Making spice blends is a specialty of mine, and this particular recipe has options for using pre-ground spices (you might have most of them already!) or grinding your own from whole spices!

I’ll also link you to recipes where you can use garam masala!

What is garam masala?

It's a spice blend commonly used in Indian cuisine. There are many variations on it, but this particular blend can be made with spices easily found at most grocery stores.

Garam Masala vs Curry Powder

Both garam masala and curry powder have a cumin-coriander base with a little heat.

Madras curry powder (the blend we all think of when you say "curry powder") has turmeric (which is why it turns everything flaming yellow) and sometimes ginger.

Garam Masala has more baking spices like cinnamon, cloves, and cardamom.

I LOVE all of the baking spices in garam masala.

Recipes using Garam Masala

Now, comes the fun part! Here are a few recipes on my site that use garam masala. Knock yourselves out!

• Easy Lentil Curry
• Egg Curry
• Instant Pot Indian Chicken Curry
• Chicken Saag (swap out chicken for paneer chunks for Saag Paneer!)
• Slow Cooker Indian Beef

Garam Masala Ingredients

Here are some Amazon links in case you'd like to buy these whole spices online. I tried to find small-ish bulk packages so you don't end up with 5 pounds of cloves.

Again, you don't have to make this blend from whole spices, and I added the measurements for pre-ground spices in the recipe notes.

• Cumin Seeds
• Coriander Seeds
• Green Cardamom Pods
• Whole cloves

Black peppercorns, cinnamon sticks, and bay leaves tend to be inexpensive at the grocery store. I just linked to the ones that would be more economical bought online.

Do I have to use whole spices?

OK, don't be scared by this. You don't have to grind your own whole spices to make this. I do because I'm a spice geek and it makes me feel chefy. I mean, look how pretty they are!

I included the measurements for ground spices in case you want to go the sane route.

But, if you're up for some extra fun and a trip to flavortown, hear me out.

Where do you find whole spices?

When I first started grinding my own spices, I bought bags of whole spices at local Indian & Asian grocery stores. That's a fun place, if you've never been.

If you have a grocery store with a bulk spice section, check there, too! World Market has whole spices in small packages if you want to make just one or two batches of garam masala.

Luckily now you can find just about everything online. I'll link to the ingredients for garam masala below:

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garam Masala Spice FAQs

More Delicious Spice Blends on Perry's Plate

Homemade Curry Powder

The Best Taco Seasoning Ever

Greek Seasoning

Thai Seasoning Blend

Find even more on this post: My Favorite Spice Blends

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Garam Masala Spice Recipe

Yield: About ¾ cup

Prep Time: 10 minutes

Total Time: 10 minutes

Garam Masala is an Indian-style spice blend that is rich with warm baking spices. You can make it by grinding your own spices or using pre-ground. (See recipe notes!)

Print

Ingredients

• 2 bay leaves
• 1 cinnamon stick, broken into 3-4 pieces
• ⅓ cup coriander seeds
• ¼ cup cumin seeds
• 1 Tablespoon black peppercorns
• 1 Tablespoon green cardamom pods
• 2 teaspoons whole cloves
• 1 small dried chili
• ¼ teaspoon ground nutmeg

Instructions

1. Place all of the spices, except the nutmeg, into a small skillet over medium-low heat. Toast them for about 3-4 minutes, shaking the pan often, until everything is hot and fragrant. They burn easily, so watch them carefully.
2. Let the spices cool for 5 minutes. Grind them in batches in a small coffee or spice grinder.
3. Transfer the spices to a lidded container and add the nutmeg. Shake well. Store covered at room temperature.

*Recipe adapted from Epicurious.com.

Notes

Nat's Notes:

If you'd rather make this blend from pre-ground spices here are the measurements for you:

• 2 bay leaves, crushed (just crush them as best you can with your fingers or omit them entirely)
• 1 ½ teaspoon ground cinnamon
• 5 Tablespoons ground coriander
• 4 Tablespoons ground cumin
• 2 ½ teaspoons finely ground pepper
• 2 teaspoons ground cloves
• ⅛ teaspoon crushed red pepper flakes (or just a pinch)
• 1 ½ Tablespoons ground cardamom

*Original recipe adapted from Epicurious.com.

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The post Homemade Garam Masala Recipe appeared first on Perry's Plate.

