It’s not surprising why curry is so popular. There are plenty of varieties, almost everybody can find at least one to their favour. Curry dishes are originated in India. The base of them are a mixture of spices and herbs including turmeric, coriander, cumin, and chili. And from there, you just need to let your imagination open and you can create many different delicious varieties.
I had a kick against making curry at home for a long time because I thought about it as a restaurant dish and I thought I can’t make it “authentic enough”. Wrong! There are no two curries that taste the same and that’s absolutely fine. My curry doesn’t have to taste like the one you can get in India and not even like the one you are buying from your local Indian take away.
This recipe was the first curry I have ever made in my life and it came out pretty good to be honest. I was quite proud of myself. 😊
I noted the ingredients list that serves 2 as my usual yield, but it might be worth making double portion even if you are cooking only for 2 people, so you can use the ingredients as a whole, not just halves.
Serves 2 people.
For the curry paste:
Half small brown onion
1 garlic clove
1 cm ginger
Half red chili
0.25 tsp turmeric
0.5 tsp coriander
0.5 tsp cumin
0.5 tsp garam masala
Half small butternut squash
Half can chickpea
Half can coconut milk
120 ml vegetable stock
150 g kale
Juice of half lime
80 g rice (I use basmati or jasmin rice for curry)
Peel the onion, ginger, and garlic, then chop the ingredients for the curry paste and process in a food processor until smooth.
Peel the butternut squash and cut into equal cubes. If one piece is bigger, the other is smaller, they won’t be cooked through the same way and some pieces can stay hard in the middle.
Drain the chickpea.
Prepare the vegetable stock.
Chop the kale into small pieces.
Cook the rice following the instructions on the package.
Heat some oil in a pot over medium heat. Add the paste and cook for one minute, stirring frequently, then add spices and cook for one more minute.
Add the squash, chickpeas, the stock, and the coconut milk and simmer on low heat for 25 minutes.
Add the kale and cook for a further 5-8 minutes.
Squeeze in the lime juice and serve with rice.