Indian cuisine is characterized by flavorful spices, big bold flavors and of course curries! However, it can be daunting for beginners to make curries from scratch. They are thought of as long, tedious recipes that require a lot of time. These one-pot curry recipes are quick to prepare and packed with flavor. You can also make a big batch of curry and store in an airtight container for later use. Here is our list of some quick Indian curry recipes that pack a punch of flavor and health:
Roasted Cauliflower Curry:
To start this curry, roast some chunky cauliflower florets with olive oil, salt, and paprika. In a pan, sauté 1 dried red chili, 1 bay leaf, cumin seeds, coriander seeds, and some ground turmeric. Add ginger & garlic paste and chopped tomatoes. Add parboiled potatoes and roasted cauliflower. Cover the lid and let it simmer on low heat. Add green peas and a splash of water. Finish with chopped coriander leaves. Serve this curry with the best basmati rice or soft flatbread.
Start with sautéing ginger, garlic, and onions in coconut oil. Add a halved cinnamon stick, bay leaf, chopped green chilies, coriander powder, curry powder, and sweet paprika. Add salt, pepper to taste and pour in 200 ml of coconut milk. Add 200 ml of vegetable stock and let it simmer on low heat for 25-30 minutes. Add in 300 gm of cooked chickpeas and cook for another 15 minutes. Stir in some fresh spinach leaves. Finish the curry by adding some chopped cilantro leaves and a splash of lemon juice. Add some steamed basmati rice in a bowl and pour some curry over it. Serve hot garnished with fresh cilantro leaves.
Pumpkin & Coconut Curry:
Start with roasting some pumpkin with nutmeg, cinnamon, and clove. In a pot, sauté bay leaf, thyme, and garlic. Add tomatoes and coconut milk. Stir the mix well and cook for 15 minutes. Slowly add the roasted pumpkin and grated fresh coconut. Cover the lid and cook on a gentle simmer. Finish with some tempered mustard seeds and curry leaves. Serve this comforting bowl of curry with grilled flatbreads.
Mixed Vegetables Curry:
Start with chopping some winter vegetables like carrot, bell peppers, beans, broccoli, and baby radishes. Sauté some garlic and ginger in olive oil. Add onions and sauté until browned. Add tomatoes and the assorted veggies. Add turmeric, ground cumin, coriander, salt, and pepper. Add chopped green chilies and coriander. Cook on low heat until the vegetables are tender. This curry is best served with warm flatbreads.
To make the curry paste, mix grated coconut, jeera, green chilies, and water. In a pan, sauté fennel seeds, bay leaf, red chili, cumin, turmeric, beaten curd and curry leaves. Add the curry paste along with carrots, drumsticks, beans, cauliflower, and peas. Cook in gentle heat for 15 minutes. Finish with some crispy curry leaves. This authentic south Indian curry is best served with steamed brown rice.
Bid-adieu to oily and spicy store brought curries with these delicious home-made Indian curries.