Spanish-style Curry

Ingredients

While the original Indian curry is known for its bold and aromatic spices, this Spanish adaptation adds a touch of Mediterranean flair. The use of Spanish paprika, saffron, and olive oil infuses the dish with a distinct Spanish taste. Additionally, the curry is thickened with a roux made from olive oil and flour, giving it a rich and velvety texture. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon (15g) Spanish paprika 1 tablespoon (15g) Spanish paprika
• 1 teaspoon (2g) ground cumin 1 teaspoon (2g) ground cumin
• 1 teaspoon (2g) ground coriander 1 teaspoon (2g) ground coriander
• 1/2 teaspoon (1g) saffron threads 1/2 teaspoon (1g) saffron threads
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the diced bell peppers and tomatoes to the pan and cook for a few minutes until they soften.
4. 4.
   Sprinkle the Spanish paprika, ground cumin, ground coriander, and saffron threads over the vegetables. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the vegetable broth and coconut milk. Stir in the soy sauce and lemon juice.
6. 6.
   Reduce the heat to low and let the curry simmer for about 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Spanish-style Curry over steamed rice or with crusty bread.
9. 9.
   Garnish with fresh cilantro for an extra burst of flavor.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor.
• Spanish paprika — Look for smoked Spanish paprika for a smoky undertone in the curry.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the curry to enhance their flavor and color.
• Coconut milk — Shake the can of coconut milk well before using to ensure a smooth consistency.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a spicier curry, add a pinch of cayenne pepper or a chopped chili pepper.
• Customize the vegetables by adding your favorites, such as zucchini or mushrooms.
• To make it heartier, add cooked chickpeas or tofu to the curry.
• Serve the curry with a side of Spanish rice or crusty bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Spanish-style Curry in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce. Add a squeeze of lemon juice for a tangy twist. This dish is perfect for sharing with friends and family, creating a warm and inviting atmosphere.

Presentation advice

To elevate the presentation of the Spanish-style Curry, consider serving it in colorful ceramic bowls or on rustic wooden plates. Sprinkle some additional Spanish paprika on top for a pop of color. Place a sprig of fresh cilantro on each serving for a touch of freshness. Serve with a side of crusty bread for an authentic Spanish experience.