12 curry flavored winter meal ideas

Are you looking to cook something that will keep you warm this winter? Prefer curry-based preparations! Here are 12 delicious recipe ideas to try this season!

What is curry?

Also called Curry or masala in Indiais a term that defines a mixturespices, greens and peppers whose composition varies according to the regions of the world. This preparation is mainly found in South Asia (especially India, Pakistan, Sri Lanka), Southeast Asia (Thailand) and islands whose culture is influenced by these cuisines, such as Reunion or Mauritius.

On the same topic

This spice blend comes in powder or paste form. In addition to various spices and herbs, these can be other ingredients, for example Coconut milk or mashed legumes.

There are green, yellow and red pastes depending on the ingredients used to make them. Although the recipes vary, yellow curry paste often quite mild, The red one is quite high green it can be very spicy.

Depending on its origin, curry may incorporate ingredients such as fenugreek, coriander, cardamom, cumin, cloves, curry leaves, onion, garlic, ginger, pepper, chili, turmeric or even fennel.

How to place this spice mix?

Curry has the advantage of being able to spice up many preparations, both savory and sweet. Suitable for vegetables, legumes, meat or fish dishes. It can be used in Asian-inspired preparations as well as more traditional dishes such as mussels.

It also goes into sweet recipes like fruit salads, sorbets and even chocolate preparations.

To bring out all its flavours, fry it together with the onions or shallots for two minutes before adding the rest of the ingredients.

Here are 12 meal ideas to try this winter to discover curry recipes.

© Shutterstock / naito29

2/12 –

Beef massaman curry
For 2 people. Peel 2 potatoes and 1 carrot and cut into slices. Boil them for about 15 minutes (the vegetables should be just cooked and the carrots still crunchy). Peel 5 onions and 3 cloves of garlic. Mince the garlic and keep the onion whole. Fry fennel, garlic, 40g Massaman curry paste, 2 white cardamoms and 1 cinnamon stick in a pan for 2 minutes. Add 200 g of minced meat and brown, stirring constantly. Mix 250 ml of coconut milk previously diluted with 60 ml of water, 25 ml of tamarind extract, 20 ml of nuoc mam, 20 g of palm sugar (or a mixture of brown sugar and honey) and 1 tbsp. . horse etc. peanuts. Add the vegetables. Cook everything gently for 5 minutes.

© Shutterstock / Kian Oksana

3/12 –

Coral Lentil Curry
For 4 people. Peel and chop 1 onion. Peel 2 carrots and cut them into thin slices. Boil 375 g of red lentils for 3 minutes. To order. Crush 1 tbsp. horse etc. Mustard seeds with 3 peppercorns and 3 cardamom pods. Add 1 tbsp. c. ginger, 1 tbsp. c. turmeric, 1 tbsp. horse etc. coriander powder. Fry the onion, garlic and carrot in a pan with a little butter (or oil) for 2 minutes. Add the spices and continue cooking for 4 minutes. Pour 25 cl of coconut milk. When it comes to a gentle boil, add the red lentils. Allow everything to boil for 10 minutes. Salt and pepper.

© Shutterstock / Kian Oksana

4/12 –

Sweet Potato and Peanut Curry
For 4 people. Peel and chop 500 g of sweet potatoes. Peel and chop 1 onion and 2 cloves of garlic. Chop 2 cm of ginger. Fry the onion in a saute pan. Add sweet potatoes and leave. Cook on low heat for a few minutes. Stir in curry and ginger to taste. Add 40 cl of coconut milk, 25 cl of vegetable juice and 1 tbsp. horse etc. tomato paste. Cook everything for 15 minutes. Serve with a dash of lime and sprinkle with fresh coriander and crushed peanuts or pumpkin seeds.

© Shutterstock

5/12 –

Chicken grouse
For 4 people. Chop 500 g of chicken fillet. Peel and chop 1 onion. Fry the chicken in a pan with a little oil. To remove. Fry the onion in the same pan. Add chicken, 1 tbsp. horse etc. curry and 1 tbsp. horse etc. tomato puree. To mix together. Pour in 1 brick of coconut milk. Salt and pepper. Adjust the seasoning. Garnish with fresh coriander at the end of cooking. Serve with rice and/or steamed vegetables.

