When my mother was visiting, we made chicken curry one weekend. A few tricks I learned about making curry:
1 - Don't skimp on the curry powder, however it is a fine balance, experiment with it, your tastebuds will tell you how much you need.
2 - Use a good curry powder. When you open the jar, you should smell the fragrant of the spices.
3- Always toast the curry powder.
4 - Add coconut milk at the end of the cooking, your sauce will be creamier and will not curdle.
If you would like to make this vegan, just use olive oil instead of ghee.
Pumpkin and Red Lentil Curry with Coconut Milk
1 small pie pumpkin. Pulp removed, peeled and cut into 1" pieces, make about 5 cups.
1 large onion - cut into 1/2 " pieces
2 tbsp ghee or olive oil
1 tsp chopped garlic
1 tsp minced ginger
1 tsp prepared minced lemon grass
2 tbsp curry powder, using Maharajah blend from Penzey's today (my favorite)
5 cup vegetable stock
1 can light coconut milk. (Optional): save 1/8 cup for garnish
salt and pepper
Green onion for garnish (optional)
In a dutch oven or large pot, heat 2 tbsp of ghee. Add ginger, garlic and onion, cook for a few mins
over med high heat.
Make 8 hearty entrees. The curry freezes very well. Separate it into individual containers with the portion that you would use and reheat as needed. Serve with naan or rice.