To make Indian curry, follow these steps:
Ingredients:
2 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional, for heat)
1/2 teaspoon paprika
1/2 teaspoon garam masala
400g canned diced tomatoes
400ml coconut milk
450g protein of your choice (chicken, lamb, tofu, etc.), diced
Salt and pepper to taste
Fresh cilantro for garnish
Prepare Curry Base:
1. Heat vegetable oil in a large pan over medium heat.
2. Add chopped onion, garlic, and ginger. Cook until softened, about 5 minutes.
Add Spices:
Add ground cumin, ground coriander, turmeric, cayenne pepper, paprika, and garam masala to the pan. Stir to combine and cook for another minute to toast the spices.
Add Tomatoes and Coconut Milk:
Add canned diced tomatoes (with their juices) and coconut milk to the pan. Stir to combine.
Cook Protein:
Add diced protein (chicken, lamb, tofu, etc.) to the pan. Stir to coat with the curry sauce.
Simmer:
Reduce heat to low and simmer, uncovered, for 20-30 minutes, or until the protein is cooked through and the sauce has thickened.
Season:
Season with salt and pepper to taste.
Serve:
Garnish with fresh cilantro and serve hot with rice or naan bread.
