Here’s a versatile Creamy Curry recipe — rich, flavorful, and easy to customize with your choice of protein or vegetables 🍛🥥
Creamy Curry
Serves: 4
Time: ~30–35 minutes
Ingredients
- 2 tbsp vegetable oil or ghee
- 1 onion, finely chopped
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder (or your favorite curry paste)
- 1 tsp ground cumin (optional)
- 400 g (14 oz) protein: chicken, shrimp, tofu, or chickpeas
- 1 can (400 ml) coconut milk or ½ cup cream + ½ cup stock
- 1 cup vegetables: bell pepper, carrots, peas, cauliflower, etc.
- 1 tbsp tomato paste (optional, for richness)
- Salt & pepper, to taste
- Fresh cilantro or parsley, for garnish
- Optional: chili flakes or fresh chili for heat
- Cooked rice or naan, for serving
Instructions
- Sauté aromatics
Heat oil in a large skillet or pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and ginger, sauté 1–2 minutes until fragrant. - Add spices
Stir in curry powder and cumin. Cook 1–2 minutes to release aromas. - Add protein & vegetables
Add chicken, tofu, or other protein and cook until partially done. Stir in vegetables and tomato paste if using. - Add creamy base
Pour in coconut milk (or cream + stock). Bring to a gentle simmer and cook 10–15 minutes until protein is cooked through and vegetables are tender. - Season & serve
Taste and adjust salt, pepper, or spice. Garnish with fresh cilantro. Serve hot over rice or with naan.
Tips & Variations
- Vegetarian: Use chickpeas, tofu, lentils, or paneer.
- Spicy: Add chili flakes, chopped green chilies, or sriracha.
- Extra flavor: Add a squeeze of lime juice or a dash of fish sauce at the end.
- Thicker curry: Mash some vegetables or reduce the sauce slightly.
I can also give a one-pot slow-cooker creamy curry version or a quick 15-minute version for busy weeknights.
Do you want me to do that?
