Garam Masala Curry

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Serves: 4
Preparation: 20 minutes
Cooking Time: 30-40 minutes



Ingredients

  • 2 tbsp vegetable or olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 2.5cm piece fresh root ginger, grated
  • 1-2 green chillies, deseeded and finely chopped
  • 1 red pepper, deseeded and cut into small pieces
  • 1. tbsp garam masala
  • 1 tbsp medium curry powder
  • Good squirt (about 1 heaped tbsp) tomato purée
  • 400ml tin light coconut milk 200ml vegetable stock
  • 2 tsp demerara sugar
  • About 500g leftover roast chicken or lamb or beef, cut into chunks
  • Leftover roasted veg (eg 4 roast potatoes), cut into chunks
  • Handful of sultanas
  • Handful of fresh chopped coriander (optional)To serve: Basmati rice

Method

  1. Heat the oil and fry the onion, garlic, ginger, chilli and pepper until just soft. Add the garam masala and curry powder and cook, stirring, for a few minutes. Add the tomato purée, coconut milk, stock and sugar and simmer gently for 15-20 minutes to reduce it slightly.
  2. Add your leftover cooked meat and vegetables and the sultanas. Simmer for 15-20 minutes, stirring every now and then. Tasting the sauce every so often gives you an idea of whether it is going to be a hot one!
  3. Scatter with coriander, if using, and serve with basmati rice. Poppadoms, naan bread and mango chutney are good accompaniments, too.


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