Ingredients:
Protein of choice (e.g. chicken thighs, stewing lamb, prawns, chickpeas)
4 table spoons of ghee or odourless (refined) coconut oil
400ml of meat stock / vegetable stock / water
1 large onion, finely chopped
3 cloves of garlic, chopped
5mm piece of fresh ginger, finely chopped
2 ripe tomatoes with skins removed, chopped
1 tea spoon of paprika powder
1/2 tea spoon of each: coriander powder, ground cumin, garam masala, ground fenugreek
Pinch of turmeric powder
Salt
Optional: fresh chillies or chilli powder, bell pepper, extra onion, coriander leaves.
If making a vegetarian version, add a couple of frozen spinach cubes
Directions:
Heat the ghee or oil on medium heat and brown the onion (around 20 minutes) - very important step in Indian curry making
Add ginger and garlic, saute for 1 minute
Add dry spices and saute for 30 seconds
Add tomatoes, cook for 5 minutes
Add 200ml of stock or water and cook for 10 minutes
Season with salt
Add meat or seafood, add another 200ml of stock or water
Cook until done and the sauce has reduced
Optionally, you can add fresh chillies or chilli powder together with garlic and ginger. You can also add larger pieces of onion and bell pepper 10 minutes before the curry is done and sprinkle with coriander after plating the curry.
Serving suggestion: with cauliflower ‚rice’.