You'll love this Tomato Egg Curry

It’s a pantry-friendly hero: just eggs, tomatoes, and a few warm spices you probably already own. In under 30 minutes, you’ve got a protein-packed, gluten-free dinner that tastes like you simmered it all day.

Serve it with fluffy rice or warm naan, shower it with fresh cilantro, and add a squeeze of lime for brightness. Just be ready for people to ask for seconds. Or secretly stash leftovers in the fridge for your lunch the next day.

Egg Curry Ingredients

• Coconut oil, or other heat-safe oil
• Onion
• Ginger
• Garlic
• Green chilies (fresh or canned)
• Ground coriander
• Turmeric
• Cayenne pepper (more if you want it spicier)
• Ground cumin
• Canned tomatoes
• Salt
• Hard-boiled eggs
• Coconut milk
• Garam masala
• Lemon or lime juice
• Fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

How to make Egg Curry

1. First, boil your eggs.

Like I said, this is a great use for leftover hard-boiled, eggs, but boiling fresh ones is easy -- especially in an Instant Pot.

I cook 6-7 eggs for 4 min at high pressure in my Instant Pot, release the steam immediately, and put them in an ice bath.

I like to cook them just BARELY underdone so they stay soft in the curry. No one likes chalky, overdone eggs. Ew.

This is a great step to do ahead of time, too.

2. Brown those onions.

The more color you get on those onions, the more sweetness you'll add to the curry. It's worth the effort, I promise.

Caramelizing onions never ceases to amaze me. It's one of nature's best magic tricks.

3. Add the spices.

One technique that frequently appears in Indian recipes is "blooming" the spices in hot oil. Letting the spices simmer in the pan makes their flavors more robust. Don't skip this step either!

4. Blend and add the tomatoes.

Instead of using tomato sauce, this recipe uses a big can of tomatoes that is blended up. I wouldn't recommend using tomato sauce or your sauce won't have the same consistency and may have a stronger "tomato-y" flavor.

Adding the tomatoes like this will also help to deglaze your pan in case some of those spices have started to stick. They'll loosen up quickly with a quick stir.

5. Nestle the eggs into the sauce cut-side up.

I feel like this is self explanatory.

It also reminds me of high school when we'd go to a diner at 10:30 PM, order mozzarella sticks and pretend they're in a hot tub party together. 

Wait, you didn't do this?

6. Add the exciting things.

Like a drizzle of coconut milk, a sprinkle of garam masala, some lime juice, and a showering of cilantro. *drool*

Want to know a secret? That's actually finely chopped kale, not cilantro. When I was literally photographing this recipe, I went to grab the cilantro AND FOUND NONE IN THE FRIDGE.

So, I improvised. I don't recommend using kale, though, unless you're also in a pinch while photographing egg curry. 

And serve! That's it!

Any questions? I usually get asked these questions, so I'll answer them right here for you.

Egg Curry Recipe variations

Sure! If egg curry isn't your thing, then use chopped chicken, fish, or a can of chickpeas to keep it meatless. The curry sauce itself is pretty versatile.

If you use chicken or fish, sear them at the beginning, remove them from the pan, then add them back in at the end after the sauce is finished cooking.

Tips for making Egg Curry (Indian style)

• Place the eggs cut side up to keep them intact.
• Let your spices simmer in the pan to make their flavor more robust.

Making Boiled Egg Curry ahead of time

Curry (like chili and other heavily-spiced dishes) are sometimes better after a day or two. This easy egg curry reheats well and is just as delicious eaten later.

If you're looking for a freezer meal, try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

What to serve with Tomato Egg Curry

• Roasted Cauliflower Rice is my favorite (as shown in the pics). I buy the frozen riced cauliflower at Costco and throw it on a pan in the oven. Easy peasy.
• Steamed jasmine rice
• Quinoa
• Flatbread, like naan
• With some Curry Roasted Cauliflower if you're avoiding grains

Storing Egg Curry

Store your leftover egg curry in a container for up to 3 days in the fridge.

How to freeze Indian Egg Curry

I wouldn’t freeze boiled eggs, I mean why would you since they’re so easy to boil! Instead try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

How to reheat Indian Egg Curry

I recommend reheating your curry on the stovetop on medium until heated thoroughly.

More like this Indian Egg Curry Recipe

I've got a few more Indian-style recipes on my site that our family loves! 

