Chickpea or lentil coconut curry
Curries are the most popular take-out food across Canada, according to national food delivery apps. Fortunately they can be made at home for a fraction of the cost, entirely from low-cost pantry staples.
The Facts
- Curries go way beyond butter chicken and naan
- Mild options appeal to all ages, while spicy curries make heat lovers happy
- Curries turn low-cost pantry staples into the ultimate comfort food
While butter chicken, tikka masala, or korma feature meat, many other curries are meatless. One example is chickpea curry. It’s creamy, fragrant, and made entirely from pantry staples. It can be served over rice or potatoes for a low-cost meal that tastes even better the next day. Lentils are a good substitution when chickpeas are not on hand
Some staples that make curries possible don’t feature in every Canadian pantry, but it is well worth stocking up on coconut milk and a few spices, such as ginger, curry powder, cumin, coriander, and turmeric. Those ingredients are very versatile and combine well with canned tomatoes, onion, and garlic. Chickpeas, lentils, kidney beans, and rice round out the list of staples for curries.
Top Vegetables for Curry:
- Starchy & Hearty: Potatoes, sweet potatoes, and butternut squash add natural thickness and a comforting texture
- Classic Absorbers: Cauliflower and diced eggplant absorb spices and become tender without turning to mush
- Sweet & Crunchy: Carrots, green beans, and bell peppers add vibrant color, a bit of crunch, and subtle sweetness
- Quick-Cooking Greens: Spinach, kale, or frozen peas wilt or thaw in just a minute at the very end of cooking
- Aromatic Bases: Onions, tomatoes, garlic, and ginger form the essential flavor foundation for the sauce
Common Flavor Profiles:
Curries mix sweet, savory, spicy, and tangy notes from cumin, coriander, and turmeric. Sautéing onions, garlic, and ginger creates a deep, rich aroma. There are endless options with meat, fish, legumes, or vegetables. Because curry is a style of cooking rather than a single flavor, different cultures create very different taste profiles:
- Indian Curries often start with a base of fried onions, garlic, and ginger, layered with warm and earthy spices like cumin, coriander, and turmeric. They can range from tomato-tangy to rich and creamy with yogurt, cream, or cashews.
- Thai Curries feature fresh herbs and aromatics like lemongrass, galangal, and kaffir lime leaves blended with rich coconut milk, giving them a bright, fragrant, and often spicy taste.
- Caribbean Curries often rely on toasted cumin, garlic, and fresh green seasonings for a robust, savory flavour.
There are many inspirational recipes online to discover.
