Homemade Indian curry served in a vintage silver dish.

How to Make a Delightful Indian Curry with Elegance

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This year marks ten years of marriage for my husband and I. During those ten years there have been many happy happenings. Together, we have journeyed through two international moves, cultural variations, vocational shifts, home creations, and of course- the birth of four precious little ones.  I am so thankful God has blessed us with over a decade of friendship and experiences. 

To celebrate our anniversary, I wanted to make an Indian curry- as curry is my husband’s favorite food. While naturally fish and chips are a classic meal in England, Indian curries are one of their most popular takeaway foods.  My curry was first inspired by Gordon Ramsay’s quick butter chicken, but over the years, I have added my own twists and ingredients to suit my family’s personal taste(s).

The children will be a part of this anniversary preparation by learning about India and some of the things the country is most known for. Spices, elephants, textiles, tigers, brass, and so much more.

Join us as we celebrate marriage, family, and the great big world that God has created. So let us make hay while the sun shines and go to the kitchen to prepare a cultural, culinary delight.

A handwritten recipe for India curry with a pretty vintage candle and books.

~My First Taste of Curry~

Unfortunately, I have never had the opportunity to visit India- but when I imagine what visiting India would be like- my mind conjures up pictures of fresh, spicy foods and vibrant colors.

Incidentally, my uncle is from South Africa, and he makes a lovely curry. In fact, his curry was the first curry I had ever sampled. I was only a young girl, so the bold, spicy flavors took some getting used to, for my mostly bland palette- but quickly I was won over by the unique blend of flavors. 

After my uncle’s curry, I had my second curry when I visited London for the first time as a senior in high school (this was an Indian curry). As picky high school students, none of us were too impressed with the yellow-orange mush over rice. Not to mention, that the curry we were given was not a very good example of what a curry could be.

I seem to recall a photograph taken of us all-tired, stubborn, hungry, and not impressed with our first Indian curry. Maybe we should not have been so obstinate.

~My First Indian Restaurant~

Thankfully over time, I have grown to enjoy the bold, spicy, fragrant flavors of a proper Indian curry. My first experience in an Indian restaurant was with my husband in England. It really was a culinary experience like no other I had encountered. My husband (then boyfriend), had to order for me as I was not sure how to decipher the spice level based off the menu.  The highlight of the meal was the poppadoms and all the little dipping sauces and chutneys. Equally, the Nann bread was delicious and fresh. 

After consuming a full meal, I still felt light… yet satiated. Contrary to the feeling I might have if I had eaten say… a pizza or a hamburger. Perhaps this is because the ingredients used to prepare Indian foods are fresh and fragrant. Those very ingredients have the ability to fill you up without making you feel like an inflated balloon. In fact, Indian food can be very healthy. The spices are not always spicy hot, but instead spicy flavorful. 

If you have never tried Indian food, it is a culinary delight and a good way to expand your horizons.

Indian curry spices in small bowls, on a vintage silver tray.
*Spice of Life: curry powder, garlic powder, onion powder, salt, and red pepper flakes combine together to create a bold flavor profile.

~The Dining~

The dining experience in an Indian restaurant was memorable. Each Indian restaurant that we visited was always quiet yet welcoming. The customer service was bar to none.  Tables were always beautifully set with crisp, white tablecloths and folded cloth napkins. Lighting was often dimmed, thus creating a peaceful, warm environment.

Unfortunately, there are not many Indian restaurants where we live- so I am going to use the Indian restaurant experiences I had in England, to try and re-create an Indian restaurant experience for my husband.

Cue my Indian-inspired meal and tablescape.

Indian curry spices on a vintage silver serving tray.
*The table runner was from an estate sale ($1), the silver tray was from a church rummage sale, and the carved wooden vase was from a thrift store (also for $1). The vase was dark brown, so I added a whitewash finish and a wax to show off the intricate handiwork and to better suit my style.

~My Celebratory Indian Curry~

The curry recipe I am sharing is what I call a base recipe. I follow the recipe to begin with- but then adjust the spices to suit my family’s heat tolerance. I always add quite a bit more of the spices and the ginger as the curry cooks. This recipe can be made in a saucepot/skillet on the cooktop (as I often do- and this is my preferred method). However, it can also be made in the crockpot. If I am low on time (as I was this week with the start of school), I cook all the veg in the skillet and then add the cooked veg, raw chicken, and all the other ingredients to the crockpot and cook on low.

Fresh butternut squash in this recipe makes all the difference. (I have used frozen butternut squash before but was not as happy with the results).

Gordon Ramsay’s recipe calls for grated onion and butternut squash. I have borrowed this idea many times for many different recipes -as I think it is a wonderful trick to have up your sleeve. Especially helpful if you have picky eaters in your family. Anytime I want to hide a vegetable without pureeing it, this is the technique I use. 

It is worth noting that not all curry powders are created equal. I would suggest trying a few brands out before deciding on your personal favorite. Or better yet, you can even make your own curry spice mix… if your schedule allows.

