Base Curry Recipe: The Perfect Foundation for Flavourful Indian Dishes
Master the art of creating a versatile and flavourful base curry with your Instant Pot. This essential recipe serves as the foundation for countless Indian dishes, allowing you to customise and build upon it to create a variety of curries, from mild and creamy to rich and spicy. With a blend of aromatic spices, onions, tomatoes, and garlic, this base curry brings depth and complexity to any dish you prepare.
Using the Instant Pot makes the process quick and hassle-free, ensuring that the spices and ingredients blend perfectly to create a rich and smooth curry base. Once prepared, you can store this base in batches, ready to transform into dishes such as chicken curry, vegetable korma, or lamb rogan josh. By starting with this flavour-packed foundation, you can save time without sacrificing taste, ensuring that every curry you make is bursting with authentic, vibrant flavours.
This base curry recipe is not only convenient but also incredibly adaptable. Add your favourite vegetables, meats, or legumes, and adjust the spice level to suit your taste. Whether you’re a seasoned curry enthusiast or new to Indian cuisine, having this base curry at hand makes it easy to create delicious and satisfying meals any night of the week.
Prep Time:
2 mins
Cook Time:
8 - 12 mins
Servings:
2 servings
Ingredients
- 1 tbsp oil
- 1 onion
- 2 cloves garlic crushed
- 2 tsp grated fresh ginger
- 2 tbsp curry paste
- 1 veg stock cube
- 200 ml water
- Meat/fish/ veg/ pulses of choice
- 1 tbsp tomato puree
- 1 x 400g tin chopped tomatoes
- 160 ml tin coconut cream
- Salt
Instructions
- Start your Base Curry by setting the pot to SAUTE with oil in the inner pot.
- Add onion. Sauté for 4 minutes.
- Add garlic, ginger and curry paste. Sauté for a further 1 minute until fragrant. Then, press cancel.
- Dissolve the stock cube into 200ml water and add into the pot.
- Add the remaining ingredients (except coconut cream and salt), ensuring the tomatoes are on top and do not stir to avoid burning.
- Set to PRESSURE for 3 mins if cooked pulses or vegetables only – quick pressure release (QPR) at the end of cooking.
- Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
- Set to PRESSURE for 7 mins for chicken fillets, beef or lamb chunks. Always natural pressure release after cooking meat.
- Stir in coconut cream and check seasoning. Add salt if required.
- Sit back, relax and enjoy your Curry!