Skip to main content

The Globe and Mail

Spice up your menu with flavourful – not hot – curry

Fernando Morales/The Globe and Mail

This versatile recipe will warm your insides during this endless winter. Spicy, fragrant, but not hot, this curry can be made ahead of time and you can choose whatever protein you want to go with it. I used beef, but salmon, chicken, shrimp or scallops all work beautifully.

I keep some sauce in the freezer and when I have no inspiration or time to cook, I defrost and usually throw in shrimp from the freezer, too. Make extra spice mix because it is perfect stirred into soups. Serve with naan or rice.

Follow me on Twitter:

Story continues below advertisement

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

Please note that our commenting partner Civil Comments is closing down. As such we will be implementing a new commenting partner in the coming weeks. As of December 20th, 2017 we will be shutting down commenting on all article pages across our site while we do the maintenance and updates. We understand that commenting is important to our audience and hope to have a technical solution in place January 2018.

Discussion loading… ✨