How to make a quick easy curry? Follow these simple steps for a delicious meal tonight.

Alright, let’s talk about curry! I’m no chef, but I’ve been messing around in the kitchen for years, and I’ve finally nailed a quick and easy curry recipe that’s actually pretty damn good. So, lemme walk you through it.

First thing’s first: Prep work. Nobody wants to be scrambling to chop onions while their spices are burning. So, I usually start by chopping one yellow onion. Doesn’t have to be perfect, just roughly diced. Then, I mince a couple of cloves of garlic and grate about an inch of ginger. If you’re feeling fancy, you can add a diced chili pepper too, but I usually skip it ’cause I’m a wimp when it comes to spice.

Next up, grabbing the spices. Now, you can go all out with this, but for this easy version, I stick to the basics. I usually use:

• 1 tablespoon of curry powder (the pre-mixed kind, no shame!)
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of cumin powder
• 1/4 teaspoon of cayenne pepper (optional, for that kick)
• Salt and pepper to taste

I measure all that out into a little bowl, so it’s ready to go.

Now for the main event: cooking! I heat up about a tablespoon of oil (I usually use coconut oil, but any cooking oil will do) in a large pan or pot over medium heat. Once the oil is hot, I toss in the chopped onion and cook it until it’s softened and translucent, usually around 5 minutes. Don’t let it brown too much!

Then, I add the minced garlic and ginger and cook for another minute or so, until fragrant. Keep stirring, or it’ll burn. Trust me, burnt garlic ain’t fun.

Okay, here comes the fun part: Spices! I dump the spice mixture into the pan and stir it around with the onion, garlic, and ginger. This is where the magic happens. Cook it for about a minute, stirring constantly, until the spices are fragrant. It’ll smell amazing, trust me.

After that, I add a can of diced tomatoes (undrained) and a can of coconut milk. Stir everything together and bring it to a simmer. At this point, you can add whatever veggies or protein you want. I often toss in some chopped bell peppers, frozen peas, or chickpeas. If I’m feeling meaty, I’ll add some pre-cooked chicken or tofu.

Let the curry simmer for at least 15 minutes, or longer if you want the flavors to meld together even more. Just make sure to stir it occasionally so it doesn’t stick to the bottom of the pan.

Finally, taste and adjust! Add more salt, pepper, or spices as needed. If it’s too thick, add a little water or broth. If it’s not thick enough, let it simmer for a bit longer with the lid off.

And that’s it! Serve your curry over rice or with naan bread. I like to garnish mine with a sprinkle of fresh cilantro, but that’s totally optional.

Seriously, this recipe is so easy and versatile. You can adjust it to your liking with whatever veggies and protein you have on hand. Plus, it’s a great way to use up leftover ingredients in the fridge.

Pro tip: This curry tastes even better the next day, so it’s perfect for meal prepping. Just store it in an airtight container in the fridge.

So, there you have it: my quick and easy curry recipe. Give it a try and let me know what you think! Happy cooking!