• Instant Pot Indian Chicken Curry is probably my favorite. It's also another recipe adapted from the cookbook I mentioned above!
• Indian-Inspired Butternut Squash Soup is DELIGHTFUL. It's a great option for a meatless, light dinner.
• Slow Cooker Indian Beef is a unique recipe because beef isn't as widely eaten in India. Beef can handle a lot of spices and Indian spices are delicious with beef, too!
• Mulligatawny is another soup that we love! It's a great home for leftover chicken & rice, too.SaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Egg Curry Recipe FAQs

Indian Egg Curry Recipe

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 35 minutes

Egg Curry is an easy, meatless Indian-style curry! Creamy hard cooked eggs simmered in a lovely spiced tomato gravy makes a comforting vegetarian meal any night of the week.

Print

Ingredients

• 2 Tablespoons coconut oil, or other heat-safe oil
• 1 large onion, diced
• 1 Tablespoon minced peeled ginger
• 1 Tablespoon minced peeled garlic
• 1 Tablespoon minced green chilies (fresh or canned)
• 1 ½ Tablespoons ground coriander
• ¾ teaspoon turmeric
• ¼ teaspoon cayenne pepper (more if you want it spicier)
• ½ teaspoon ground cumin
• 1 28-ounce can tomatoes, pureed with liquid
• 1 ½ teaspoons salt, or to taste
• 6-7 hard-boiled eggs, peeled and halved
• 1 cup full-fat coconut milk
• ½ teaspoon garam masala
• Juice of 1 lemon or lime
• ¼ cup chopped fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

Instructions

1. Heat oil in a large, wide skillet or saucepan over medium-high heat.
2. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes.
3. Stir in ginger, garlic, and chilies; cook for 2 more minutes. Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously. If the mixture is getting too hot or sticking/scorching, add ¼ cup of water and stir things around.
4. Puree the tomatoes (with juices) in a blender, then pour it in to the pan. Add salt and mix well. Reduce heat to low, cover and simmer, stirring occasionally, 8-10 minutes.
5. Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.
6. Drizzle the coconut milk over the curry and shake the pan a little to spread it around.
7. Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.
8. Garnish with cilantro and serve with cauliflower rice, quinoa, or flatbread.

Notes

1. You may use a fresh serrano chile, a small jalapeno, or a Tablespoon of diced green chiles in this. If you'd like it spicier, leave the seeds in or add some sriracha or crushed red pepper flakes as a garnish.
2. This recipe is lightly adapted from Easy Indian Cooking by Suneeta Vaswani

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
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Nutrition Information

Yield 6 Serving Size 1.5 cups curry
Amount Per Serving Calories 272Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 218mgSodium 761mgCarbohydrates 12gFiber 4gSugar 6gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Indian Egg Curry appeared first on Perry's Plate.

Since I have dozens of Asian-inspired recipes on my site, I sometimes make coconut rice to add a little more intrerest to the meal. (Not always. I’m busy like you!) I really love the extra richness and flavor of the coconut in the rice and it pairs well with so many thing.

Why You'll Love This Instant Pot Coconut Rice

• Instant Pot recipes are the best. That alone makes me love this – just toss everything in and let it go.
• You don’t need any fancy ingredients. Good coconut milk is easy to find.
• The extra richness from the coconut milk adds good fats and a creamy texture to your rice.
• It pairs with so many things! I especially love it with stir fry and curry recipes.

What you'll need for Coconut Rice in Instant Pot

• Long grain white rice, like basmati or jasmine
• Coconut milk (full-fat and light are both fine)
• Sea salt
• Sweetener of choice (I use monkfruit sweetener or coconut sugar)

How to make Instant Pot Coconut Rice

1. Rinse the rice under cold water for about 2 minutes or until the water runs clear.
2. Put the rinsed rice, coconut milk, salt, sweetener, and 1 cup of water into the insert pot of your Instant Pot or other type of multi-cooker. Stir everything together well -- especially if the coconut milk has separated and the cream has hardened.
3. Place the lid on your Instant Pot, sealing it closed and moving the steam valve to "sealing".
4. Cook on high pressure for 5 minutes.
5. When the pressurization time is over, let the cooker sit, naturally releasing pressure for about 10 minutes before manually releasing the rest of the steam.
6. Remove the lid and stir the rice around a bit with a fork to fluff it up. Cover to keep warm until ready to serve.

Coconut Milk Rice Instant Pot Variations

During the cooking process, you can add grated fresh ginger, crushed garlic, or the white parts of a spring onion.

Sometimes I like to stir in fresh cilantro, mint, or the green parts of a spring onion just before serving for a pop of color.

Coconut Rice Instant Pot Tips

For amazingly fluffy rice, rinse the dried rice 2-3 times before cooking.

Add some toasted coconut flakes to add even more coconut flavor and texture!

What to Serve with Coconut Rice

These recipes would also be great with this coconut rice!

Mango Chicken Curry -- An oldie from Perry's Plate (and in desperate need of an update!), but still such a great recipe. Mango + coconut is a stellar combo.

Easy Thai Chicken Curry for Instant Pot -- Another reason to get a second Instant Pot. Heh.

Paleo Thai Grilled Chicken with "Peanut" Sauce -- Yes. Just do this. That peanut sauce with this coconut rice?! I may have to throw that on my menu next week.

Ahi Tuna Poke Bowls  -- Poke bowls don't typically have coconut rice, but I think it's a fabulous idea.

Grilled Malibu Chicken -- Anything with pineapple automatically goes with coconut. Yes? Maybe?

How to Store and Reheat Instant Pot Coconut Rice

It stores well in an airtight container for up to 3 days in the fridge. After reheating, simply fluff it with a fork.

Frequently Asked Questions

Easy Instant Pot Coconut Rice

Yield: Serves 6-8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Instant Pot Coconut Rice is just a few ingredients, but has such a great flavor and compliments so many ethnic dishes! Try it the next time you make a curry!

Print

Ingredients

• 2 ½ cups long grain white rice, like basmati or jasmine
• 2 - 13.5 ounce cans of coconut milk (full-fat and light are both fine)
• 2 teaspoons sea salt
• 3-4 Tablespoons sweetener of choice (I use monkfruit sweetener or coconut sugar)

Instructions

1. Rinse the rice under cold water for about 2 minutes or until the water runs clear.
2. Put the rinsed rice, coconut milk, salt, sweetener, and 1 cup of water into the insert pot of your Instant Pot or other type of multi-cooker. Stir everything together well -- especially if the coconut milk has separated and the cream has hardened.
3. Place the lid on your Instant Pot, sealing it closed and moving the steam valve to "sealing".
4. Cook on high pressure for 5 minutes.
5. When the pressurization time is over, let the cooker sit, naturally releasing pressure for about 10 minutes before manually releasing the rest of the steam.
6. Remove the lid and stir the rice around a bit with a fork to fluff it up. Cover to keep warm until ready to serve.

Notes

Stovetop adaptation: Add the rice, coconut milk, 1 cup of water, sea salt, and sweetener in a large saucepan. Bring to a boil. Reduce to low heat, cover, and let it simmer for 15 minutes. Remove from heat and let it sit, covered for 10 minutes. Fluff the rice with a fork and serve immediately.

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Curry Lentils are a game changer!

I’ll show you how to take a handful of ingredients and turn them into an aromatic pot of curried lentils in just a few minutes! It’s delicious over some rice or a shredded cabbage salad if you’re avoiding grains.

There are a couple of ingredients that you might not have, but I’ll show you where to get them (most places should have them both) and pretty soon you’ll have your spice cupboard set up to make other Indian-inspired meals!

Lentil Curry Recipe Ingredients

Red Lentils

Not brown lentils or French lentils or any other lentils.

RED lentils.

When they're cooked and soft and you give them a whisk, they break down a bit and create that thick, porridge-like consistency.

Red lentils are easy to find in just about any grocery store. (Or bulk sections!)

There are a couple more ingredients in this recipe that you may not have on hand...

Black Mustard Seeds

Black mustard seeds came with a set of spices and a spice rack that we purchased right after we got married. I had no idea what to do with them.

After watching episode after episode of Aarti Party on The Food Network (Aarti Sequeira is the most delightful Indian chef. Go follow her on IG.) I learned how to use them!

They usually get added toward the beginning of a recipe and are allowed to "fry" in the hot oil along with other spices used in a curry. This allows the flavors to deepen & "bloom" and get rid of some of that raw spice flavor.

It's not too difficult to find them in the spice section of some grocery stores. Usually the nicer grocery stores with a more robust spice section has it.

Or you can get black mustard seeds on Amazon.

Like I mentioned earlier, you'll want to use red lentils for this lentil curry so you can get that porridge-like texture.

See how it break down with just a little whisking?

Garam Masala

The last special ingredient for this lentil curry is a popular Indian spice blend called Garam Masala. Sometimes it's referred to as the Indian equivalent of French Herbs de Provence or Chinese Five Spice Powder.

