5 Recipes to Savor the Magic of Curry

It comes from the Indus Valley, but it has crossed all borders. The curry aromatizes, enhances the flavor of other ingredients and is anti-inflammatory. Here are five amazing recipes with it:

1. Red Curry Paste

Ingredients for 25-30 servings

  • 4 tablespoons coriander seeds
  • 2 tablespoons of cumin
  • 2 teaspoons of black mustard seeds
  • 1 piece of cinnamon stick, about 2 cm
  • 2 teaspoons of pink peppercorns
  • 2 cloves garlic, mashed
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons of red chili powder
  • 1 teaspoon sea salt
  • 75 ml of apple cider vinegar

Preparation time: 8 minutes

  • Put an iron or non-stick pan on the fire and when it is a little hot, toast the coriander seeds, cumin, mustard seeds and cinnamon, stirring constantly to avoid burning.
  • Once they have been lightly toasted, place them in a grinder with the peppercorns and crush everything until you have a fine powder.
  • Put this powder in a bowl and add the garlic, ginger, red chili and salt. Mix everything well, and add enough vinegar so that it forms a paste.

2. Soba Spaghetti with Curry and Cashew Nuts

Ingredients for 4 people

  • 350 g of spaghetti soba (pasta made with buckwheat or buckwheat, gluten-free)
  • 1 white onion
  • 1 red pepper
  • 1 medium carrot
  • 3 scallions – 2 cloves of garlic
  • 80 g of raw cashew nuts
  • 125 ml vegetable broth
  • 1 tablespoon of tamari
  • 2 teaspoons of curry powder
  • Virgin olive oil

Preparation time: 25 minutes

  • Put a pot of water in the fire, and when it is boiling, cook the spaghetti soba until they are al dente. Then pour the spaghetti into a colander and rinse well with cold water, until you check that they no longer release starch.
  • Cut the onion into slices, the pepper into strips, the carrot into thin julienne and the chives in a diagonal manner. Put all these vegetables in a wok with olive oil, then add the sliced garlic with the cashews, and fry everything over medium heat for 4 or 5 minutes.
  • Add vegetable broth, tamari and curry. Bring everything to the boil and add the spaghetti and give them a few stirs until they are hot.

You can give it a different touch by adding a little rehydrated, finely cut wakame seaweed. But remember: add them at the end of everything.

3. Vegetables with Red Curry

Ingredients for 4 people

  • 3 medium potatoes
  • 250 g of cauliflower
  • 200 g of baby beans
  • 1 small red pepper
  • 1 yellow pepper
  • 1 medium red onion
  • 1 tablespoon of red curry paste
  • 350 ml of coconut milk
  • 250 ml of vegetable broth
  • Some fresh basil leaves
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon of lime juice
  • 1 tablespoon of extra virgin olive oil
  • Sea salt

Preparation time: 25 minutes

  • Chop the onion and sauté it in a thick bottomed pan with hot oil. When it’s transparent, add the curry.
  • Keep it 5 minutes on low heat and stirring without stopping. When it releases aroma, add coconut milk and vegetable broth. Bring it to a boil and cook another 3 or 4 minutes.
  • Cut the potatoes into medium pieces, chop the cauliflower in florets and pour everything to the pan. Cook 10 minutes on low heat and add the baby beans, diced and julienne peppers. Salt and pepper to taste and leave uncovered until the vegetables are tender.
  • When you remove it, add the chopped basil, fresh coriander and lime juice. Serve with fresh basil leaves.

This dish is ideal to be accompanied with an aromatic rice, basmati type, cooked in steam.

4. Polenta with Spicy Mushroom Sauce

Ingredients for 4 people

  • 75 g of polenta
  • 450 ml of broth or water
  • 1 onion
  • Virgin olive oil
  • Sea salt

For the sauce

  • 200 g of mushrooms
  • The juice of half a lemon
  • 1 teaspoon of curry
  • Pepper at 5 berries
  • 100 ml vegetable broth
  • 200 ml of soy cream
  • Fresh chopped cilantro
  • 1 tablespoon of tomato puree
  • Virgin olive oil
  • Sea salt

Preparation time: 45 minutes

  • Chop the fine onion and sauté in a thick bottomed pan with oil. When transparent, add the broth and when boiling, add the polenta in the form of rain. Cook for 30 minutes over medium heat, stirring with wooden spoon.
  • Grease a baking tray with oil and spread a layer of two fingers of polenta. Let it rest.
  • Remove the peduncle mushrooms, cut them into slices and put them in cold water with lemon for a while. Wash them and drain them.
  • For the sauce, sauté the mushrooms in a pan or pan with oil. Add curry, freshly ground pepper, vegetable broth and salt. Cook over low heat 5 minutes and add the soy cream, cilantro and tomato puree, stirring occasionally. Remove it when it has developed a full-bodied flavor.

When it is cold, remove the polenta and cut it into squares or circles. Serve with the curry mushroom sauce.

5. Chickpea Curry With Black Sesame

Ingredients for 4 people

  • 350 g of cooked chickpeas
  • 250 ml of vegetable broth
  • 1 medium onion
  • 2 cloves of garlic
  • 1 small teaspoon cumin powder
  • 1 teaspoon ground coriander
  • Half a teaspoon of turmeric
  • 1 fleshy tomato (pear type)
  • Half a teaspoon of garam masala
  • 1 tablespoon of black sesame seeds
  • 1 teaspoon fresh grated ginger
  • Half lemon juice
  • 1 bunch of tender spinach (optional)
  • 1 tablespoon of sesame oil
  • Sea salt

Preparation time: 30 minutes

  • Heat the sesame oil in a thick-bottomed casserole dish (you can use olive oil if you do not have sesame oil).
  • Chop the onion and sauté it.
  • When the onion is transparent, add the sliced garlic. Stir briefly and add the cumin, coriander and turmeric. Cook over low heat.
  • Cut the tomato into taquitos and add it to the casserole. Cook for a few minutes stirring delicately. Add the chickpeas, the vegetable broth and let them cook, with the casserole covered, for 10 minutes.
  • Add the garam masala spice mixture, the black sesame seeds, the fresh grated ginger, the lemon juice and salt, and let it simmer for 10 minutes with the flame to the minimum.
  • At the last moment, if you wish, you can add some tender spinach leaves to the pot.
  • Serve with Indian chapati bread.

Curry in the kitchen

Curry is a mixture of spices, native to the Indus Valley, which enhances and aromatizes any type of recipe: pasta, salads, soups, stews, breads and desserts.

Turmeric is the ingredient that can not be missed in any curry. Also add black pepper, mustard, cumin, cloves… There is not a single curry recipe but there are hundreds of combinations. In India, each family has its own recipe and preserves it as a precious treasure.

The spices contained in a good curry have antioxidant, anti-inflammatory and antiseptic properties. Especially beneficial is the combination of turmeric with black pepper, since it improves the absorption of that and its anti-inflammatory power.

It is easy to find curry in the market. But nothing will match the freshness and personality of a fresh, home-made quality curry.

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