Portuguese explorers quickly began selling curry spices after establishing the first naval trade routes from Europe to India in the 15th century. Go back to the 1700s, when the British used "curry powder" in their domestic cuisine. Curry's contrasting tones of heat, sourness, spice, and sweetness have evolved throughout time to accommodate different regional ingredients and cultural tastes. Curry comes in as many varieties as there are people who make it. But India is where most curry varieties originate.
Curry powder is made in India by toasting and grinding spices. The basic spices—cumin, cardamom, coriander, garam masala, and chilli powder—come first. In addition to these basic spices, each recipe and area has a different masala (spice blend). Common additives include ginger, black pepper, cinnamon, mustard, and turmeric.
Why resist giving in to your midnight desires when you already know so much about curries? These curries are ideal for a late-night meal served over rice.
11 Vegetable Curries To Try For Late-Night Dinner
1. Tomato Curry
This easy curry recipe uses only one easily found vegetable: tomatoes. Bring some tomatoes to a boil and mash them with a spoon. Pour the mixture through a sieve and dilute with water for a thin purée. Add all the spices to taste and cook like any other curry.
2. Sweet Potato And Chickpeas Curry
This curry would be a fantastic source of protein and low in fat. Put some oil in a pan and fry some capsicum and onions. Mix thoroughly after adding the garlic and other spices. Once the mixture has somewhat cooked, add the tomatoes and sweet potatoes. To make the vegetables softer, add some water. After a few minutes, add the mustard, lemon juice, and cooked chickpeas and simmer.
3. Chickpea And Pumpkin Eggplant Curry
This is a low-calorie version of a fibre and nutritious curry recipe. Sauté onions and eggplant in a pan. Stir the onions for a bit after adding the curry paste and cooking until they turn golden brown. To this, add the pumpkin, tomatoes, and water. Allow the pumpkin to simmer through. After simmering, incorporate the chickpeas. Serve over your preferred rice.
4. Thai Green Curry
To make an Indian take on Thai green curry, all you need are a few vegetables. Combine chopped coriander and lemongrass with lemon juice and other spices to produce the green paste. Use veggies such as green capsicum, peas, cauliflower, and mushrooms to make the dish. Try this at home to satisfy your cravings late at night, and use all the seasonal and leftover vegetables from the fridge.
5. Classic Veggie Curry
For this, you can make a stew with your favourite vegetables. You can mix a leafy vegetable, such as spinach, to make a basis for the curry, which will thicken it. Add your favourite spices and your choice of veggies, such as beans, peas, tomatoes, and cauliflower. It is a perfect comfort and filling dish.
6. Shrimp With Coconut, Chiles and Mustard Seeds Curry
Numerous distinct spices, herbs, and chillies are used in most recipes, and some, but not all, are saucy. This version from Kerala, in southwest India, isn't cooked with creamy dairy from the north (yoghurt or cream). With the signature flavours of the coastal cuisine of the area—raw rice that has been roasted and used as a spice, fresh curry leaves, shredded coconut, and mustard seeds—it is milder yet intensely flavoured.
7. Katsu Curry: Tonkatsu Nuggets and Fried Egg
This recipe is a tribute to the two well-known Japanese foods, katsu, and curry. To achieve the brittle, crispy skin on tonkatsu, use panko breadcrumbs, which are significantly larger and coarser than Western-style breadcrumbs. For a mouthwatering combination of flavours and textures, the tonkotsu is served with pickled cucumber on the side and a bed of rice flavoured with curry sauce, cabbage, and cilantro.
8. Saag
Saag is another well-liked curry kind. It comes from the Punjab region of India and is a mixture of spices and mustard leaves. Enjoyed with rice, roti, or naan bread, the distinctive green colour is typically topped with a slice of fresh butter or ghee. Similar to korma, saag is a curry dish that is popular all over the world and is typically offered on Indian restaurant menus.
9. Palak Paneer
Originating in Punjab, India, this flavorful addition was meant to go well with basmati rice, naan bread, or both at once. This classic curry will definitely spice up your life, from the spoon to your stomach. The best part is that making palak paneer is a quick and easy meal that takes just over 30 minutes to prepare.
10. Vindaloo
Vindaloo completes a few of the most well-liked Indian curries, both domestically and internationally. Vindaloo's powerful flavour is piquant, silky, and rich; it will definitely test your tongue. The South China Morning Post claims that Portuguese colonists brought this unique dish to Goa.
It was made by changing a few ingredients: red Kashmiri chillies and spices, wine instead of vinegar, and chicken instead of pork. Vindaloo goes great with your preferred protein, just like other curries, and potatoes are also a popular side dish. Particularly with fresh peppers, chicken vindaloo will taste much better.
11. Tikka Masala
The most popular way to enjoy the creamy and spicy sauce is to boil it with pieces of char-grilled chicken and serve it over rice. Its smokey, accentuated flavours, which include garam masala, red chilli powder, cumin, turmeric, coriander, and salt, pack a powerful punch. The masala sauce is then made by blending yoghurt with that aromatic assortment.
Indian cuisine offers much to discover. It features distinctive regional specialities, a blend of cultural and religious influences, and characteristically fragrant spices. Try these curries for your hunger pangs!
