Quick Halal Curry With Rice Recipe

About this recipe

A fast and flavorful curry dish made with halal-friendly ingredients, perfect for a satisfying dinner. This recipe combines aromatic spices, tender meat, and a touch of sweetness, served over fluffy rice.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Kg Tomatoes 1kg
• 830G Turkish Tomato Paste, 830G
• - Sunita Lemon Juice Organic
• - Cooks & Co Sliced Mushrooms
• - Potts Vegetable Stock Can
• 1 Kg Dried Apricots, 1Kg
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. 1. Heat 1 tablespoon of oil in a large pan over medium heat. Add 2 finely chopped onions and 2 minced garlic cloves, and sauté until softened and fragrant, about 5 minutes.
2. 2. Stir in 1 tablespoon of flour, 1 chopped tomato, and 2 teaspoons of curry powder. Cook for 2-3 minutes, stirring frequently, to toast the spices and combine the ingredients.
3. 3. Gradually add 2 cups of vegetable stock, stirring constantly to avoid lumps. Then mix in 0.5 tablespoons of tomato paste and 1 tablespoon of lemon juice.
4. 4. Add 300 g of cooked, chopped halal chicken or beef to the pan. Stir well to coat the meat in the sauce.
5. 5. Stir in 50 g of dried apricots and 100 g of sliced mushrooms. Simmer the curry for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
6. 6. While the curry is simmering, prepare 300 g of quinoa according to package instructions.
7. 7. Serve the curry hot over the cooked quinoa, garnished with fresh herbs if desired.