A Perfect Evening for Curry …

Perfect after a long, cold, wet day!

We’re finally getting some rain and a nice little storm has settled in. It’s windy, wet, and chilly out there this morning – perfect weather for a hearty, healthy, fragrant, spicy curry dish. Curry powder is a blend of spices widely used in Indian cuisine. Commonly used spices include turmeric, fenugreek, coriander, cinnamon, and ginger. Some blends may also include mustard seed, cayenne pepper, or cardamom. This recipe, by Alton Brown, sounds really good and I’m bookmarking it for future, but tonight I used a prepared curry powder because that is what I had.

Some of the health benefits associated with consuming curry powder include cancer-preventative benefits, cholesterol management, blood sugar control,  and detoxification.

You can easily make this vegetarian or vegan. I’m sure there’s a way to make it gluten free, also, but I like to thicken the sauce with a little flour.

I used lamb because I love it with curry, and because I had some leftover. You can use any meat or fish you like, or none at all. This is a great way to use up leftovers, just be sure to add lots of fresh vegetables to give it good crunch and brightness of flavor.

Be sure you have some freshly cooked brown rice to serve with this.

Lamb Curry

Saute just enough to warm through.

6-8 ounces leftover lamb
8 cups of assorted fresh vegetables*
A few tablespoons of olive or avocado oil
2-3 tablespoons unbleached all-purpose flour
1-2 teaspoons good quality curry powder
1/4 – 1/2 teaspoon cayenne powder (optional)
2-3 cups chicken or vegetable stock

Assemble all of your ingredients.

Cut the lamb and vegetables into bite-sized pieces.

Over a medium flame, heat 1-2 tablespoons of oil in a large saucier pan.

Add the lamb and saute briefly to warm through. Remove from the pan and set aside.

Set the lightly sauteed vegetables aside and sprinkle with a little curry powder.

If necessary, add a little more oil to the pan. Saute the vegetables briefly in batches – they will cook more later and you will want them crisp-tender to serve. Set them aside for now and sprinkle with about 1/2 teaspoon curry powder.

If necessary, add a little more oil to the pan. Make a roux: sprinkle about 2 tablespoons of flour and about 1/2 teaspoon curry powder over the hot oil. Allow to cook and bubble a little, being careful not to scorch the roux. Whisk together until a smooth paste forms, then slowly whisk in the chicken stock.

Making the roux

Whisking to a smooth paste.

Whisking in the stock.


Bring to a gentle rolling boil and allow the sauce to thicken.

Thickening the sauce. 
Whisk occasionally.

Check the seasoning and spice – remember you’ll be adding a little more curry flavor when you add the vegetables. Check for salt – I did not add any salt to this dish. I found it to be quite flavorful with just the curry and cayenne.

Be careful not to splash - the sauce will be hot.

When the sauce has thickened, add the vegetables and meat and stir to combine. Reduce heat to low and cook gently until the vegetables are crisp-tender and heated through.

Perfect night to make curry!

Serve in bowls over brown rice


* Use any vegetables you have on hand – I had cauliflower, asparagus, snap peas, and carrots. I also had a few roasted potatoes leftover, so I added them. You could also use frozen vegetables if that’s all you have – just remember to adjust your cooking time.

Enjoy in good health!


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