No heat curry

No heat (chili) curry

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Step 1

1. Build a Flavorful Base: Aromatics: Start by sautéing finely chopped onions, ginger, and garlic in oil until softened and fragrant. This is crucial for developing a deep, savory base. Spices: Add your chosen spices, but use them in moderation. Turmeric, cumin, coriander, and garam masala are excellent for flavor, but they can also add heat if overused. Consider starting with half the amount typically called for in a recipe and adjust to taste. Tomatoes: Tomatoes can add both sweetness and acidity, contributing to the overall flavor profile. Coconut Milk: Coconut milk provides a creamy texture and subtle sweetness, helping to counteract spiciness. 2. Tempering the Heat: Dairy: Add a dollop of yogurt or a splash of cream to your curry to help cool down the heat. Citrus: A squeeze of lemon or lime juice can balance the flavors and add a bright, tangy note. Sweetness: A pinch of sugar or a drizzle of honey can also help mellow out the spiciness. Water/Stock: If the curry is too spicy, add a little water or unsweetened stock to dilute the spice and simmer to incorporate. 3. Recipe Idea: Mild Vegetable Curry 1. Sauté: Heat oil in a pot, add 1 chopped onion, 2 cloves garlic (minced), and 1 inch ginger (grated) and sauté until softened. 2. Spices: Add 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cumin, and 1/4 tsp garam masala (or less if preferred). Sauté for a minute. 3. Vegetables: Add 1 chopped bell pepper, 1 cup chopped cauliflower, and 1 cup chopped green beans. Sauté for a few minutes. 4. Liquid: Add 1 can (14 oz) diced tomatoes (undrained), 1 can (13.5 oz) coconut milk, and 1/2 cup vegetable stock. Bring to a simmer. 5. Simmer: Cover and simmer for 15-20 minutes, or until vegetables are tender. 6. Finish: Stir in 1/4 cup yogurt, a squeeze of lemon juice, and chopped cilantro (optional).