It's similar to curry powder but it doesn't have turmeric and it has a few other spices that curry powder doesn't have. It's a little heavy on the cinnamon & cardamom. Mmm.

It used to be hard to track down, but now you can find it in most grocery stores in the spice section.

I still grind my own from mostly whole spices, because I'm a spice nerd and it makes me feel cheffy. Here's my Homemade Garam Masala Recipe that you can grind from whole spices OR make with pre-ground.

Like I said you can totally buy garam masala at the store or online at Amazon.

So cozy, right? Cozy and comforting, but not heavy.

I love that little sprinkle of garam masala on top.

I know I talked about "frying" the spices in oil earlier, but garam masala is traditionally added at the very end for a different pop of flavor.

How to make Curry Lentils

1. Heat 2 Tablespoons of the oil in a large lidded skillet or saucepan over medium-high heat.
2. Saute the onions for 4-5 minutes until they turn translucent. Add the garlic and ginger and cook for another minute.
3. Create an empty space in the middle of the skillet and add the remaining 2 Tablespoons of oil. Sprinkle the mustard seeds, cumin, turmeric, and pepper flakes into the hot oil. Let it sizzle for about 30 seconds and then mix everything together in the pan.
4. Add the chicken broth and lentils. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for 20-25 minutes or until most of the liquid has been absorbed by the lentils.
5. Stir the coconut milk and salt into the lentils and whisk everything together to break up the lentils and create a porridge texture. Let the lentils simmer for another 1-2 minutes.
6. Remove from the heat and taste, adding more salt if needed. Squeeze the juice from ½ a lemon over the lentils and sprinkle on the garam masala and some freshly chopped cilantro.
7. Serve immediately either alone or with some steamed rice, cabbage slaw, cauliflower rice, or roasted vegetables.

What to Serve with Lentils Curry

You can definitely eat this alone! If you're wanting a side dish you can pair it with some steamed rice or a piece of naan bread. Here are a few more ideas:

The first time I tested out this recipe I was also testing out the Cabbage Slaw with Cucumber Yogurt Dressing and they went so well together!

If you're eating paleo or grain-free, try making some Roasted Cauliflower Rice to go with it. Or some Paleo Zucchini Flatbread.

I love eating curries with roasted vegetables, too. Especially this Curry Roasted Cauliflower!

How to Store Curry Lentils

Store leftovers in a lidded container for up to 5 day in the fridge. You could also freeze this curry in batches for easy meals for those busy weekdays.

Can you freeze Lentil Curry?

Yep!

Package it up in freezer-safe containers for easy meals later. Your future self will love you for it.

I love these deli containers for freezing leftover soups, stews, beans, and broth.

More Easy Indian Curry Recipes

Here are a few more Indian-style curry recipes on my site!

Mango Chicken Curry is a creamy dish with a slightly sweet mango curry sauce.

If you’ve ever had Saag Paneer, the spinach and cheese based curry, I created a dairy free Chicken Saag using chicken! 

My favorite curry to make for a crowd is this Instant Pot Indian Chicken Curry. It’s DELICIOUS and tastes like you’re in a fancy Indian restaurant!

If you’re looking for something meatless, try Egg Curry!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Frequently Asked Questions

Easy Lentil Curry

Yield: Serves 4-5

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Easy Lentil Curry is an Indian-inspired meatless curry that's quick enough for a busy weeknight! Serve it alone or alongside some steamed rice, cucumber-yogurt sauce, or roasted vegetables.

Print

Ingredients

• 4 Tablespoons oil (avocado, coconut, or ghee)
• 1 medium red or yellow onion, diced
• 1 clove garlic, minced or microplaned
• 1-inch knob of ginger, minced or microplaned
• 1 teaspoon black mustard seeds
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• 3 cups vegetable or chicken broth
• 1 cup red lentils
• 1 cup full-fat coconut milk
• ½ teaspoon sea salt
• Pinch of crushed red pepper flakes (optional)
• Juice from ½ lemon
• ½ teaspoon garam masala
• Freshly chopped cilantro, for garnish

