#currylovers

my favorite local chef’s collective had a pop-up!

Gulab Paneer Curry. The combination of paneer, vegetables, and spices makes this dish nutrient-dense and balanced. The unique blend of flavors not only makes it delicious but also satisfying, Read full recipe

Today is Saturday, and Saturday's dinner is curry with plenty of large shrimp.

The sweetness of the shrimp and the spice of the curry mixed well and was delicious.

A flavorful and aromatic slow cooker dish featuring tender sweet potatoes cooked in a creamy coconut-curry sauce with hints of spice and sweetness. Perfect for a cozy and satisfying meal.

Ingredients: 3 large sweet potatoes, peeled and diced. 1 can 14 ounces coconut milk. 2 tablespoons red curry paste. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 red bell pepper, diced. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Cooked rice optional, for serving.

Instructions: Put onion, garlic, ginger, red bell pepper, vegetable broth, soy sauce, brown sugar, lime juice, salt, and pepper in a slow cooker. Add the red curry paste and mix well. Make sure to stir everything together well. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the sweet potatoes are soft. Once it's done, check the seasoning and make any necessary changes. If you want, you can serve it over cooked rice and top it with chopped cilantro.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Paleo slow cooker chicken curry is a flavorful and satisfying dish that's perfect for a low-carb and Paleo diet. The creamy coconut milk, aromatic spices, and tender chicken combine to create a delicious meal.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 can 13.5 oz coconut milk. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cauliflower florets. 1 cup diced bell peppers. 1 cup chopped carrots. 1 tablespoon coconut aminos. Fresh cilantro, for garnish.

Instructions: Place chicken thighs in the slow cooker. In a bowl, mix coconut milk, diced onion, minced garlic, grated ginger, curry powder, turmeric, cumin, paprika, salt, and black pepper. Pour the coconut milk mixture over the chicken. Add cauliflower florets, diced bell peppers, chopped carrots, and coconut aminos to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

A quick and flavorful chicken curry made effortlessly in a pressure cooker. Perfect for a weeknight dinner!

Ingredients: 1.5 lbs chicken thighs, bone-in and skin-on. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 1 cup tomatoes, diced. 1/2 cup yogurt. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1 teaspoon turmeric powder. 1 teaspoon garam masala. 1/2 teaspoon red chili powder. Salt to taste. Fresh cilantro for garnish.

Instructions: Heat oil in the pressure cooker on saut mode. Add cumin seeds and let them splutter. Add chopped onions, garlic, and ginger. Saut until onions are golden brown. Stir in tomatoes, spices, and yogurt. Cook until the oil separates from the masala. Add chicken thighs and coat them in the masala. Cancel saut mode, close the lid, and set the pressure cooker to high pressure for 10 minutes. Once done, release pressure naturally for 5 minutes, then quick release. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan mango coconut curry is a flavorful and comforting dish that combines the sweetness of mangoes with the richness of coconut milk and the spiciness of red curry paste. Tofu adds protein while colorful veggies provide texture and nutrients. Serve it over rice or noodles for a satisfying meal.

Ingredients: 1 tbsp coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 inch ginger, minced. 2 ripe mangoes, peeled and diced. 1 can coconut milk. 2 tbsp red curry paste. 1 tbsp soy sauce. 1 tsp turmeric powder. 1 tsp cumin powder. 1 tsp coriander powder. 1 cup vegetable broth. 1 block firm tofu, cubed. 1 red bell pepper, sliced. 1 cup fresh spinach. Salt and pepper to taste. Cooked rice or noodles, for serving. Fresh cilantro, for garnish.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Mix in the minced garlic and ginger and tiny pieces of onion. Saut until the meat is soft. Put in the diced mangoes and cook for a few minutes until the mangoes begin to break down. Add the soy sauce, turmeric powder, cumin powder, coriander powder, and red curry paste. Mix everything together. Add the vegetable broth and slowly bring the whole thing to a simmer. Cut up some red bell pepper and add it to the dish. Let it cook for about 10 minutes. Add the fresh spinach and cook until it wilts. Add pepper and salt to taste. It goes well with cooked rice or noodles. Add fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes