Looking for the simplest Curry recipe for a wide range of tastes (or takeout near Arlington)

[Anonymous]

My kid has requested curry for their birthday dinner. I’ve never made curry. I’m willing to try but it needs to be simple. Otherwise I’m happy to get a good curry from a local takeout in Arlington or Falls Church. Any ideas?

[Anonymous]

Here is a recipe for Japanese Curry

https://www.allrecipes.com/recipe/274077/japanese-curry/

[Anonymous]

English/British Curry recipes tend to be easier and less spicy

[Anonymous]

There’s really no such thing as “curry.” It’s a British corruption of the Tamil word for meat.

[Anonymous]

I’d get chicken tikka masala takeout.

[Anonymous]

Curry powder.

Saute an onion in canola oil until translucent. Add garlic and curry powder (2tbsp of powder) and cook for 30 seconds to a minute. Add 4 cups of vegetable stock. Add in diced butternut squash (about 3 cups) and red lentils (1/2 cup). Bring to a boil and simmer for 15-20min (stirring every 5ish minutes). Add in 6oz of coconut milk (or more to taste) and salt. Taste for seasoning. Serve over rice.

We make this weekly in the fall. Butternut squash is a bit sweeter and usually good for kids. If it's too spicy add a bit of sugar or tomato paste.

[Anonymous]

Anonymous wrote:My kid has requested curry for their birthday dinner. I’ve never made curry. I’m willing to try but it needs to be simple. Otherwise I’m happy to get a good curry from a local takeout in Arlington or Falls Church. Any ideas?

The simplest will be the curry made from the Japanese curry blocks in the Asian store but they are loaded with fat. Is that what your child wants or do they prefer Indian style?

[Anonymous]

Anonymous wrote:Curry powder.

Saute an onion in canola oil until translucent. Add garlic and curry powder (2tbsp of powder) and cook for 30 seconds to a minute. Add 4 cups of vegetable stock. Add in diced butternut squash (about 3 cups) and red lentils (1/2 cup). Bring to a boil and simmer for 15-20min (stirring every 5ish minutes). Add in 6oz of coconut milk (or more to taste) and salt. Taste for seasoning. Serve over rice.

We make this weekly in the fall. Butternut squash is a bit sweeter and usually good for kids. If it's too spicy add a bit of sugar or tomato paste.

This is great. Thanks

[Anonymous]

Anonymous wrote:There’s really no such thing as “curry.” It’s a British corruption of the Tamil word for meat.

There is such thing as curry powder. It’s just a mixture of spices. Wanting to enjoy another interesting and flavorful cuisine is not corruption, it’s appreciation.

[Anonymous]

The Maya Kaimal sauces are passable. Get the butter masala one and add some diced chicken and peppers. With cilantro for garnish.

If you go to an Indian or International grocery store, you can find all kinds of Indian breads in the freezer section. Get some paratha or naan bread. I like stuffed paratha. Then get some small samosas (also in freezer section) or other snacks. The boxes of samosas usually include sachets of sauce/chutney. See if they also sell mango lassi.

Chicken curry, breads (just reheat in frying pan or airfryer), samosas, mango lassi. Your kid will love it.

[Anonymous]

Anonymous wrote:Curry powder.

Saute an onion in canola oil until translucent. Add garlic and curry powder (2tbsp of powder) and cook for 30 seconds to a minute. Add 4 cups of vegetable stock. Add in diced butternut squash (about 3 cups) and red lentils (1/2 cup). Bring to a boil and simmer for 15-20min (stirring every 5ish minutes). Add in 6oz of coconut milk (or more to taste) and salt. Taste for seasoning. Serve over rice.

We make this weekly in the fall. Butternut squash is a bit sweeter and usually good for kids. If it's too spicy add a bit of sugar or tomato paste.

Ugh! I feel bad just reading the recipe.

OP, get takeout.

Butter chicken, shrimp jhalfrezi, pork vindaloo - all with rice.

[Anonymous]

Just make or take out some Penang curry op. Who doesn't like that?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Curry powder.

Saute an onion in canola oil until translucent. Add garlic and curry powder (2tbsp of powder) and cook for 30 seconds to a minute. Add 4 cups of vegetable stock. Add in diced butternut squash (about 3 cups) and red lentils (1/2 cup). Bring to a boil and simmer for 15-20min (stirring every 5ish minutes). Add in 6oz of coconut milk (or more to taste) and salt. Taste for seasoning. Serve over rice.

We make this weekly in the fall. Butternut squash is a bit sweeter and usually good for kids. If it's too spicy add a bit of sugar or tomato paste.

Ugh! I feel bad just reading the recipe.

OP, get takeout.

Butter chicken, shrimp jhalfrezi, pork vindaloo - all with rice.

same here. that recipe sounds ewww

[Anonymous]

Thai curry is much more of a crowd pleaser IMO.

[Anonymous]

Curry is hard to get right at home, especially for a first time. I’d get takeout.