This creamy Onion Curry recipe is the perfect flavour-packed Indian dish to serve to Allium aficionados.
The healthy vegetarian curry is prepared by roasting whole onions then simmering them in a spiced tomato cream.
It’s the perfect entree to serve on meat-free Mondays alongside steamed basmati rice and grilled naan.
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What Is Onion Curry?
Consider yourself a fan of Indian curries (ahem, masalas?)
I’ve traveled all over India in search for unique curry recipes, eating my way through lengthy menus at award-winning restaurants in Delhi, Agra, Mumbai, and Kerala.
I’m trying to cut down on the amount of meat I eat these days so am always excited when I find a vegan or vegetarian dish that is a real crowd pleaser.
Alliums like onions, shallots, garlic and scallions often appear in Indian cuisine, especially curries, but are typically blended into the sauce rather than playing star of the show.
In this easy Onion Curry recipe, we’ve elevated the humble onion to the spotlight, roasting whole onions in the oven and serving them with a creamy spiced tomato sauce.
Tomatoes give the curry sauce sweetness and acidity, tamarind gives a delightful tang, and whipping cream makes it all the more decadent.
Ingredients
Most of the ingredients in this curry recipe are common staples you’ll likely have in your pantry and fridge. It’s an affordable and comforting dish to serve for a meatless meal!
- Butter or Ghee
- Large Cooking Onions
- Garlic Cloves
- Tomatoes
- Tomato Paste
- Tamarind Paste
- Curry Powder
- Chili Powder
- Heavy Cream
- Cilantro
Instructions
Follow the recipe cards step-by-step instructions below to master the art of roasting an Indian onion curry.
- Preheat oven to 400 F.
- In a large Dutch Oven add the butter and pop into the oven to melt. As soon as it’s very hot, add the onions, flat side down. Sprinkle with salt. Let the onions cook for 5 minutes. Once all the onions have sizzled, pop into the oven and roast for 20 minutes.
- Make the quick curry base by combining the garlic, peeled tomatoes, tomato paste, tamarind, and salt in a food processor. Add the curry and chili powders and blitz until a smooth paste.
- Take the onions out of the oven and lower the heat to 350 F. Flip the onions over onto their rounded sides.
- Pour the curry mixture in and around the onions, put the lid on, and place back in the oven and roast for 25 minutes.
- Remove from the oven and take lid off. Drizzle with cream and sprinkle with cilantro.
- Serve hot with steamed rice or naan.
Whole Roasted Onion Curry Recipe Tips
This Onion Curry recipe is quick and easy to make at home. Here are some tips and tricks for first time curry cooks:
- Prepare this curry recipe in a large pot or Dutch Oven with a firm fitting lid.
- You can use unsalted butter or ghee (Indian clarified butter).
- We like to use large Spanish cooking onions or white onions when making this curry. You can also use sweet Vidalia onions but shop for smaller bulbs or cut the larger ones in half so you can easily serve them on a plate.
- It’s quick and easy to prepare the curry sauce in a food processor or high powered blender.
- We recommend using whipping cream (35%) for the richest flavour but you can substitute with table cream (18%) if you’re looking for a lower calorie option.
What To Serve With Onion Curry
There’s nothing more comforting than spoon through a bowl of spicy Indian Onion Curry.
The dish can be served as a main course with basmati rice and selection of Indian flat breads like naan, chapati or paratha.
When preparing a large feast we like to serve this Onion Curry recipe as a vegetarian option alongside masalas featuring meat and seafood to appease all palates. Meat lovers always enjoy Kerala Style Ularthiyathu Beef Fry and Chicken Boti Kabab.
If you’re looking to host an Indian-themed dinner serve this onion curry with some of our favourite side dishes:
- Puliyodharai South Indian Tamarind Rice
- Kitchri Indian Moong Dal Basmati Rice
- Aloo Bharta Indian Style Mashed Potatoes
- Oven Baked Tandoori Gobi Cauliflower
- Indian Paneer Tikka Salad
- Aloo Fry Vegetarian Indian Turmeric Potatoes
- Sprouted Mung Bean Salad
- Curry Leaf Rice with Cashews
- Thakkali Tomato Biryani
- Indian Onion Salad
Storage
If you have leftovers store the curry in airtight containers in the freezer for up to 3 months or in the fridge for up to 5 days.
To reheat leftovers, use the microwave or a pot on the stove to cook through.
You May Also Enjoy These Indian Curry Recipes…
- Shahi Paneer
- Chicken Shahi Korma
- Chicken Keema Masala
- Nadan Kerala Beef Curry
- Creamy Corn Black Bean Curry
- Roasted Butternut Squash Chickpea Curry
- Chicken Handi Curry
- Karahi Chicken Curry
- Curry Chicken Salan
- Tamarind & Coconut Prawn Goan Curry
Health Benefits
Our Whole Roasted Onion Curry recipe is packed full of wholesome ingredients!
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
Tamarind is a rich source of magnesium and contains more calcium than many plant-based foods.
Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.
How To Make Homemade Indian Onion Curry
Whole Roasted Onion Curry
Equipment
- Dutch Oven
- French knife
- measuring cups
- measuring spoons
- Blender or Food Processor
- Wooden spoon or spatula
Ingredients
- 1/4 cup Butter or Ghee
- 5 Spanish Cooking Onions halved
- 1 tsp Kosher Salt
Curry Sauce
- 5 Garlic Cloves
- 6 Tomatoes peeled and chopped
- 1 tbsp Tomato Paste
- 2 tbsp Tamarind Paste
- 1 tsp Kosher Salt
- 1 tbsp Curry Powder
- 1 tsp Chili Powder
- 1/4 cup Heavy Cream
- 2 tbsp Cilantro
Instructions
- Preheat oven to 400 F.
- In a large Dutch Oven add the butter and pop into the oven to melt. As soon as it's very hot, add the onions, flat side down. Sprinkle with salt. Let the onions cook for 5 minutes. Once all the onions have sizzled, pop into the oven and roast for 20 minutes.
- Make the quick curry base by combining the garlic, peeled tomatoes, tomato paste, tamarind, and salt in a food processor. Add the curry and chili powders and blitz until a smooth paste.
- Take the onions out of the oven and lower the heat to 350 F. Flip the onions over onto their rounded sides.
- Pour the curry mixture in and around the onions, put the lid on, and place back in the oven and roast for 25 minutes.
- Remove from the oven and take lid off. Drizzle with cream and sprinkle with cilantro.
- Serve hot with steamed rice or naan.
Nutrition
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Wow onions as the star of the show in a curry!