Table Of ContentAll Delicious Curry Recipes You'll Ask for More
Scrumptious Zesty Dishes from Cradle of Spices
BY - Zoe Moore
Copyright 2022 by Zoe Moore
Copyright Notes
I’ve spent a lifetime in the kitchen, and all the knowledge I’ve accumulated from that hasn’t come without its fair
share of burns and disasters. Fortunately, I’m a lot wiser from it all and am now in a place where I can share my
knowledge and skills with you. However, that doesn’t mean anyone can use my content for any purpose they
please. This book has been copyrighted as a way to protect my story, knowledge, and recipes, so I can continue
sharing them with others into the future.
Do not make any print or electronic reproductions, sell, re-publish, or distribute this book in parts or as a whole
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This is a condensed version of the copyright license, but it’s everything you need to know in a nutshell. Please help
protect my life’s work and all the burns and melted spatulas I have accumulated in order to publish this book.
Gift for Buying My Book!
I wasn’t always a trained chef. Before I went to culinary school, my skills in the kitchen were pretty unreliable, and
my Sweet 16 birthday cake was the epitome of my amateur baking career at my uncle’s bakery. Since I insisted on
baking it without any help, you can imagine what it turned out like… I eye-balled all the measurements, made up
amounts for things like baking powder and salt, and even decided to throw more butter in just because I thought it
would make it better. Unfortunately, my unlimited passion wasn’t very fruitful in the end. It was delicious, though,
in its way.
Regardless of the kind of home cook you are, I’m sure the free ebooks I will send out will excite you equally!
They’re full of recipes that have been developed and tested by pro cooks so that you never end up with less than
perfect versions of delicious treats like my birthday cake. All you need to do is subscribe to my mailing list to get
the ebooks sent to you right away, and you can start cooking. Good luck!
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Table of Contents
Introduction
(1) Vegetable Bean Curry
(2) Lamb Madras Curry
(3) Vegetable Curry
(4) Sambar - Spicy Indian Curry
(5) Coconut Curry Chili
(6) Chicken Curry
(7) Indian Curried Barley Pilaf
(8) Creamy Curried Chicken
(9) Indian Curried Chicken Thighs
(10) Chicken Massaman Curry
(11) Indian Fish Curry
(12) Channa Masala (Chickpea Curry)
(13) Maharaja Curry
(14) Potato Curry
(15) Pressure Cooker Goat Curry
(16) Easy Shrimp Curry
(17) Palak Paneer Recipe Curry
(18) Okra Curry
(19) Curried Peas
(20) Lamb Curry
(21) Sweet Lamb Curry
(22) Spicy Slow Cooker Beef Curry
(23) Chicken and Broccoli Curry
(24) Chicken Curry with Goat Milk
(25) Vegetarian Kofta Curry
(26) Curried Celery
(27) Egg Curry
(28) Curried Lentils
(29) Kerala Chicken Curry
(30) Pav Bhaji
About the Author
Author's Afterthoughts
Introduction
Curry can be beans, turmeric, and cilantro. It can also be shrimp, broccoli, and onions. Curry can be fish or chicken
or beef, but no matter the ingredients, it always is an explosion of flavor, spices, and never seen before
combinations. There is not a unique way to make a curry, but anyway you're going to cook it, it will be delicious!
In its plainest form, curry is an Indian-style gravy used together with proteins, legumes, seafood, or veggies. It's
often served with Basmati rice and involves many fragrant fresh spices. The flavor profiles can range from not
spicy to extremely hot, but you should be able to adapt the following recipes to your liking! There's no need to burn
your mouth if you can't handle the heat, and there's definitely no shame in that either!
Now you too can travel to majestic India through these hand-picked recipes! They're simple enough so that anyone
can make them even if they're not an accomplished cook! Make a lovely and aromatic curry in a flash and impress
all of your friends!
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(1) Vegetable Bean Curry
This recipe can serve as a base for most of your curry dishes. It’s easy enough so that you can experiment with it
with different ingredients or spices. Feel free to substitute for your favorite veggies, make it spicier or milder, so
that you can have a different dish every time! Serve with naan bread and basmati.
