12 winter curry meal ideas
Do you want to invent dishes that will warm you up this winter? Opt for curry-based preparations! Here are 12 tasty recipe ideas to try this season!
What is Curry?
Also called curry or masala in Indiais a term designating a mixture ofspices, herbs and peppers, the composition of which varies according to the regions of the world. This preparation is mainly found in South Asia (India, Pakistan, Sri Lanka in particular), in Southeast Asia (Thailand) and in the islands whose culture is influenced by these cuisines, such as Reunion or Mauritius.
This spice blend is available in powder or paste form. In addition to various spices and herbs, these may contain other ingredients, such as e.g coconut milk or purée of legumes.
There are green, yellow and red pastas, depending on the ingredients used to make them. Although the recipes vary, yellow curry paste is often quite kind, the red one is quite tall, while the green can be very spicy.
Depending on its origin, curry can bring together ingredients such as fenugreek, coriander, cardamom, cumin, cloves, curry leaves, onion, garlic, ginger, pepper, chilli, turmeric or even fennel.
How to welcome this mix of spices?
Curry has the advantage of being able to flavor many preparations, both savory and sweet. It is suitable for dishes based on vegetables, legumes, meat or fish. It can be used in Asian-inspired preparations as well as more traditional dishes, such as mussels.
It also slips into sweet recipes such as fruit salads, sorbets and even chocolate preparations.
To reveal all its flavours, do not hesitate to brown it for two minutes in a pan, with onion or shallot, before adding the rest of the ingredients.
To discover curry recipes, here are 12 dish ideas to try this winter.
©Shutterstock / naito29
2/12 –
Beef massaman curry
For 2 people. Peel and cut 2 potatoes and 1 carrot into pieces. Boil them for about 15 minutes (the vegetables must be just cooked and the carrots still crunchy). Peel 5 shallots and 3 cloves of garlic. Chop the garlic and keep the shallot whole. In a wok, sauté the shallots, garlic, 40 g Massaman curry paste, 2 white cardamom and 1 cinnamon stick for 2 minutes. Add 200 g of minced meat and brown, stirring constantly. Mix 250 ml of coconut milk previously diluted with 60 ml of water, 25 ml of tamarind extract, 20 ml of nuoc mam, 20 g of palm sugar (or a mixture of cane sugar and honey) and 1 tbsp. . to s. peanuts. Add the vegetables. Cook everything gently for 5 minutes.
©Shutterstock/Kiian Oksana
3/12 –
Coral lentil curry
For 4 people. Peel 1 onion and cut it into cubes. Peel 2 carrots and cut them into thin slices. Boil 375 g of red lentils for 3 min. Reserve. Mash 1 tbsp. to s. mustard seeds with 3 peppercorns and 3 cardamom pods. Add 1 tbsp. c. ginger, 1 tbsp. c. turmeric, 1 tbsp. to s. coriander powder. Sauté the onion, garlic and carrots for 2 minutes in a pan with a little ghee (or butter). Add the spices and continue cooking for 4 minutes. Pour 25 cl of coconut milk. When it comes to a light boil, add the red lentils. Let everything simmer for 10 minutes. Salt and pepper.
©Shutterstock/Kiian Oksana
4/12 –
Sweet Potato Peanut Curry
For 4 people. Peel and dice 500 g sweet potatoes. Peel and chop 1 onion and 2 cloves of garlic. Chop 2 cm of ginger. Saute the onion in a pan. Add the sweet potato and leave. Leave to cook on low heat for a few minutes. Mix curry to taste and ginger. Add 40 cl of coconut milk, 25 cl of vegetable stock and 1 tbsp. to s. of tomato paste. Cook everything for 15 minutes. Serve with a squeeze of lime and sprinkle with fresh cilantro and chopped peanuts or pumpkin seeds.
©Shutterstock
5/12 –
Chicken with curry
For 4 people. Cut 500 g of chicken fillet into cubes. Peel and chop 1 onion. Brown the chicken in a pan with a little fat. To get it out. Saute the onion in the same pan. Add the chicken, 1 Tbsp. to s. of curry and 1 tbsp. to s. of tomato puree. To mix together. Pour in 1 brick of coconut milk. Salt and pepper. Adjust the seasoning. Garnish with fresh coriander after cooking. Serve with rice and/or steamed vegetables.