© Shutterstock / Kian Oksana

6/12 –

Cauliflower curry
For 4 people. Cut 1 cauliflower into florets. Peel and chop 1 onion. Fry the onion in a little oil. Mix curry powder (to taste), 2 tbsp. horse etc. tomato puree and 1 brick of 30 cl coconut milk. Add the cauliflower. Cook everything for 15-20 minutes (depending on the desired cauliflower texture).

© Shutterstock / faith

7/12 –

Broccoli and mango curry
Peel and chop 1 onion. Cut 1 broccoli into florets. Cut 1 mango into thin slices. Fry the onion. Add broccoli, mango, 2 tbsp. c. curry paste, 2 sprigs of lemongrass, spices to taste (curry, turmeric, ginger and/or cumin), 20cl coconut milk, salt and pepper. Leave everything to cook gently for 20 minutes. Serve with a sprinkling of lime and crushed peanuts.

© Shutterstock / Elena Veselova

8/12 –

Broccoli, Cauliflower and Chickpea Curry
For 4 people. Peel and chop 2 onions and 1 clove of garlic. Cut 1 cauliflower into florets. Chop 1-2 cm of ginger. Fry the onion in a saute pan. Mix 1 tbsp. horse etc. cumin seeds, then 1 minute after ginger and garlic and continue to cook for 1 minute. Add ½ tsp. horse etc. turmeric and curry powder (to taste). To mix together. Add the cauliflower, 1 can of chickpeas, 250g of fresh tofu, 25cl of tomato puree, salt, pepper and 1 large cup of water. Cover and cook until the cauliflower is cooked. Top up with water if necessary. Serve with quinoa or rice. Sprinkle with cilantro or parsley.

© Shutterstock / skyphotostock

12/9 –

Carrot and Lemongrass Curry
For 4 people. Peel 10 carrots and cut them into circles. Peel and chop 1 onion. Cut 1 lemon stick lengthwise and mash a little. In a sauté pan, lightly brown the onion before adding the carrots, lemongrass, and 1 Tbsp. horse etc. curry powder. To mix things up. Cook for 2 minutes. Add 30cl of vegetables or poultry and 20cl of coconut milk. Simmer gently for 1 hour, covered. Remove the lemon for the last 10 minutes. Add a little more liquid if necessary. Salt and pepper. Season with cayenne pepper. Sprinkle with parsley or cilantro when serving.

© Shutterstock / Kian Oksana

10/12 –

Cauliflower curry
For 4 people. Cut 1 cauliflower into florets. Peel and chop 1 onion. Fry the onion in a little oil. Mix curry powder (to taste), 2 tbsp. horse etc. tomato puree and 1 brick of 30 cl coconut milk. Add the cauliflower. Cook everything for 15-20 minutes (depending on the desired cauliflower texture).

© Shutterstock / SAM THOMAS A

11/12 –

Pumpkin curry
For 2-3 people. Chop 400 g of pumpkin (pumpkin, pumpkin, etc.). Peel and chop 1 onion. Fry in a saute pan. Mix 1 tbsp. c. cinnamon, 1 tbsp. c. ground coriander, 1 tbsp. c. cumin seeds and 1 tbsp. horse etc. red curry. Continue cooking for 2 minutes. Add the squash cubes. Salt and pepper. Cook for a few minutes until the cubes begin to soften. Add 25 cl of coconut milk and 25 cl of almond (or coconut) milk and coriander leaves. Cook gently until the pumpkin is cooked. Add a little coconut milk if needed during cooking. Serve with lime and cashews.

© Shutterstock / New Africa

12/12 –

Brussels sprouts and carrot curry
For 4 people. Remove the damaged leaves from 200g Brussels sprouts and cut off the stem. Wash them and cut them into 2 parts. Peel and chop 1 onion. Peel and chop 1 large carrot. Fry the onion in a pan with curry powder. Leave to cook for 5 minutes. Add carrots and Brussels sprouts. Pour 1 large glass of water. Allow to simmer covered for 15 minutes. Then add 6 cl of coconut milk, salt, pepper and adjust to the curry. Sprinkle with fresh cilantro when serving.

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