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.
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.
Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook over medium heat until onion has softened.
Stir in the curry paste.
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.
Add coconut flavoured evaporated milk and the frozen vegetables. Stir through and simmer for a further 5 minutes or until vegetables have heated through.
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.