©Shutterstock/Kiian Oksana
6/12 –
Cauliflower curry
For 4 people. Cut 1 cauliflower into florets. Peel and chop 1 onion. Fry the onion in a little butter. Stir in curry powder (to taste), 2 tbsp. to s. of tomato puree and 1 brick of 30 cl of coconut milk. Add the cauliflower. Let everything cook for 15-20 minutes (depending on the desired cauliflower texture).
© Shutterstock / faith
7/12 –
Broccoli and mango curry
Peel and chop 1 onion. Cut 1 broccoli into florets. Cut 1 mango into thin slices. Saute the onion. Add broccoli, mango, 2 tbsp. c. of curry paste, 2 stalks of lemongrass, spices to taste (curry, turmeric, ginger and/or cumin), 200ml of coconut milk, salt and pepper. Let everything simmer gently for 20 minutes. Serve by sprinkling the dish with lime and chopped peanuts.
©Shutterstock/Elena Veselova
8/12 –
Broccoli, cauliflower and chickpea curry
For 4 people. Peel and chop 2 onions and 1 clove of garlic. Cut 1 cauliflower into florets. Chop 1 to 2 cm of ginger. Saute the onion in a pan. Stir in 1 tbsp. to s. of cumin seeds, then 1 min after ginger and garlic, and continue cooking for 1 min. Add ½ tsp. to s. turmeric and curry powder (to taste). To mix together. Add the cauliflower, 1 can of chickpeas, 250 g of fresh tofu, 25 cl of tomato purée, salt, pepper and 1 large glass of water. Cover and simmer until cauliflower is cooked through. Top up with water if necessary. Serve with quinoa or rice. Sprinkle with cilantro or parsley.
©Shutterstock/Skyfotostock
9/12 –
Carrot and Lemongrass Curry
For 4 people. Peel and cut 10 carrots into rings. Peel and chop 1 shallot. Split 1 stick of lemongrass lengthwise and mash it a bit. In a skillet, lightly saute the shallots before adding the carrots, lemongrass and 1 Tbsp. to s. Curry powder. To mix everything. Cook 2 mins. Add 300ml of vegetable or poultry stock and 200ml of coconut milk. Simmer covered for 1 hour. Remove the lemongrass in the last 10 minutes. Add some liquid if necessary. Salt and pepper. Season with cayenne pepper. Sprinkle with parsley or cilantro when serving.
©Shutterstock/Kiian Oksana
10/12 –
Cauliflower curry
For 4 people. Cut 1 cauliflower into florets. Peel and chop 1 onion. Fry the onion in a little butter. Stir in curry powder (to taste), 2 tbsp. to s. of tomato puree and 1 brick of 30 cl of coconut milk. Add the cauliflower. Let everything cook for 15-20 minutes (depending on the desired cauliflower texture).
©Shutterstock/SAM THOMAS A
11/12 –
Pumpkin curry
For 2 or 3 people. Cut 400 g of pumpkin (squash, squash, etc.) into cubes. Peel and chop 1 onion. Brown it in a pan. Stir in 1 tbsp. c. cinnamon, 1 tbsp. c. ground coriander, 1 tbsp. c. cumin seeds and 1 tbsp. to s. of red curry. Continue cooking for 2 minutes. Add the pumpkin cubes. Salt and pepper. Cook for a few minutes until the cubes begin to soften. Add 25 cl of coconut milk and 25 cl of almond (or coconut) milk and coriander leaves. Simmer until squash is cooked through. Add a little coconut milk if needed during cooking. Serve with lime and cashews.
© Shutterstock / New Africa
12/12 –
Brussels Sprouts and Carrot Curry
For 4 people. Remove damaged leaves from 200g of Brussels sprouts and cut off the base. Rinse them and slice them in 2. Peel and slice 1 onion. Peel and slice 1 large carrot. Brown the onion in a wok with the curry. Leave to cook for 5 minutes. Add the carrot and Brussels sprouts. Pour 1 large glass of water. Let simmer covered for 15 minutes. Then add 6 oz of coconut milk, salt, pepper and adjust again to suit the curry. Sprinkle with fresh cilantro when serving.
