Basic Curry

READY IN: 45mins
Recipe by Dina Cohen

This is a very simple curry. You can add any vegetable that you like. I found this recipe on the post punk kitchen and changed it a bit. You can add only half a lemon juice if you don't like a strong tart flavor. Throw in your favorite vegetable (eggplant, sweet potato, pepper, etc.)

Top Review by Chef Dudo

Good curry. I used tempeh instead of tofu cause I like that more. The tempeh I first fried in a little oil until golden brown and crispy. Furthermore i substituted the vegetable stock for a can of chopped tomatoes and added a little water to meat the 500ml stated. For vegetables I used mushrooms and round green beans. The curry is easy to make and I like the fact that I can use a variety of vegetables. The lemon use is essential to this curry, gives it just that little extra. Thanks for posting.

Ingredients Nutrition


  1. Saute the onions for a few minutes until lightly browned.
  2. Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
  3. Add the lemon juice with the stock and coconut milk.
  4. Add the tofu.
  5. Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
  6. Serve over basmati rice.

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