Instructions

1. Heat 2 Tablespoons of the oil in a large lidded skillet or saucepan over medium-high heat.
2. Saute the onions for 4-5 minutes until they turn translucent. Add the garlic and ginger and cook for another minute.
3. Create an empty space in the middle of the skillet and add the remaining 2 Tablespoons of oil. Sprinkle the mustard seeds, cumin, turmeric, and pepper flakes into the hot oil. Let it sizzle for about 30 seconds and then mix everything together in the pan.
4. Add the chicken broth and lentils. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for 20-25 minutes or until most of the liquid has been absorbed by the lentils.
5. Stir the coconut milk and salt into the lentils and whisk everything together to break up the lentils and create a porridge texture. Let the lentils simmer for another 1-2 minutes.
6. Remove from the heat and taste, adding more salt if needed. Squeeze the juice from ½ a lemon over the lentils and sprinkle on the garam masala and some freshly chopped cilantro.
7. Serve immediately either alone or with some steamed rice, cabbage slaw, cauliflower rice, or roasted vegetables.

Notes

Nat's Notes:

1. It's important to use red lentils in this recipe instead of another type of lentil. Red lentils break up more after they cook, creating a porridge-like texture.
2. This recipe can easily be doubled. Just increase the cooking time to make sure the lentils are completely soft.
3. You can freeze these, too, for quick meals in the future!

Recommended Products

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The post Curry Lentils Recipe appeared first on Perry's Plate.

This particular recipe is a classic butternut squash recipe with hints of curry and a fun little garnish on top! Roasting the vegetables brings out some sweetness and caramelization that gives the soup a lot of depth.

And don’t forget about blending. If you have an immersion blender you’ll be super grateful. If not, you can definitely use a counter top blender and do it in batches. I recommend investing in an immersion blender, though. They’re inexpensive and you’ll use it more than you think!

What is Curry Butternut Squash Soup

While you can season a butternut squash soup a lot of ways, ones that have some curry powder is a rather classic take on it. It’s usually a blend of cooked squash, aromatics, broth, and seasonings.

Why You'll Love This Butternut Squash Soup Recipe

• If you’ve never made a blended butternut soup before it’s a great recipe to start with! It’s easy, straightforward with a little wiggle room for improvisation.
• It’s versatile and can easily take on some protein if you’re wanting that. Leftover roast chicken or a can of chickpeas (ohhh roasted would be fab) would work well here.
• It freezes well! Have an abundance of squash? Make a great big batch and freeze them for later in the year when you get a hankering.

Curry Butternut Squash Soup Ingredients

For the Soup

• Butternut squash
• Yellow onions
• Apples
• Coconut oil
• Homemade Chicken Stock (Or store-bought)
• Freshly Ground Curry Powder
• White wine vinegar
• Salt and pepper

How to Make Butternut Squash and Apple Soup

1. Preheat oven to 425°F (220°C).
2. Peel the butternut squash, remove the seeds, and chop into 1-inch cubes. Peel and chop the onion into 1-inch cubes. Chop the apple into 1-inch cubes. (No, I don't peel them.)
3. Place all of the cubes in a large bowl and toss them with melted coconut oil, 1 teaspoon salt, and ½ teaspoon pepper. Divide the cubes on two rimmed baking sheets and spread evenly in a single layer. Roast for 35-45 minutes, tossing once or twice, until very tender.
4. Transfer the vegetables to a large pot and add the chicken broth. Add curry powder and let it simmer for 5-10 minutes. Blend using an immersion blender or work in batches using a regular blender. The soup should be smooth. Stir in white wine vinegar.
5. Ladle soup into bowls and sprinkle with condiments.

Paleo Butternut Squash Soup Topping Ideas

I love serving this soup with thinly sliced green onions, flaked coconut (lightly toasted), and/or roasted cashew pieces. You also garnish with other seeds such as sunflower or pumpkin seeds.

What to Serve with Best Butternut Squash Soup

A side of Zucchini Flatbread would be perfect with this soup recipe!

If you aren’t following a Paleo diet, you could serve with freshly sliced Sourbread or croutons.

How to Store Butternut Squash Curry

Store any leftovers in a lidded container in the fridge for up to a week. You can also freeze leftovers!

How to Freeze Paleo Butternut Squash Soup

Yes! Freezing soup is so easy and make the perfect light meal for when you don’t feel like cooking. Simply let the soup cool down completely before pouring it into freezer safe containers.

More like this Recipe for Butternut Squash Soup

AND if you love this recipe, you'll probably love the other butternut squash soup recipes on my site!