~Behind the Scenes, Kitchen Secrets~

A handwritten recipe for Indian Curry.
*After writing this recipe on my recipe card, I regret to say that I forgot to write my green bell pepper into the recipe. I do not always add a bell pepper, but this time I added one half of the pepper to incorporate more veggies sneakily.
Ingredients for Indian curry laid out on a kitchen countertop.
*Fresh butternut squash makes a big difference in this recipe. While it does take more time to prepare, I use it whenever time allows.
Butternut squash peeled and cut into large pieces.
*My tip for preparing butternut squash for this recipe is to wash the squash first. Then peel the squash with a vegetable peeler. After this, I cut off each end of the squash. Separate the long, thin portion of the squash from the round bottom end. Slice both portions in half and remove the seeds with a spoon. Further chop the squash into large sections before grating the squash for the curry.
Large pieces of a peeled butternut squash.
*Butternut squash is a lovely ingredient to use in many fall recipes. It is full of vitamins- making it both healthy and delicious.
A garlic clove being pushed under the palm of a hand to prepare it to be minced.
*Teaching my oldest daughter how to push down on the garlic clove to more easily loosen the fibrous outer covering -before mincing the garlic.

~A Note on Children in the Kitchen~

Children can be wonderful helpers in the kitchen. Whether you are teaching them how to read a recipe, properly measure ingredients, knead bread, or peel a vegetable-they are learning valuable life skills. When a child is old enough, and with the right instruction and supervision, they can begin prepping vegetables in a safe manner. 

Speaking of safety…my oldest son is very tender hearted. We often call him “the protector boy” as he is very aware of others and their safety. For example, if I change a light bulb on top of a chair, he is there saying, “Be careful mommy-can I help you?”

Furthermore, when I was preparing the butternut squash for our Indian curry, I noticed he had quietly come to stand beside me. As I was grating the butternut squash, he looked up at me and sweetly said, “Mom, you are getting close to the sharp bit, I don’t want you to grate your fingers!”

Be still my soul, what a sweet little shadow to have by my side.

Children are watching, listening, learning, seeing- the kitchen is as good as a schoolroom.

~Into the Frying Pan~

Minced galic on a chopping board- ready to be added to an Indian curry.
Grated butternut squash and minced garlic being sautéed in a skillet- ready to be added to an Indian curry recipe.
Minced garlic is added at the last minute to keep it from burning and leaving a bitter taste.

Tune your ear to the photograph…listen, hear the sounds of the kitchen:

 

A bit of a chop chop,

a sizzle, sizzle, ssszzz- Careful! a pop, pop!

 

A mince here and a mince there.

Only common sounds of the kitchen, to be fair.

 

A shake, shake, shake-a sprinkle of salt,

Really, I’ll soon bring this silly jingle to a halt,

 

One last sound, promise, A plop-plop-dollop of butter…

“Oh, what a feast for the senses”, she almost seems to mutter.

 

If you look closely, you can almost smell and hear the sounds of the working kitchen.

For a kitchen is one of the hardest working of all the rooms in a home. A place to gather and greet. A place to whine and weep, A place to laugh and learn. But over all of those things, a kitchen should be a place of love and care. A memory-filled place of happy times and full bellies.

(*I always want my writings to be sensitive to the fact that I do realize this is not true for everyone’s kitchen space, but it is a good goal.)

~Dinner is Served~

Ahh, the fragrant aroma of Indian spices and hot peppers! A scent so inviting and cozy that even the pickiest of eaters may warm to a sampling. (Wait, who am I kidding? You moms of picky eaters out there know…at least two of my children will be forgoing the delicious, exotic Indian flavors- and instead will be opting for plain rice and naan bread.) Hey-ho, you win some, you lose some.

However, I will add that in introducing children to unique flavors there is hope, that one day, they too will learn to appreciate the variety that cultural foods can offer. And while, Indian curries are not everyone’s “cuppa” tea, they certainly are interesting. 

Perhaps what I love most about a good curry is that it is very adaptable. By using a base recipe, you can easily swap one vegetable out for another. You can also experiment with spice levels; thereby, creating a curry that suits your own personal tastes.

~Be Our Guest~

Homemade Indian curry served over rice.
*Indian curry is served. I couldn't think of a more fitting way to serve my dish than on Indian Tree china that was made in England. A perfect culmination!
Yogurt with a cilantro and olive oil sauce, served alongside a mango chutney and poppadoms.
*Plain yogurt with a cilantro, olive oil sauce. Easy to make by adding fresh cilantro, olive oil, salt, and garlic to a blender.
Indian Nann bread served in a metal, woven basket which was made in India.
*Nann bread served in a woven metal basket- that was made in India. I purchased this from a thrift store, and I use it in many ways around my home. This week it was a breadbasket, but next week it may hold fruit, or keys, or knick knacks. A multipurpose item of beauty.
A dinner table set with a tablecloth, Indian food, and some vintage decorations.
*While my tablecloth is not quite like the ones I saw in the Indian restaurants in England, I thought it complimented the brass and gave a nice texture to the space. I like to use this unique tablecloth when I can, as it is a family piece. Many happy meals have been shared on it over the years.

