An Indian curry is made up of a blend of spices. There are many different spices in different combinations that are used to make the varieties of Indian curry that vary from mild to very spicy. The most common spices that you will find in Indian curries are cumin, turmeric, coriander and ginger. There are others that are less-known like cardamom, fenugreek and tamarind and Kashmiri or Kashmirilal (spicy red chilli powder) just to name a few for which there are any number of ways to blend the for differing results. Everyone knows the curry powder that you can find in the store. This is just a blend of some of the spices mentioned above but to really achieve a great curry taste, mixing your own is key. In addition to being gluten-free, low carb/keto (minus the rice), this Vegetable Indian Curry is very low in fat and calories, plus there are health benefits. The turmeric is an anti-inflammatory and there are probiotics and protein in the Greek yogurt. Why wouldn’t you want to make this? One of the fun things about eating Indian food is the variety of other dishes you can serve for a buffet-type feast. I have so many other recipes like Curry Vegetable Basmati Rice, Indian Tomato Chutney and most importantly Naan Bread, it is so easy to make. There are more! You can browse all my recipes here Indian Recipes. So getting back to curry school. Adding the blend of spices is just a small part of getting the really good curry flavor. The spices themselves actually need to cook in oil to not only release their flavor, but take away the raw taste. Using the traditional Indian method of making a garlic/ginger paste and a fresh tomato blended with tomato paste, these items are added after the spices so they can all cook together to develop the flavors. We’re flavor building. Adding yogurt to hot curries can make it separate and your sauce will look like there are little white flecks all over. This is just what happens when yogurt is heated, and why it is added after the curry is taken off the heat. It should never be boiled. To fix the yogurt issue. I have been known in the past (because of picky eaters) to fish out all the vegetables and blend the sauce. This is a good option if you have people who may question your cooking. If you don’t mind the way it looks, you can leave it. You can also try whisking the sauce without breaking up the vegetables. Yields: 8 CUPS/4 PINTS
