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.
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