Like most families, we have a few favourite dinner recipes that run on repeat like old records in our home. Our spinach crepes are rotating at least a couple of times each month. So are variations of thisbeetroot salad, thesequinoa patties and thiscarrot and red lentil soup. They are simple comforting recipes that everyone in our family loves and most importantly; recipes that we almost always have the ingredients for at home. I guess we could call them our family’s recipe staples. Another dish that has made it into our recipe staple list during the last year is this no-recipe curry. Not only have we been cooking it in our own kitchen, but also in kitchens in Melbourne, Sydney and on the tiny stow top kitchen in our campervan on New Zealand. A rather well-travelled dish and for a good reason.It is very simple to adapt to whatever you have at hand and therefore easily prepared, always tasty and comforting like a big, warm hug.
We start out with a base of onion, garlic, ginger (heaps!) and turmeric, then add whatever vegetables we have within reach, fill up with coconut milk and add some tofu. And right when it’s done cooking, we always add fresh spinach that we quickly let wilt down without loosing its sturdiness. The result is a sweet and creamy dish with lots of vegetables and a punch of ginger and garlic. It’s a very likeable dish and easy to adapt to whatever flavors you prefer. Chili would be a good addition if you like it spicy and are not cooking for kids.We always make huge batches of this so we have lunch or dinner sorted for another day. It keeps well in the fridge and the flavours will develop even further.
We call it no-recipe curry because we improvise it slightly every time we make it. We are however giving you a specific recipe for it today. Our hope is that you will try it, tweak it and make it into your own recipe staple.We would also love to hear about which recipes you always return to? Any favourites that you want us to try?
Sweet Potato, Ginger, Spinach & Tofu Curry
Serves 6
As I have mentioned above, there are plenty of ways to tweak this recipe. Feel free to add mustard seeds, ground coriander, curry leaves or chili with the other spices if you have it on hand. Replace any of the vegetables with whatever is in season – pumpkin, zucchini, tomatoes or aubergine will all fit right in. A splash of yogurt is also nice on top if you are not vegan.
2 tbsp coconut oil or butter
1 yellow onion
3 cloves garlic
1 large chunk (at least 2 inches / 5 cm) fresh ginger root
2 tsp ground turmeric or fresh, grated
1/2 tsp ground cumin (optional)
1 tsp salt
1 large sweet potato (approx 500 g / 1 pound)
1 broccoli
1 cauliflower
2 cans (800 ml) coconut milk (or half water if you want it lighter)
7 oz / 200 g tofu, drained and cut into 1 inch / 2,5 cm cubes
2 large handfuls fresh spinach
1/2 lime, juice
Serve with
a large handful cashew nuts, pan roasted
2 cups cooked quinoa or rice
a sprinkle of nigella seeds (optional)
fresh coriander/cilantro(optional)
Add coconut oil to a large sauce pan on medium heat.Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft. Meanwhile, peel and cut the sweet potato in 1 inch / 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt. You can add a splash of water or more oil if the spices stick to the bottom of the pan. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu. Cook until the sweet potato cubes are soft and tender (about 15 minutes). Remove from the heat, add spinach and a squeeze of lime and stir around. Taste and add more salt and spices if needed.
Serve in bowls with cooked quinoa, cashew nuts, nigella seeds and some fresh coriander.
FAQs
Acidic ingredients like lemon juice, lime juice, or vinegar can help cut through the heat and brighten the flavors of the curry. Squeeze in some citrus juice or add a splash of vinegar to balance the spice level. Starchy ingredients like cooked potatoes, rice, or bread can help absorb excess spice.
How to make curry richer? ›
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
How to thicken curry without cornstarch? ›
How to Thicken Curry
- Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
- Add ground nuts. ...
- Add lentils. ...
- Add peanut butter. ...
- Add a tomato product. ...
- Start with a roux. ...
- Use a slurry.
A healthy and natural way to thicken your curry sauce is by adding pureed vegetables. Boil and blend vegetables like potatoes, carrots, or butternut squash, then mix them into your sauce. Not only will they enhance the texture, but they'll also sneak in some extra nutrients.
Does coconut milk make curry less spicy? ›
Coconut milk or cream
Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.
How do you neutralize too much curry? ›
Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat.
How do you make curry less rich? ›
You can add cashew paste if you don't mind curry getting too rich. Heavy cream is another option. One of the best option can be add more vegetables/meat to your curry. This will for sure increase the quantity but will dilute the spice.
What is the secret ingredient in curry? ›
Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.
How do restaurants make curry so creamy? ›
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
Do you thicken curry with lid on or off? ›
To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.
A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids.
Will coconut milk thicken a curry? ›
Coconut Milk/ Cream
Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.
How to make curry taste like restaurant? ›
Simple suggestions for restaurant good quality curries:
- Fry your onions till they are golden brown.
- Fry your spices but don't burn them. ...
- Use good quality spices. ...
- Seasoning. ...
- Use fatty yoghurt (greek style works) in curries to make them richer. ...
- Patience. ...
- Use a neutral vegetable oil. ...
- Experiment.
Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.
Why does my curry go watery? ›
It depends on the type of curry you are making. Curry becomes runny if it has more water content, so cook it for few more minutes to let the water evaporate and curry turns thick(this also turns flavors stronger). Also make sure not to overcook the curry. If it is more runny usually I add 1 tablespoon of besan flour.
How do you reduce turmeric in curry? ›
Add coconut milk which will mellow the overpowering flavour. Acidic ingredients such as tamarind paste, lemon juice, or tomato sauce can be effective in balancing the taste. Prepare a mixture of curd, salt, red chilly powder, and water, and add it to the curry.
How to reduce sourness in curry? ›
Add Sugar
Sugar is one of the most effective ingredients when it comes to adjusting flavours in a dish. This is also true for reducing sourness from curries. Add half teaspoon of sugar to your curry and give it a nice mix. You can add more sugar if you feel the curry is still sour.
What is the best way to reduce the heat in a curry? ›
If your curry has a tomato base, adding extra tomatoes is a great way of cooling down a hot curry. The choice of using tinned tomatoes, passata, fresh tomatoes or even ketchup is up to you. Another way to reduce heat in curry is by using starch. Adding potatoes or sweet potatoes to a curry will absorb some of the heat.
