| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 239 | 27g | 4g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 0g | 0.1g |
There’s something incredibly magical about creating a recipe like the Curry Plant Infused Olive Oil. Not only does it bring together flavors and ingredients that I cherish, but it also bridges the gap between tradition and innovation. This particular infusion weaves beautifully into many aspects of my culinary identity, reflecting both my Gujarati heritage and my California upbringing.
A Family Favorite with a Twist
When I first created this recipe, I was inspired by the lush, fragrant gardens Faisal and I tend to with our two boys. The fresh aroma of curry plant leaves growing in our backyard played the perfect muse. Many might expect curry plant to have an overpowering taste, but it brings a gentle, herbaceous touch to the olive oil, making it an extraordinary base for dressings, marinades, and even simple drizzles over roasted vegetables.
The inclusion of fresh lemon zest and a hint of garlic ramps up the flavor profile, giving a zesty kick that beautifully complements the mild bitterness of the olive oil. This concoction has become indispensable in my kitchen, particularly when I’m aiming to add layers of flavor without overwhelming the dish.
Health Benefits That Shine
Health benefits are an essential aspect of why I adore this Curry Plant Infused Olive Oil. Olive oil itself is a fantastic source of monounsaturated fats, known to promote heart health and reduce inflammation (source). Adding black peppercorns doesn’t just elevate the taste; it also brings anti-inflammatory and antioxidant properties to the table (source).
Curry plant, although less common, packs a punch with its healthful antioxidants and anti-inflammatory qualities as well (source). This recipe aligns with my passion for creating dishes that nourish the body while delighting the palate. Plus, it’s always a joy when I see my boys eagerly use this oil in their salads and dips!
Versatility Unleashed
Akin to other flavored oils like rosemary or basil-infused varieties, this Curry Plant Infused Olive Oil can elevate a range of dishes. I’ve drizzled it on everything from fresh caprese salads to hearty stews and found it particularly transformative in Indian-American fusion dishes like grilled paneer skewers and quinoa-biryani bowls. Anyone who loves exploring global flavors will find this oil an exciting addition to their collection.
In summation, this recipe is more than just an infusion of curry plant into olive oil. It represents a melding of my worlds, bringing a piece of my heritage into my Californian home. I hope it brings as much joy and flavor to your cooking as it does to mine.
What You’ll Need
- 1 cup olive oil
- 1/2 cup fresh curry plant leaves, lightly packed
- 1/4 teaspoon black peppercorns
- 1 small lemon, zested
- 1 clove garlic, smashed
- 1/4 teaspoon sea salt
Method
Step One
In a small saucepan, combine the olive oil, fresh curry plant leaves, black peppercorns, lemon zest, smashed garlic clove, and sea salt.
Step Two
Place the saucepan over low heat. Allow the mixture to heat slowly, stirring occasionally, for about 20-30 minutes. Make sure the oil does not come to a simmer or boil. The goal is to gently infuse the flavors into the oil.
Step Three
Once the oil has been infused, remove the saucepan from heat and let it cool to room temperature.
Step Four
Strain the oil through a fine mesh sieve or cheesecloth into a clean, airtight container, discarding the solids.
Step Five
Store the curry plant infused olive oil in a cool, dark place. It can be used immediately or kept for up to two weeks for best flavor. Enjoy your aromatic curry plant infused olive oil in salads, pasta dishes, or as a flavorful finishing oil.
