Game-on curry recipe | Jamie Oliver recipes (2024)

FAQs

What vegetables to put in curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all).

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce.

Transform your curry with a simple topping! Toasted sesame seeds, desiccated coconut or a sprinkle of fresh pomegranate adds another layer of depth to your creation. Leftovers: Make curries go further by adding pulses like chickpeas and yellow split peas.

If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.

No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies. Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

Stir in tomatoes passata or coconut milk with a splash of stock to make your sauce. When the sauce is simmering and tasting delicious add chunks of fish or tofu, or prawns and any leafy or delicate veg, and simmer until tender and cooked through.

What is the difference between masala and curry paste? ›

Thai red curry paste is used as a base for Thai curries, while Indian masala powder or garam masala is a finishing spice blend used in a variety of Indian dishes. They have different flavor profiles and ingredients, reflecting the unique characteristics of Thai and Indian cuisines.

If you burned your vegetables and/or spices in the beginning stages of making your curry, you will have a bitter taste. Curry recipes often call for toasted spices. When you toast spices you really have to be careful. They can go from untoasted to burned really fast!

Take your time: A good curry doesn't have to take hours but it's important to allow ingredients such as onions to cook properly, to get the most flavor out of them. Another trick is to save powered spices like garam masala until last.

The sweetness of the honey is the perfect partner for the diverse flavors of curry, including the heat of spices like black pepper or chili pepper, the brightness of fresh ginger, the smokiness of black cardamom, and the earthy notes of turmeric. Honey makes for a great background flavor in more complex curries.

The key ingredient in most Indian curries is a blend of spices known as garam masala. Garam masala typically contains a mixture of ground spices, such as cinnamon, cardamom, cumin, coriander, cloves, and black pepper.

There are so many vegetables go with Indian dishes. Specially onion, coriander leaves, potatoes, tomatoes, green chilli. Also, cabbage, capsicum, spinach, cucumber, radish, pumpkin, gouard , cauliflower , beans, peas, brinjal , ladyfinger etc.

However, other dishes are based on more familiar vegetables, such as beets, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumber, corn, eggplant, green beans, various greens, okra, onions, peas, peppers, potatoes, radishes, spinach, squash, and tomatoes.

The most common curry ingredients may include cumin, coriander, turmeric, ginger, garlic, onions, chili peppers, and tomatoes. Usually, curries are prepared with a protein too, such as chicken, lamb, beef, tofu, chickpeas, or lentils.

Indian. Come summer and you notice gourds regularly making their way to the dinner table; monsoons call in various green leafy vegetables like spinach, fenugreek, coloccasia, etc.; and winters showcases cauliflower, peas, pumpkin, broad beans, turnip, and the like.