Yield: 8
Preparation Time: 1 hour 25 minutes
List of Ingredients:
Pepper and salt to taste
Raisins ½ cup
Rinsed and drained kidney beans 1 cup
Rinsed and drained garbanzo beans 2 cups
Crushed tomatoes 4 cups
Cayenne pepper 1 pinch
Ground cumin 1 tsp.
Curry powder 3 tbsp.
Minced garlic cloves 2
Dried lentils ½ cup
Chopped white onion 1
Olive oil 2 tbsp.
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How to Cook:
Heat the oil in a pot on medium heat; cook the onion until it is tender. Add in the garlic and lentils. Use the
cayenne, cumin, and curry powder to season.
Stir and cook for 2 to 3 minutes. Mix in the raisins, kidney beans, garbanzo beans, and tomatoes.
Use pepper and salt to season. Lower the heat, let it simmer for 1 hour, and keep stirring occasionally. Enjoy.
(2) Lamb Madras Curry
Lamb madras is an incredibly aromatic and rich curry that has been very popular in British Indian restaurants. It’s
an exceptionally sharp and spicy dish that differs from other more authentic curries. Feel free to go mild on the
chili; you will still experience the fantastic taste of the spice-bathed lamb.
Yield: 8
Preparation Time: 2 hours 30 minutes
List of Ingredients:
Tamarind paste 1 tbsp.
Warm water 3 tbsp.
Sugar 1 tsp.
Garam masala 1 ½ tsp.
Cinnamon stick 1
Divided water 2 cups
Coconut milk 2 cups
Sliced onions 4
Vegetable oil ¼ cup
Melted ghee ½ cup
Cubed lamb meat 2 ¼ lb.
Ground turmeric 1 ½ tsp.
Ginger paste 2 tsp.
Garlic paste 3 tbsp.
Curry leaves 6
Dried red chili peppers 5
Coriander seeds 1 ½ tsp.
Salt 1/2 tsp.
Cumin seeds 1 ½ tsp.
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How to Cook:
Toast coriander seeds on medium heat until brown. Repeat the same process with cumin seeds and red chili
peppers. Add the ingredients to a processor. Put in the salt and process it to form a powder. Mix the ginger and
garlic pastes so that a paste is formed.
Sprinkle over the turmeric powder on the lamb and stir lightly. As above directed, toast fennel seeds and set them
aside.
Heat the Dutch oven on medium heat with the vegetable oil and ghee; cook the sliced onions for 10 minutes until
they turn brown. Mix in some curry leaves and fry for 2 minutes.
Add the meat. Fry for more than 1 minute. Boil it, lower the heat and let it simmer for 8 to 10 minutes.
Add and mix in 1 cup of the water and the coconut milk, along with the toasted fennel seeds, cardamom pods, and
cinnamon stick. Cover and let it simmer. Cook for 1 to 2 hours until tender.
Keep stirring after some time, do not let the sauce thicken, and add the remaining water to thin it.
After the lamb gets tender, stir the tamarind paste mixed with 3 tbsp. of the water, the sugar, and garam masala.
Cook it for 5 more minutes.
Take out the cardamom pods and a cinnamon stick before serving.
(3) Vegetable Curry
A very simple curry that is also cheap and healthy! Use staple pantry ingredients for a fast, easy, and healthy meal
in a flash. Substitute the butter for a plant-based alternative to make this dish vegan!
Yield: 4
Preparation Time: 35 minutes
List of Ingredients:
Cubed and peeled potatoes 2
Cauliflower head 1
Red pepper flakes 1 pinch
Ground black pepper and salt to taste
Ground turmeric ½ tsp.
Curry powder 2 tbsp.
Sliced carrots 2
Finely chopped onion ½
Olive oil 2 tbsp.
Butter ¼ cup
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How to Cook:
Heat the olive oil and butter in a skillet on medium heat. Add the carrots and onion, stir and cook until tender. Top
with red pepper flakes, pepper, salt, turmeric, and curry powder.
Add the potatoes and cauliflower to a pan, mix, and coat with the spices. Lower the heat to medium, cover, and let
it simmer for about 20 minutes. Keep on stirring occasionally.
