Easy Whole30 Curry Base Recipe | Cleveland East Side Moms

Mar 1, 2019 | Recipes, Whole30

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I’ve been making curries all winter- some with salmon, some in the Instant Pot, among others- partly because they’re warm and hearty and partly because the number of combinations of ingredients is seemingly never-ending, leaving a lot of room to experiment and play to my own tastes.  And from this experimentation, and mixed with a good amount of recipe reading and research, I’ve finally distilled down a recipe that gives the basic framework for understanding how a curry comes together.

I think at the end of the day, what we’re all searching for when we’re scouring the internet for recipes to build our meals for the week, is some kind of simple basic framework for a dish that you can quickly and easily commit to memory but that is flexible enough to allow you to take advantage of sales and the seasons.  I’m about to share with you that exact thing for curry.

 

Ready?

 

Here it is!

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 3-4

 

 

Base Ingredients (these never change!):

1 onion, medium dice (I’ve done shallots and leeks here too – any kind of onion you’re feelin!)

3 cloves garlic, minced

2” piece of ginger, minced of finely grated

2 cups broth (veggie, chicken, or beef)

1 can full fat coconut milk

2 heaping TBS curry paste (I’ve been using green curry lately, but your choice!)

Fresh cilantro for garnish

Add-In Ingredients (this is where you can get creative!)*:

2 peppers, diced (I like red peppers here)

1 potato, medium diced (I like Japanese sweet potatoes here)

2 carrots, ½’ diagonally sliced (purple carrots make this real pretty)

Handful of greens (I like spinach or chopped dino kale)

1 lb cooked, shredded protein of choice (salmon is my favorite)

 

*Other things you can add: eggplant, regular potatoes, turnips, sweet potatoes, acorn or butternut squash

 

 

Instructions:

  1. Cook whatever protein you prefer using your favorite cooking method.I’ve added chicken, salmon, and shrimp so far.
  2. Prepare all ingredients and have them ready to go. Once you start cooking this recipe comes together fast so I like to have all the ingredients in bowls so I can just dump in and go!
  3. Add 2-3 TBS EVOO to large soup pot over medium heat.
  4. Once hot, add onions and cook about 3-5 minutes until soft and translucent.
  5. Add garlic and ginger and cook about 1 minute to release aromatics.
  6. Add curry paste and stir to coat about 30 seconds.
  7. Pour in broth and stir to combine.
  8. If any vegetables you are using will take longer to cook than the others, add those in now and let soften.Add S&P to taste.
  9. Continue adding vegetables, taking into account their cook time, so that they all achieve fork tenderness/ crisp tenderness at the same time! Add S&P after each round of vegetables is added to build flavor!
  10. Pour over coconut milk and stir to combine.
  11. Stir in greens (spinach or chopped kale) and cooked protein and stir until greens are wilted.
  12. Pour desired amount into bowl and top with plenty of fresh cilantro – enjoy!

 

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