Basic Madras Curry

This is a basic Madras curry that can then be used with vegetables, fried firm tofu, or fish. This is a simplified curry sauce that removes the sometimes complex, many-dirty-pans, and labor-intensive aspects of typical curry recipes.

4 tblsp soy butter
1 medium onion diced
1 small shallot finely diced*
2 tblsp Madras curry powder
1 ½ cups of vegetable stock**
½ cup of light coconut milk
3 tblsp golden raisins or currants
2 tsp sugar

In a non-stick pan sauté the onion and shallots in 2 tblsp of soy butter until translucent and soft. Remove to a bowl and set aside.

In the same pan melt the remaining 2 tblsp of soy butter and add the curry powder. Cook the curry powder very briefly (maybe 1-2 minutes) in the soy butter until the rawness is cooked out, being very careful not to burn it. Immediately add the vegetable stock and simmer for a few minutes until the mixture has combined well. Add salt and pepper to taste. Stir in the golden raisins, or currants, and simmer another minute or two until they have plumped up. Add the sugar and the coconut milk and sauté a few minutes more until combined.

Vegan suggestion: I suggest sautéing vegetables in a pan, perhaps even lightly browned for added depth of flavor (particularly delicious is browned zucchini squash), and once cooked add the curry sauce and serve over rice. Tofu can of course be used as well.

Pescatarian suggestion: fry up the fish in some soy butter, or brush with olive oil and broil for a few minutes, and then finish cooking in the curry sauce. Another quick weekday option is to just cook the fish right in the sauce and simmer until the fish is cooked through. By skipping the sautéing you save yourself having to clean another pan and the meal is done just that much quicker. This suggestion would work with shrimp as well. Serve over rice.


*Shallots are used instead of garlic. Garlic is always in curries, but if your system can’t handle garlic then shallots may be more tolerable (as they are for Mike). You can omit them completely if you want.

**Store bought vegetable broth typically has garlic in it. Store bought vegetable stock, however often times does not. Check your labels!