Apple-Squash Soup with Bacon

Roasted Butternut Squash, Carrot, and Ginger Soup

Azteca Squash Soup with Chorizo

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Curry Butternut Squash Soup Recipe FAQS

Curry Butternut Squash Soup Recipe

Yield: Serves 4-5

Prep Time: 15 minutes

Total Time: 15 minutes

This quick little soup has a hint of Indian spices, but what really makes this soup shine are the garnishes on top -- sliced green onions, toasted coconut, and roasted cashews are a must!

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Ingredients

For the Soup

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• 1 large butternut squash
• 2 yellow onions
• 2 apples, preferably sweet
• 3 Tablespoons coconut oil, melted
• 1 quart chicken stock
• ½ teaspoon curry powder
• 2 Tablespoons white wine vinegar
• salt and pepper

Garnishes

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• Thinly sliced green onions
• Flaked coconut, lightly toasted (I've used both sweetened and unsweetened.)
• Roasted, salted cashew pieces

Instructions

Preheat oven to 425 degrees F.

Peel the butternut squash, remove the seeds, and chop into 1-inch cubes. Peel and chop the onion into 1-inch cubes. Chop the apple into 1-inch cubes. (No, I don't peel them.)

Place all of the cubes in a large bowl and toss them with the coconut oil, 1 teaspoon salt, and ½ teaspoon pepper. Divide the cubes on two rimmed baking sheets and spread evenly in a single layer. Roast for 35-45 minutes, tossing once or twice, until very tender.

Transfer the vegetables to a large pot and add the chicken broth. Add curry powder and let it simmer for 5-10 minutes. Blend using an immersion blender or work in batches using a regular blender. The soup should be smooth. Stir in white wine vinegar.

Ladle soup into bowls and sprinkle with condiments.

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The post Best Butternut Squash Soup Recipe appeared first on Perry's Plate.

This recipe is unique because beef isn't typically used in Indian cuisine, but it holds up so well to all of the bold spices and flavors!

Why You'll Love This Slow Cooker Beef Curry

Slow Cooker Indian Beef is a recipe I am certain you will love! The rich and aromatic flavors that develop throughout the cooking process and get infused into the beef are simply delicious. This dish is a fusion of savory spices like cumin, coriander, and garam masala, perfectly complemented by the sweetness of cinnamon, ginger and coconut milk. Plus, the convenience of the slow cooker means minimal effort for maximum taste!

Beef Curry Recipe Ingredients

• Beef stew meat or boneless chuck
• Ground coriander
• Ground cumin
• Black pepper
• Salt
• Onion
• Cornstarch
• Fresh ginger
• Serrano or jalapeno chiles
• Cinnamon stick
• Bay leaf
• Ground cardamom
• Ground cloves
• Homemade Garam Masala
• Beef stock or broth
• Coconut milk
• Fresh mint leaves
• Fresh cilantro leaves
• Steamed basmati or jasmine rice, for serving

Best Beef for Indian Beef Curry

For this recipe I like using 2-3 pounds of beef stew meat or a beef chuck roast cut into bitesized chunks. I don’t recommend using nice cuts of steak here since it will dry out during cooking.

How to make Indian Beef Curry

1. Place your chopped beef into a 6 or 7 quart slow cooker. Sprinkle coriander, cumin, pepper, 1 teaspoon of the salt, and the cornstarch over the beef.
2. Add the diced onion and use your hands or a large spoon to toss everything around. Let it sit for a few minutes while you gather and prep the rest of the ingredients.
3. To the slow cooker, add the ginger, chopped chili, cinnamon stick, bay leaf, cardamom, cloves, and garam masala. Give it another stir and then pour the beef broth in down the sides of the cooker.
4. Cover with the lid and cook on low for 5-6 hours or until the beef is tender. I recommend stirring it halfway through cooking.
5. Stir in the coconut milk and add the fresh herbs. Close the cooker and let it cook for another 10-15 minutes or so. Now would be a great time to make a pot of rice!
6. Serve curry with steamed rice.

Curry Beef Tips and Variations

• If you are able to, I highly recommend grinding your own spices! You won’t believe how much more flavorful this dish will be.
• As with all curry recipes, the flavors develop if left for a day or two, so feel free to make this dish in advance.
• Dairy - If you aren't concerned with this being dairy-free, use 1 ½ cups plain Greek yogurt instead of the coconut milk.
• Meat - You could easily substitute the beef for chicken or lamb.

