Easy Indian Style mild curry
We do like Indian food, well myself more so than my wife. So I always am trying to find a recipe that is less than 75 ingredients, about 15 of which I have never heard of, let alone able to find. Plus I need things sort of quick since I work and have to come home and make dinner. A rice bowl once a week really fits the bill for us. So I sort of took a couple recipes, modified for ground meat, and readily available spices in the average American market, and this recipe was born. Quite frankly, the only thing I had to buy that wasn't in my spice cabinet or pantry was the coconut milk. My wife said it needed more tomato paste, I thought it had too much. She said it was too spicy, so I modified the crushed red pepper amount to bring that down. We both agreed the addition of green peas would be wonderful. So next time, 1/2 - 1 cup of peas. This is a strong good Indian flavor, try it, let us know how you like it.
Easy Indian Style mild curry
We do like Indian food, well myself more so than my wife. So I always am trying to find a recipe that is less than 75 ingredients, about 15 of which I have never heard of, let alone able to find. Plus I need things sort of quick since I work and have to come home and make dinner. A rice bowl once a week really fits the bill for us. So I sort of took a couple recipes, modified for ground meat, and readily available spices in the average American market, and this recipe was born. Quite frankly, the only thing I had to buy that wasn't in my spice cabinet or pantry was the coconut milk. My wife said it needed more tomato paste, I thought it had too much. She said it was too spicy, so I modified the crushed red pepper amount to bring that down. We both agreed the addition of green peas would be wonderful. So next time, 1/2 - 1 cup of peas. This is a strong good Indian flavor, try it, let us know how you like it.
Open in Cookpad AppSteps
- 1
Add a tablespoon or two of oil to a pan large enough for everything. I used a 11 inch stir-fry pan in the pictures. Heat on medium high.
- 2
Add ground meat to the oil. chop it up while cooking
- 3
Chop your garlic, ginger and onion
- 4
Once the meat is about half cooked, add the onion, garlic, crushed red pepper and ginger
- 5
Stir this all together, stir at least once a minute.
- 6
When the onion becomes translucent, add the vinegar, stir for about a minute
- 7
Add the tomato paste, give it a quick stir
- 8
Add the rest of the dry spices, give it decent stir
- 9
Stir for another minute, until the spices are fragrant, you'll smell them. Then add the coconut milk, don't forget to shake the coconut milk well first. If you don't want to use coconut milk, 1 2/3 cups of stock can be used instead.
- 10
Stir until it is mixed well, and starts to bubble.
- 11
Turn the heat down to low so it is just simmering.
- 12
Cover and cook 15 minutes.
- 13
A longer cook is ok, it will tighten up the sauce a little, but won't hurt it, it actually can help a little, it's nice to not be tied to a strict time limit on that.
- 14
It's ready to serve, we serve over brown rice, but noodles could be used also, or even a flat bread.
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