I love coconut-based Indian curries, and decided to try making one at home.  It turns out to be ridiculously easy, and absolutely delicious!  

In this case I've used chunks of leftover lamb (cooked sous vide by ewilhelm for our potluck) but you could also use chicken, fish, shrimp, tofu, or whatever you're excited about.  I'm going to start making this sauce by the bucketload, and adding whatever previously-cooked meat we have on hand.  The important part is using pre-cooked meat (or seafood that cooks very quickly) for maximum speed and tastiness.

Step 1: Onions and curry

Finely chop two medium onions, and saute in about 2-3 tablespoons of coconut oil and 1/2 teaspoon salt until onion is soft.  (You can sub butter or the fat of your choice, but coconut oil increases the coconutty flavor!)

Add 2 Tablespoons of your favorite curry powder, and stir until thoroughly mixed.  If it starts to stick or burn, add more fat.

Using a microplane grater, grate in two cloves of garlic.  Stir in with the rest of the onion/curry/oil paste.
Yep, this was totally delicious!
Yum. Have to make more...
One way to improve any Indian curry is give it more time to let the flavours of the spices infuse the other ingredients. You might try making this recipe in a slow-cooker.
Even better, let it sit in your fridge overnight.

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