Ingredients:
1 lb of meat (beef, lamb, or chicken), cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) crushed tomatoes
1 cup coconut milk
1 tablespoon tomato paste
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Fresh basil sprig for garnish
Instructions:
Prepare the Meat:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the meat pieces to the pot and sear them until they are browned on all sides, about 5-7 minutes. Once browned, remove the meat and set it aside.
Cook the Aromatics:
In the same pot, add the chopped onion and sauté for about 3-4 minutes until soft and golden.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Build the Curry Sauce:
Stir in the curry powder, ground cumin, ground coriander, turmeric, and cinnamon. Cook for about 1-2 minutes, letting the spices bloom and release their flavors.
Add the crushed tomatoes, tomato paste, and coconut milk. Stir well to combine.
Bring the sauce to a simmer and return the meat to the pot. Stir to coat the meat in the sauce.
Cover and let the curry simmer on low heat for 45-60 minutes, or until the meat is tender and the flavors have melded together. If the sauce thickens too much, add a splash of water or broth to reach your desired consistency.
Season and Garnish:
Taste and adjust the seasoning with salt and pepper as needed.
Once ready, spoon the curry onto a plate, and garnish with fresh cilantro or parsley and a sprig of basil on the side.
