Indian Curry Madras (gluten free)
Today I have a delicious lunch or dinner idea 🙂 I never thought I’d try so many different curry variations but it’s actually been that way for about a year now. At first I wasn’t a fan of Chili but that has completely changed. I still don’t like my dish too spicy. First I discovered my love for Indian curry in a restaurant. Then I just wanted to try it at home and now I make the dish almost only at home. I had a similar experience with Thai Curry.
At first I thought it would be a big effort to make such a dish at home but it is super easy and basically it is ready in about 15 minutes. You can also make it the way you like it, e.g. add vegetables you like, vary the spiciness and add tofu or paneer (paneer is an Indian cheese and not vegan). I prefer my Indian curry with spinach, tofu and tomatoes. I love this combination very much. You can also prepare this dish very good for the next days (as Meal Prep).
Why is curry so healthy?
Curry is not only very tasty, it also has a positive effect on your health. People who eat curry regularly are said to be more resistent to common diseases of civilization and inhibit inflammations, because curcuma is usually a component of curry. Therefore I recommend to add turmeric regularly at breakfast or dinner.
Indian Curry Madras
- 2 Cloves Garlic
- 1 Onion
- 1 tbsp Cumin
- 1 tbsp Pepper spice
- 1 small piece Ginger
- 3 tbsp Madras Curry paste I use the mild one
- 1 can Chickpeas
- 2 Tomatoes
- 1/2 can Coconut milk
- 1 cup Rice
- First prepare the rice in a saucepan or rice cooker (I used a rice cooker and added 2 cups of water)
- Cut the garlic cloves, ginger and onion into small pieces
- Cut the tomatoes into slices
- Heat the olive oil in a pan, add the onions, ginger and garlic and fry for about 3 minutes
- Add the spices, let it simmer for about 5 minutes, stirring regularly and then mix the curry paste with coconut milk in it
- Add the vegetables and let it simmer for another 5 minutes
- Season to taste with salt and pepper