Garam Masala Curry

Name: Garam Masala Curry
Cuisine: Asian, Indian
Ingredients: 2 tbsp vegetable or olive oil; 1 onion, peeled and finely chopped; 1 clove garlic, peeled and crushed; 2.5cm piece fresh root ginger, grated; 1-2 green chillies, deseeded and finely chopped; 1 red pepper, deseeded and cut into small pieces; 1. tbsp garam masala; 1 tbsp medium curry powder; Good squirt (about 1 heaped tbsp) tomato purée; 400ml tin light coconut milk 200ml vegetable stock; 400ml tin light coconut milk 200ml vegetable stock; 2 tsp demerara sugar; About 500g leftover roast chicken or lamb or beef, cut into chunks; Leftover roasted veg (eg 4 roast potatoes), cut into chunks; Handful of sultanas; Handful of fresh chopped coriander (optional)To serve: Basmati rice

1 step

Updated at: Thu, 17 Aug 2023 14:10:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories400.5 kcal (20%)

Total Fat26 g (37%)

Carbs25.7 g (10%)

Sugars15.6 g (17%)

Protein18 g (36%)

Sodium230.1 mg (12%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspvegetable oil

or olive

1onion

peeled and finely chopped

1garlic

clove, peeled and crushed

2.5 cmfresh root ginger

piece, grated

1green chillies

deseeded and finely chopped

1red pepper

deseeded and cut into small pieces

1 Tbspgaram masala

1 Tbspmedium curry powder

tomato purée

good

400mltin light coconut milk

200mlvegetable stock

400mltin light coconut milk

200mlvegetable stock

2 tspdemerara sugar

500gchicken

leftover, roast, or lamb or beef, cut into chunks

veg

leftover, roasted, eg 4 roast potatoes, cut into chunks

sultanas

coriander

fresh chopped, optional, to serve

basmati rice

Instructions

Step 1

Method Heat the oil and fry the onion, garlic, ginger, chilli and pepper until just soft. Add the garam masala and curry powder and cook, stirring, for a few minutes. Add the tomato purée, coconut milk, stock and sugar and simmer gently for 15-20 minutes to reduce it slightly. Add your leftover cooked meat and vegetables and the sultanas. Simmer for 15-20 minutes, stirring every now and then. Tasting the sauce every so often gives you an idea of whether it is going to be a hot one! Scatter with coriander, if using, and serve with basmati rice. Poppadoms, naan bread and mango chutney are good accompaniments, too.

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