Yogurt Coconut Curry

Like most of you, I’m remaking some of my go-to recipes with pantry staples and shelf-stable items. Curry is an easy one because once you have the base and spices, you can add in whatever you had in your fridge or freezer.

The Base:

  • 1 large yellow onion, diced
  • 1 cup plain yogurt
  • 1 14-oz can full fat coconut milk
  • 1 14-oz can diced tomatoes, blended
  • 5 garlic cloves, minced
  • 1 tsp tomato paste

The Spices:

  • 2 tbsp madras curry powder
  • 1 tsp garam masala (if you don’t have, sub with 1/2 tsp coriander and 1/2 tsp ground cumin)
  • 1/2 tsp turmeric
  • 1 inch piece ginger peeled and minced
  • 1/2 tsp cayenne pepper (optional)

The Add-Ins: You can use what you have on hand, I used:

  • 2 chicken breasts, cubed
  • 2 medium carrots, cubed
  • 3 potatoes, cubed
  • 1/2 cup green peas
  • 1/2 cup cilantro (strongly recommend)
  • Other veggies that would work well: red bell peppers, cauliflower, chickpeas

Directions:

  • Heat up some cooking oil and sauté onions and garlic over medium heat until onions are translucent
  • Add minced ginger, curry powder, garam masala, turmeric, and cayenne pepper
  • Stir in blended tomatoes, yogurt, and tomato paste. Cover and simmer for 10 minutes
  • Add potatoes and carrots, cover and simmer for 15 minutes over medium-low heat
  • Add chicken, coconut milk, cilantro, simmer for 20 minutes. If you’re using other (non-root) vegetables add them in at this time
  • Season with salt to taste and serve with rice


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