It might seem a lot of work to make a curry from scratch. While it takes a bit of effort to make elaborate curry recipes, quick recipes are incredibly easy to make. One-pot curries require only one pot to cook the entire curry, hence the name. Curries are best served with basmati rice, brown rice or flatbreads. The best part is that you can make a big batch and store it for up to 1 week in the refrigerator. Here is our list of some curry recipes that taste delicious any time of the year.
Butternut Squash and Chickpea Curry:
Start with sautéing ginger, garlic, and onions in coconut oil. Add a halved cinnamon stick, a sprig of thyme, chopped green chilies, and yellow curry paste. Add 1 tsp of coriander powder, curry powder, and sweet paprika. Add the butternut squash and coat in all the spices. 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 ladle some hot curry. Choose the best quality basmati rice to serve with this recipe. Garnish with fresh chopped cilantro and serve warm.
Thai Green Curry:
Start with making the green curry paste. In a food processor, add lemongrass, kaffir lime, coriander, green chili, galangal, lime juice, olive oil, and blitz until smooth. Sauté some garlic paste in coconut oil and add the aromatic green curry paste. Add some chopped broccoli, snow peas, baby corn, bean, asparagus, and mushroom. Add coconut milk and coconut cream. Add salt, pepper and a pinch of coconut sugar. Simmer the curry in low heat for 20 minutes. Steam some jasmine rice or aromatic basmati rice. Add the rice into a bowl and top it with the fragrant curry. Garnish with fresh coriander, lime wedge and serve warm.
Spicy Cauliflower Curry:
Cut large cauliflower florets and roast on a baking tray with a drizzle of olive oil, chili flakes, sweet paprika, and pepper. In a large pot, sauté some ginger and garlic in coconut oil. Add cumin, coriander, cinnamon stick, cloves, ground nutmeg, turmeric, curry leaves, green chili and sauté until fragrant. Add coconut milk and allow it to simmer for 15 minutes. Add cubed sweet potatoes, and carrots. Next, add the roast cauliflower and a handful of peas. Simmer the curry for another 15 minutes and finish with a splash of lemon juice and coriander leaves. This curry tastes delicious with rice or cumin flatbread.
These one-pot curries take less time and effort to prepare and make for delicious wholesome meals. You can make these comforting recipes to get your family to eat more vegetables. Choose seasonal vegetables to cook flavorsome curries.