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Fancy Something Spicy for the weekend? …

Here is a recipe for a delicious and speedy curry which is actually pretty healthy but impressive enough to serve to your friends and family and get a major amount of praise lavished on you – yay!! It’s also something that can be thrown together relatively easily so, for anyone who finds the notion of cooking a curry too daunting, this is the recipe for you! Trust us — it easy, yummy and very versatile as, once you’re used to the recipe, you can change the balance of flavours to meet your own taste preferences. It’s important to note that “curry” is pretty much used as a generic term to describe sooooo many different types of dishes — this is just a version of one type that we cook often because it is so simple.

In the UK (where Priya is based), many curry houses have a reputation for making curries which are super calorific, scarily luminous, greasy, heavy and often with enough chilli to cause your mouth to salivate for hours afterwards in a desperate attempt to put the fire out — all served with copious amounts of naughty, white carbs. Many people who decide to attempt a healthier version at home, end up being put off by all the spices and either give up entirely or resort to a pre-made curry sauce in a jar. Well, it’s time to put on your apron, back away from the ready made curry paste and give this one a go. We promise you — this recipe is a keeper!

We tend to make this one with prawns but we have given you lots of suggestions for alternatives – including a vegan option. So this really is something that can work for everyone. The best bit is that, once you have everything chopped/ready to go – the whole thing won’t take more than 20 minutes to get onto a plate. Perfect for greedy people who need their curry in a hurry!

What you need (for 2 greedy people)

  •  Up to 1 tablespoon of Ghee or MCT Coconut Oil (for the vegan option)
  • 1 large Onion, finely chopped (or blended in a processor)
  • 2 large Garlic cloves, finely chopped (cheat –  use garlic puree or frozen garlic)
  • 1 teaspoon of finely grated fresh ginger (cheat – use frozen ginger, but we have yet to find a ginger paste/puree/pre-chopped product that is anywhere near as good as the fresh stuff.Powdered ginger definitely won’t work for this!)
  • 1-2 finely chopped red chillis (depending on how hot you like your curry — take out the seeds from the chillis to remove most of their kick!)
  • 2 medium sized, ripe Tomatoes chopped (cheat – good quality tinned tomatoes – use the tomato only  – not the juice from the tin.)
  • 2 tablespoons of tomato paste/puree
  • 1.5 teaspoons EACH of ground coriander, ground cumin, garam masala
  • A good pinch of Turmeric powder
  • 1 tin (400ml) of coconut milk
  • Raw King Prawns/Shrimp (as many as you can eat!) Alternative options are – scallops, crab/lobster/crayfish, mussels, any firm white fish, chicken, turkey or tofu.
  • Juice of 1/5-1 lime
  • 1 teaspoon of honey to sweeten (or vegan appropriate alternative)
  • Fresh coriander to garnish

How to make it:

Before you even get a pan on the stove, prep everything first because that way you can really speed through the cooking time. So, chop/blend your onions, chop the garlic and tomatoes and finely grate your ginger. Measure out your spices into a little bowl/dish. Basically, just get everything ready to go! If you are using raw prawns, please de-vein them — this involves removing the dark vein that runs down the middle of them — it’s a little fiddly but do it if you can. You don’t have to do it – but it is definitely recommended– because it is actually their intestinal tract that you are removing — and why would you want to eat that!? Gross!)

Heat your ghee/coconut oil in a saucepan and once it is melted add the chopped/blended onions and cook on a medium heat for anything between 5-10 minutes until the onions are caramelised (from their own, natural sugars) and have turned a deep, golden brown. If you have blended your onions, they will eventually turn golden – but because they are wetter, they will take a little longer to get there. Don’t rush this part as this really does give a natural sweetness and depth of flavour to the whole dish. Once the onions have browned, add the ginger, garlic, chilli and all the spices and cook for a couple of minutes — it is really important to cook the spices at this stage as otherwise they have a sort of “raw/powdery” taste to them which gives nowhere near the depth of flavour that you want and doesn’t actually taste nice either.

Once you have cooked out the spices, add the chopped tomatoes, tomato paste and coconut milk. Bring this mixture/sauce to just below a simmer, then reduce the heat so it is very low and cook the sauce for around 5-10 minutes. Add in your prawns/seafood/chicken/tofu and cook gently in the sauce for around 5 minutes until cooked through (if you’re using prawns, they’ll probably be done in less than 5 minutes.)

Taste the sauce and then season with a little good quality salt, half of the honey (or vegan alternative) and a squeeze of lime juice – taste again — if it’s not sweet enough, add the rest of the honey and also add more lime juice if you want to sharpen up the taste further. Then serve over freshly cooked basmati rice (brown basmati is really really delicious and won’t spike your blood sugar as much as white basmati or other white rice varieties.) Alternatively you could definitely enjoy this with quinoa too and paleo/primal eaters will be glad to hear this tastes great over cauliflower “rice”. Sprinkle with some fresh coriander leaves and you’re ready to spice up your weekend! Enjoy! This is one of our favourites.

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2 Comments Post a comment
  1. Yum – this seems like a perfect winter dish (it’s been an arctic tundra over here). Thanks for the great recipe!

    March 8, 2014
    • Oh dear! Then this should be a perfect dish for warming up with! do give it a try and thank you for taking the time to stop by and comment! have a lovely weekend!

      March 8, 2014

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