~Indian Tree China~

The china set I own was my maternal grandmother’s china set. Unfortunately, I never had the opportunity to meet her, but seeing the china displayed on my table makes me smile, as we share the same name. 

If my limited research is correct, textile patterns from India inspired my grandmother’s Indian Tree china pattern. It was coincidentally made in England.

As is evident in the photograph-I did not fully set the table, so as not to overcrowd and take away from all the lovely, little details.

Too bad it is still too hot for a roaring fire in the background, lights dimmed…dinner served.

Vintage Indian tree dinner plates, made in England, is set on a table.
An Indian-themed tablescape with vintage Indian Tree china plates.

~An Indian-Inspired Tablescape~

If you have been following along with my posts, you may know by now that I enjoy creating themes on a tablescape. For this meal, my tablescape is inspired by the Indian restaurants which were located in the English town my husband and I called home.

I have decorated the table with items that I have found on my thrift store trips- items that were made in India.

An Indian-themed tablescape decorated with candles, flowers, and vintage books.
Beautiful flowers, in a golden urn, that was made in India.
*India is a large producer of brass items. This brass urn was made in India. I bought it for one dollar at a thrift store. After a good polish and a coating of ketchup (which helped remove much of the tarnish), the brass urn looked shiny and new.

~The Elephant in the Room~

An Indian themed tablescape with flowers, candles, books and a vintage wooden elephant.

I am not an elephant expert by any means, but I do know that there are Asian (Indian) elephants and African elephants. To better educate ourselves on all things elephants, my Happy Hawks Homeschool crew and I did a little research together. 

Coincidentally, we have two wooden elephants in our home. One elephant is from a European auction, and the other elephant we found a few days later in a thrift store. During the European auction we put a bid in for two wooden elephants.  We ended up winning the bid for the brown elephant, but we lost the bid for the black elephant. As it would be, just two days after losing the bid on the black elephant, we were in a thrift store… and wouldn’t you know, my son said “Mom, look…an elephant like the one you liked on the computer!” He was right, they were very similar. 

That is what I love about thrifting- ironically it is also educational. It has been my experience that when I become aware of something new that I like, I often find more of that item around.

Last year, we never would have noticed a wooden elephant, but in this season of thrifting, we did… because we were learning new things. 

~African Elephants versus Asian Elephants~

Happy Hawks Homeschool discovered that African and Asian elephants are indeed different in several ways. Being that our elephants are made of wood, and therefore not as lifelike, we did our best to deduce which type of elephant they may be.

In our very humble opinions, we believe our brown elephant (which came from the European auction), is an Asian Elephant. Our black, thrift store elephant is an African elephant.

The most notable difference that we could see in our elephants was that the Asian elephant has a twin dome head, while the African elephant does not. Their ear shapes are also different. Our Asian elephant has smaller, more rounded ears. While our African, black elephant has larger ears. (We learned that the ears are what help the elephants to stay cool. This makes sense because of the hot African climate).

As we learned more about our elephant friends, we felt they needed a name. The children and I decided to name them Ellie and Rod. Ellie is our Asian (brown) elephant. Rod is our black African elephant, and his name is short for pRodigal… as in the prodigal son/elephant. For he was lost at the auction but was later found.

A vintage, hand carved, wooden elephant.
*Meet Ellie, our beautiful Asian elephant.
A black, African, hand carved elephant.
*Meet Rod, our handsome African elephant.

~Quality Trinkets~

Perhaps what drew us to each elephant was the fact that they were/are both solid wood and hand carved. They were interesting enough for us to purchase both so that we could make a warm home for them. They in turn, returned the favor- by making our home warm. 

Like other knick knacks in our home, I move these little guys around to different places from time to time. They look lovely on a bookshelf- nestled amongst books and other bits and bobs. They would also look cute in an office, a playroom, or a child’s bedroom.

In my opinion, it is always nice to have quality trinkets to display and decorate your home with. And you never know when they will turn into an educational opportunity.

A wooden elephant used as a decoration in a bookshelf.
Two wooden elephants used as a home decoration.
*Knick knacks can make a plethora of home spaces characterful and fun.

~Until Next Time~

I hope this post has taken you on a fragrant, colorful culinary journey and inspired you to create your own flavorsome family meals. Keep your eyes open for quality things that give a nod to your own stories and tales– elephant tails.

Until next week… where we will be celebrating a beautiful little life… with lots of feminine sweetness.

~Elizabeth~

5 thoughts on “How to Make a Delightful Indian Curry with Elegance”

  1. Phyllis

    Always so lovely to read, Elizabeth. Wish I could have been one of your homeschool kids-sadly that would have been before you were born. 🤗😄👏🏻

    2. Elizabeth

      You are too kind. 🙂 I try to take homeschooling seriously but also balance the learning out with a healthy dose of fun and real-life application.

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