for a night off cooking.

Ingredients chicken curry

1 tablespoon olive oil
2 cloves garlic, crushed
1 small piece ginger (2cm cubed), peeled and chopped or minced
1 large onion, chopped
2-3 teaspoons curry paste
2 potatoes, peeled and diced
½ butternut pumpkin, peeled and diced
¼ cup red lentils
425g can diced tomatoes
375ml can coconut flavoured evaporated milk
1 cup mixed frozen vegetables

You can make your own coconut flavoured evaporated milk by adding 1 teaspoon coconut essence to 1 can of reduced fat evaporated milk.


Step 1
Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook over medium heat until onion has softened.

Step 2
Stir in the curry paste.

Step 3
Add potato, pumpkin, tomatoes and lentils. Stir through and bring to the boil. Cover and allow to simmer for 20 minutes or until the vegetables are tender.

Step 4
Add coconut flavoured evaporated milk and the frozen vegetables. Stir through and simmer for a further 5 minutes or until vegetables have heated through.

Step 5
Serve with Basmati rice and natural yogurt.

Refer to the Project Dinnertime fact sheet “Foundations of a great dinner” for ideas on how you can turn this foundation recipe into a range of curries in a hurry.

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