Common Mistakes When Making Beef Curry

• Cooking too long. Beef stew meat takes a few hours to soften, but you can’t treat it like a pot roast and let it sit in your cooker for 8-10 hours. It’ll dry out for sure.
• Cooking too hot. Modern slow cookers (post 1990s) are calibrated at higher temps. Using the hot setting increases the risk of scorching your sauce and overcooking your meat.

Serving Indian Beef

We love pairing it with steamed basmati or jasmine rice. Simple yet delicious!
This could also be served with roti, naan bread or Paleo Zucchini Flatbread.

Storing Leftover Indian Beef Curry

When the curry cools to room temperature, store it in an airtight container in the refrigerator for up to 5 days.

Beef Curry Recipe FAQs

It's not the prettiest dish, but heavens... it has so much flavor, and slow cooking the beef makes it fall-apart tender. It made me want to dance around in a sari.

Pink, to be exact.

If you're looking for other Slow Cooker or Instant Pot beef recipes, here are a few of my favorites!

More Slow Cooker or Instant Pot Beef Recipes on Perry's Plate

Gyro-Inspired Shredded Beef -- a Mediterranean inspired beef that's easy to put together and makes the most delicious Greek salads!

Chipotle Barbacoa Copycat Shredded Beef -- Make a whole pot of the shredded barbacoa beef you love at home!

Instant Pot Shredded Beef with Green Chile -- Another one of my favorite taco meat recipes! Makes a killer burrito bowl, too.

Instant Pot Beef Stew -- A classic beef stew made easy in your pressure cooker!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Beef

Yield: 8

Prep Time: 40 minutes

Cook Time: 2 hours

Additional Time: 1 hour 20 minutes

Total Time: 4 hours

This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.

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Ingredients

• 2-3 pounds beef stew meat or boneless chuck cut into 1 ½-2 inch cubes
• 2 Tablespoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon black pepper
• 1 Tablespoon salt
• 2 cups small-diced onion, divided (about 1 large onion)
• ¼ cup cornstarch
• 2 Tablespoons peeled and minced fresh ginger
• 1 or 2 seeded and chopped serrano or jalapeno chiles
• One 3-inch cinnamon stick
• 1 bay leaf
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon garam masala (see note)
• 2 cups beef stock or broth
• 1 13 oz can of full-fat coconut milk
• 2 Tablespoons chopped fresh mint leaves
• 2 Tablespoons chopped fresh cilantro leaves
• Steamed basmati or jasmine rice, for serving

Instructions

1. Place your chopped beef into a 6 or 7 quart slow cooker. Sprinkle coriander, cumin, pepper, 1 teaspoon of the salt, and the cornstarch over the beef.
2. Add the diced onion and use your hands or a large spoon to toss everything around. Let it sit for a few minutes while you gather and prep the rest of the ingredients.
3. To the slow cooker, add the ginger, chopped chili, cinnamon stick, bay leaf, cardamom, cloves, and garam masala. Give it another stir and then pour the beef broth in down the sides of the cooker.
4. Cover with the lid and cook on low for 5-6 hours or until the beef is tender. I recommend stirring it halfway through cooking.
5. Stir in the coconut milk and add the fresh herbs. Close the cooker and let it cook for another 10-15 minutes or so. Now would be a great time to make a pot of rice!
6. Serve curry with steamed rice.

INSTANT POT VARIATION: Follow the instructions as listed, placing the ingredients into the insert pot of a 6 quart Instant Pot. DO NOT PUT THE CORNSTARCH IN AT THE BEGINNING. Cover and cook at high pressure for 30 minutes. Whisk the cornstarch into the coconut milk and add it at the very end, using the saute mode to simmer the curry so it will thicken.

Notes

Nat's Notes:

1. Garam masala is an Indian spice blend. I've noticed it in the spice section of many grocery stores lately, but if you can't find it there you can order it on Amazon or, I have a recipe for it here: Homemade Garam Masala.
2. If you aren't concerned with this being dairy free, use 1 ½ cups plain Greek yogurt instead of the coconut milk.
3. You might wonder why there is coconut oil in the ingredient photo? I used grass-fed beef which is usually leaner than commercially raised beef. To add a little extra richness to the curry I added a Tablespoon of coconut oil along with the other ingredients.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Crock-Pot 7-Quart Oval Manual Slow Cooker | Stainless Steel (SCV700-S-BR)
• 
  Eat Well Premium Foods - Garam Masala Spice Blend 4 oz, Salt Free, Authentic Indian Food Spices, Gluten Free

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post My Favorite Indian Beef Curry appeared first on Perry's Plate.