Easy Indian Curry

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      INGREDIENTS

  • 20 almonds
  • 4 cloves of garlic
  • 2 thumbs of fresh ginger
  • 1 medium onion
  • 3 green peppers
  • 3 medium tomatoes
  • 1 Tbsp garam masala
  • 1 Tbsp turmeric powder
  • 4 bay leaves
  • 1 cinnamon stick (clean well and crush)
  • 1 black cardamom
  • 6 white cardamom
  • 8 pieces of cloves
  • 4 dried chilies
  • 6 Tbsp of olive oil
  • 1 cup of water
  • 1 can of coconut milk (any brand is ok)
  • 1 Tbps of sugar
  • 1 tsp of salt

      HIGHLIGHTS
  • Don't forget to soak almonds three hours before you start cooking.
  • I like my Indian meals sweet, so I added sugar. You can skip it if you don't like sweet curries.


      STEPS

Soak almonds in water for at least 3 hours.


White curry ingredients.


Red curry ingredients. We will start cooking red curry first while waiting for the almonds to soak in water.


Put 3 Tbsp of olive oil into a large pan and heat for 1 minute on medium heat.


Add cardamoms, bay leaves, cinnamon sticks, star anise, and dried chilies, and cook for 3-4 minutes to make them infuse their aroma into the oil. 


Make tomatoes into a puree with a blender, then add to the pan and bring to a boil.


Reduce the heat and add turmeric powder and garam masala to it. Cook for 15 minutes.


Meanwhile, prepare the white curry ingredients in a blender to make a puree.


Remove water from soaked almonds and add to the blender jar.


These ingredients don't have much water, so add 1 cup of water to make a good puree. Don't use the water of almonds. It contains phytic acid in it. That's why we removed it:)


Remove red curry to a bowl. It should be thickened, and the color should be turned into crimson.


Put 3 Tbsp of olive oil into the same pan. You can just rinse it with water after removing the red curry.


Add white curry puree to the pan. Bring to a boil on medium heat, then reduce the heat and cook for 10 to 15 minutes until it thickens.


It looks like this after all the water is gone and the ingredients are cooked properly.


Add the red paste to the pan.


Remove bay leaves and cardamoms as possible you can. They won't affect the taste if they stay, but removing them while eating is annoying.


Add coconut milk. Any coconut milk/cream is suitable.


Add 1 Tbsp of sugar.


Add 1 tsp of salt.


Close the cap and cook for 5 minutes on low heat.


Add 2 cups of boiled chickpea, and mix well.


Close the cap and cook for another 15 minutes on low heat. And it's ready.

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