3 Ingredient Curry Recipe
Preparation time
Cooking time
Total time
A very easy quick curry that can be made when you are limited on time, space in a uni cupboard or camping in a field somewhere.
Marissa: www.marissa.co
Recipe type: Main
Cuisine: Indian
Servings: 4
Ingredients
- 3 tablespoons tomato paste
- 300ml double cream or coconut milk
- 2 teaspoons curry powder
Method
- Dry fry the curry powder on low heat, for a few seconds just until their aroma has been released.
- Add the tomato paste and fry till the oil from the paste is released, this will take less than 30 seconds.
- Slowly stir in the cream and add in the meat or vegetables of choice.
- Serve with rice, paratha or eat as bowl food.
Tips
If you would like a spicier curry, add ½ teaspoon of chilli flakes or to chilli to taste.
Vegetable Curry:
Add any leftover vegetables or fresh or frozen vegetables to the curry sauce.
Lentil or Bean Curry:
Add your favourite beans or lentils
Optional:
Freshly chopped coriander
Chicken Curry
Uncooked chicken breasts or vegan chicken pieces can be stir-fried and added to the sauce.
Vegetable Curry:
Add any leftover vegetables or fresh or frozen vegetables to the curry sauce.
Lentil or Bean Curry:
Add your favourite beans or lentils
Optional:
Freshly chopped coriander
Chicken Curry
Uncooked chicken breasts or vegan chicken pieces can be stir-fried and added to the sauce.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/3-ingredient-curry-recipe/