Master Recipe - Geeta's Curry

Master Recipe - Geeta's Curry
A coconut beef curry with beans and capsicum - based on Geeta's Curry Master Recipe.

The master recipes are versatile and reliable recipes that can be used with most combinations of vegetables and either meat or vegetarian proteins like lentil, beans and tofu.

They are great on regular rotation, and switching up vegetables and proteins combinations creates endless variety.

For this curry recipe there is a rather overwhelming list of ingredients, and the method looks complicated.  Once you get the hang of it though, and if most of the ingredients are sitting around in your fridge or pantry, you can pull this meal together without breaking a sweat in about 30-45 mins.  If you’d like to take your time then 1 hour is a more pleasurable and relaxed time-frame to make it.

I first learned to make Indian curry from a friend in Atlanta – Geeta, over 20 years ago.  I faithfully copied out her instructions, and have modified and added to this base recipe ever since.

There are basically 8 key elements to this curry – an oil/fat, onions, whole or ground spices, aromatics, a liquid, veggies and a meat or meat alternative such as lentils, chickpeas, split peas, tofu, paneer.   Fresh Herbs are a nice addition at the end.

 Ingredients

  • OIL/FAT: 2-3 tablespoons.  Ghee or butter or animal fats (lard, tallow, duck fat ect) or olive oil, or cococut oil.  The preference is ghee but any are fine.
  • ONION – 2-3 large, or 4-5 small.  Diced
  • SPICES – as whole seeds or ground (any combination of 1-2sp cumin, 1-2tsp coriander, 1 tsp fennel, ½ tsp cardamon, ½ tsp fenugreek, ½ tsp nigella/black seed, ½ tsp mustard, ½ tsp salt, ¼ tsp pepper, ¼ tsp nutmeg, ¼ tsp star anise, ¼ tsp clove).
  • AROMATICS – fresh garlic (a few cloves), ginger (a knob), chili (1 chili - depending on heat preference) and turmeric (a knob).   Cut or grate these finely and mix together. If you don’t have the fresh versions of these, you can use powdered - and add them with the other ground spices.
  • LIQUID:  Water and/or Coconut milk or cream, and/or fresh Tomatoes or tomatoes in a can, and/or stock (Veg, chicken, beef, lamb, goat).  Blend and amount of overall liquid is completely up to your preference for taste and a thicker or thinner curry.
  • VEG: Really any combo works here – usually 2-3 different vegetables is nice.  The pictured recipe above has onion, fresh green beans and capsicum.  Each vegetable just needs to be cooked for about the same amount of time as it would take to boil usually.  So carrots or potatoes or eggplant take a while (10 mins), fresh beans, broccoli, cauliflower, capsicum take a medium amount of time (5 mins), and spinach, zucchini, peas or other greens after often quick cooking – so just a few minutes more.  Its easy to chop them just before you add them.
  • MEAT or MEAT ALTERNATIVE: Works well with any meat, or lentil/bean or tofu or paneer.  So many options..  Beans, lentils, split peas, tofu and paneer are best cooked first separately and then added to the curry after the vegetables to heat through. Meat may also be poached or roasted beforehand and then added to heat through for a few minutes at the end.  Poaching meat prior create a nice stock to use in the curry.  Raw Meat may be added (cut into bite sized chunks) just after the slow cooking vegetables – but can be more tender cooked with the bones if you have time - add with the slow cooking vegetables and allow it to simmer slowly while all the vegetables cook too.   
  • HERBS – A sprinkling of fresh coriander is nice stirred through at the end.

Method

  1. Heat the oil/fat on low-medium heat.
  2. When the oil/fat is hot, if using whole spices, add them now and allow them to sizzle.  Some, like the mustard seeds may pop. 
  3. Add the onion. Stir every few minutes so it doesn’t stick, and cook evenly until soft and golden.
  4. Add in the chilli, garlic, ginger and turmeric mix.  Stir and cook for a minute.
  5. Add in any powdered spices
  6. Add in the liquids and bring to a simmer.  If using cans, which is a quick and easy option, add 1 can of chopped tomatoes, 1 can of coconut cream or milk, and then a couple of cups of stock.  The pictured curry above has 1 can of coconut cream, and a few cups of beef stock.   At the very least you can add water only as your liquid.  If using fresh tomatoes, add them just before the other liquids and let them cook down on medium heat for about 10-20 minutes with the lid on before adding any other liquids.
  7.  Chop and add in the veggies that need a long cooking time e.g. carrots, potatoes, eggplant.  Cook for 5 minutes on relatively high heat - a fast simmer. 11. 
  8. Bring the heat to medium - then chop and add in medium cooking time veggies (such as broccoli, cauliflower, mushrooms) Simmer for 5 minutes.
  9. Bring the heat to low.  Chop raw meat (if adding) into bite sized pieces and add to the pot, cook for an additional 2-3 minutes or until cooked through. OR Turn the heat to low to add any precooked meat (to keep the meat tender). Lentils, beans or tofu can be added at medium heat. Allow to simmer to heat through.
  10. Chop and add quick cooking veggies and greens. Simmer for another 2-3 minutes.
  11. Take off the heat
  12. Add finely chopped coriander and mix through (optional).

Serve with raita, and rice or naan if you like.  Click on links for available recipes. 

Photos of the process: (More to be added soon!)

Enjoy!

Photo credits: Beans from Neighbourhood Farm