Curry is my go-to winter comfort food. It not only warms you up but is full of good-for-you spices that boost circulation and act as powerful antioxidants. The smell of a homemade curry simmering on the stove will make you swoon.
This recipe can be used as a base and paired with any protein - chicken, meat, fish, tofu, seafood, etc. It’s up to you whether to grill the version of your choice and serve it on top, or simmer it slowly in the curry itself. The sauce is ready in 15 minutes, but if you have time to stew it a little longer, it’s worth the wait.
1 teaspoon fresh ginger, finely diced or grated
2 garlic cloves, minced
1-2 small red chillies, seeded (more or less depending on how spicy you like it)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
2 - 4 teaspoons chana masala paste, depending on how savoury you like it (available in most grocery stores)
1 large fresh tomato, diced
1 white onion, diced
1-2 tablespoons sunflower oil
1/2 - 1 can coconut milk (depending on how creamy you like it)
juice of 1 lemon
1/4 cup fresh coriander, chopped, plus extra for finishing
1 lime, quartered, for garnish
basmati rice, steamed, or naan bread, warmed (available in most grocery stores)
In a medium size pan, warm the sunflower oil, then sauté the garlic, ginger, onions, and chillies on medium high heat.
When onions are softened, add the tomatoes and cook for 1-2 minutes.
Add the remaining spices: coriander, cumin, turmeric, paprika, and chana masala paste. Stir well and add the juice of one lemon.
Add the coconut milk and stir all ingredients well. At this point, you can serve with the garnish, or add 1/2 cup of water and let it stew on low heat for half an hour (if you cook your protein in the curry itself, this would be the time to add this as well). If you have the time, this will give it a richer flavour.
Just before eating, mix in most of the fresh coriander, reserving some fresh leaves for garnish. Serve with basmati rice or fresh naan bread and fresh lime quarters on the side. It's a feast for the eyes as well as the palate, and will warm you from the inside out!