Anything Curry(Spicy Hot!)
A vibrant, spicy curry featuring aromatic spices, fresh vegetables, and tangy vinegar and lime, perfect for those who enjoy bold flavors and hearty, customizable dishes.
Ingredients
- 2 Tbsp. almond oil ⓘ
- 2 Tbsp. sesame oil ⓘ
- 1 large onion, cubed ⓘ
- 2 large tomatoes, cubed ⓘ
- 1 jalapeno pepper, cubed ⓘ
- 2 Tbsp. finely chopped ginger root ⓘ
- 4 Tbsp. wine vinegar ⓘ
- 2 Tbsp. lime juice ⓘ
- 2 Tbsp. soy sauce ⓘ
- 1 lb. chicken chunks, shrimp or vegetables ⓘ
- water ⓘ
- 1/2 c. curry powder ⓘ
- 2 tsp. mustard seed ⓘ
- 1 Tbsp. turmeric ⓘ
- 1/4 c. garlic powder ⓘ
- 1/8 c. chili powder ⓘ
- 1 tsp. cumin ⓘ
- 2 tsp. ground cinnamon ⓘ
Instructions
- Mix all the spices together in a large bowl.
- Blend well. Pour vinegar, lime juice, and enough water to make a thick paste. Set aside.
- Cook onions, peppers, jalapeno, and ginger root in oils until soft.
- Add tomatoes and cook down.
Tips & Substitutions
For a milder curry, reduce the amount of jalapeno and chili powder. You can substitute almond oil with olive oil if needed. To enhance the flavor, consider marinating the chicken or vegetables in the spice paste for at least an hour before cooking. This dish can be adapted with different proteins or vegetables, like shrimp or curried broccoli stems, to suit your taste.
Serving Suggestions
Serve this spicy curry over steamed rice or with warm naan to soak up the flavorful sauce. It pairs beautifully with Indian recipes like Indian lentils and spinach for a complete meal. Garnish with fresh cilantro for added flavor and color. Consider a side of cucumber raita to balance the heat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water if it thickens too much. This curry also freezes well; just defrost overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Anything Curry(Spicy Hot!) contains roughly 1355 calories, with 15g protein, 64g carbohydrates, and 123g fat. It is an excellent source of iron (116% of the Daily Value), dietary fiber (82% of the Daily Value), and vitamin C (56% of the Daily Value). Note that it is relatively high in sodium, at 2249mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetables instead of chicken or shrimp?
Absolutely! This recipe is versatile, allowing you to use a variety of vegetables such as bell peppers, zucchini, or even curried broccoli stems. Just ensure they are cooked until tender without becoming mushy.
How can I adjust the spice level of the curry?
To decrease the heat, you can reduce the jalapeno and chili powder. Alternatively, if you prefer a spicier version, add more chili powder or even a dash of cayenne pepper. Taste as you go to find your preferred balance.
What can I serve with this curry?
This curry goes well with steamed basmati rice, quinoa, or warm naan. For a refreshing contrast, serve with a side of cucumber raita or a simple green salad to balance the spicy flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).