Moving to the UK meant adapting to a lot of different foods, not necessarily to anything odd, but mostly adjusting to the availability (or lack thereof) of some of my go to favorites. That is why I have loved transitioning to a Paleo/Primal lifestyle, as it is so easy to load up on veggies and good quality proteins (nearly all UK beef is grass-fed for no extra cost, which is awesome!). This means that my weekly shops are cheaper and more nutrient dense per dollar/quid.
Thus in my quest to make paleo/primal versions of mine and my bf’s favorite foods, we have been on a quest to perfect our favorite curry dishes (considering it is the national dish of England and all).
We’ve made a few attempts, the results being edible, but not nearly as good as out of a jar of sauce or a good quality curry house (probably because those are loaded with oil, sugar, cream, etc). Additionally, I know there are tons of paleo curry adaptations out there, but I really don’t like when recipes have more than ten ingredients…it’s just not practical.
Then yesterday happened, and we made an AMAZING vegetable dopiaza (which means having “two onions”), from scratch. It was so easy and delicious, and could easily be adapted to include keema, chicken, or paneer (our fave protein options for curries). Additionally the spice level is easily adjusted. I like things SPICY! So I just add some extra chili flake to the top of mine when it’s done and it’s perfect!
So here is my finally successful Paleo Dopiaza recipe! (I will split it into two parts, first the sauce, then the overall dish)
Dopiaza Sauce Recipe:
2 large onions, chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper to taste
1 teaspoon garam masala
1 teaspoon cumin seed
1 clove garlic, minced
1 tablespoon minced root ginger
1-2 cups Passata (250-500ml)
EVOO (or favorite cooking oil)
1. Heat oil in a large saucepan over medium heat.
2. Stir in cumin seeds and cook until they start to pop.
3. Add chopped onions and cook until golden brown, about 5 minutes.
4. Season with turmeric, cayenne, garam masala, garlic and ginger. Cook for 1 to 2 minutes until fragrant.
5. Add in the Passata and simmer 5-10 minutes. (I used about a cup, as I like a thick sauce for veggies, but if I was cooking meat in the sauce I would add 2 cups instead)
6. This step is totally optional: add your sauce mixture to a blender/food processor, blend until smooth, and set aside. I did this as I was going to be adding more chunky veggies for the final dish, but I think when I make it with chicken I will leave it unblended as I’d like to have the pieces of onion in tact.
Paleo Vegetable Dopiaza
350g Mushrooms, sliced
1 head of Broccoli, chopped small
1 onion, diced
Prepared Dopiaza Sauce
Sauté mushrooms until juices have released and evaporated. Add in the onion and cook until soft. Add in the broccoli and stir to combine. Lastly, pour in your prepared Dopiaza Sauce and simmer until broccoli is fully cooked. Enjoy!
To make this with chicken, simply summer the chicken in the Dopiaza sauce until cooked thru.
(Finished dish, with extra chili flake on top. I ate mine plain, but you could easily add rice, tortillas, or naan)