Non-Spicy Curry Recipes and Essential Equipment for Your Commercial Kitchen

You know, I’ve always been fascinated by how curry can bring people together. It’s one of those dishes that, despite its origins, has found a home in almost every corner of the world. But here’s the thing—not everyone can handle the heat. And that’s okay! There’s a whole world of non-spicy curries out there that are just as flavorful and satisfying. Today, I want to share some of my favorite non-spicy curry recipes and talk about the essential equipment you’ll need in your commercial kitchen to pull them off perfectly.

I remember when I first moved to Nashville, I was craving something warm and comforting, but my stomach wasn’t up for the usual spicy fare. That’s when I discovered the magic of non-spicy curries. They’re rich, aromatic, and packed with layers of flavor that don’t rely on heat to make an impact. Plus, they’re a great way to cater to a wider audience, especially in a commercial setting where you’re serving diverse groups of people.

In this article, we’ll dive into some delicious non-spicy curry recipes that you can add to your menu. We’ll also cover the essential equipment you’ll need to make these dishes shine in a commercial kitchen. Whether you’re running a restaurant, a catering business, or even a food truck, having the right tools can make all the difference. So, let’s get started!

Main Content

1. Understanding Non-Spicy Curries

First things first, what exactly makes a curry non-spicy? Well, it’s all about the blend of spices and how they’re used. Traditional curries often rely on chili peppers for heat, but non-spicy curries focus on other spices like turmeric, cumin, coriander, and cinnamon to build depth of flavor. The key is to balance these spices so that they complement each other without overpowering the dish.

One of my favorite non-spicy curries is a classic Japanese Curry. It’s mild, slightly sweet, and incredibly comforting. The Japanese have a knack for creating dishes that are subtle yet deeply satisfying, and their curry is no exception. It’s made with a roux that includes spices like turmeric, cumin, and coriander, but it’s the addition of ingredients like apples and honey that really sets it apart. The result is a curry that’s rich, velvety, and perfect for those who prefer a milder taste.

Another great option is a Thai Yellow Curry. Unlike its spicier counterparts, the yellow curry is mild and creamy, with a focus on coconut milk and aromatic spices like turmeric and lemongrass. It’s a fantastic choice for those who want to enjoy the complex flavors of Thai cuisine without the heat.

Is this the best approach? Let’s consider… Maybe I should clarify that non-spicy doesn’t mean bland. Far from it! These curries are packed with flavor, just without the heat. It’s all about finding the right balance of spices and ingredients to create a dish that’s both delicious and accessible to a wider audience.

2. Essential Equipment for Making Non-Spicy Curries

Now, let’s talk about the equipment you’ll need in your commercial kitchen to make these non-spicy curries shine. Having the right tools can make all the difference in the efficiency and quality of your dishes.

First up, you’ll need a high-quality stockpot. A good stockpot is essential for making large batches of curry. Look for one that’s made of stainless steel, as it’s durable, easy to clean, and resistant to rust and corrosion. A 20-quart stockpot should be sufficient for most commercial kitchens, but if you’re running a larger operation, you might want to consider something bigger.

Next, a heavy-duty blender or food processor is a must. Many non-spicy curries require blending spices, herbs, and other ingredients to create a smooth and flavorful base. A commercial-grade blender can handle large quantities and tough ingredients with ease, ensuring that your curry paste is perfectly blended every time.

I’m torn between recommending a traditional stovetop and an induction cooktop… but ultimately, I think it depends on your kitchen setup. Both have their pros and cons. A traditional stovetop is reliable and familiar, but an induction cooktop offers precise temperature control and is more energy-efficient. It’s something to consider based on your specific needs and preferences.

3. Japanese Curry Recipe

Let’s dive into the recipe for Japanese Curry. This dish is a staple in Japanese households and is often served with rice or noodles. It’s a great option for a commercial kitchen because it’s easy to make in large batches and can be customized with various proteins and vegetables.

To make Japanese Curry, you’ll need the following ingredients:

• 2 lbs of your choice of protein (chicken, beef, or tofu)
• 4 large potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 1 large onion, diced
• 4 cups of water or stock
• 1 apple, grated
• 2 tablespoons of honey
• 2 tablespoons of soy sauce
• 4 tablespoons of Japanese curry roux

Start by sautéing the onions in a large stockpot until they’re soft and translucent. Add your choice of protein and cook until it’s browned. Next, add the potatoes and carrots, and cook for a few more minutes. Pour in the water or stock, and bring the mixture to a boil. Reduce the heat and let it simmer until the vegetables are tender.

In a separate bowl, mix the grated apple, honey, soy sauce, and curry roux. Add this mixture to the stockpot and stir well. Let the curry simmer for another 10-15 minutes, stirring occasionally, until it’s thickened to your liking. Serve hot with steamed rice or noodles.

4. Thai Yellow Curry Recipe

Now, let’s move on to the Thai Yellow Curry. This dish is a fantastic example of how coconut milk and aromatic spices can create a rich and flavorful curry without the need for heat.

Here’s what you’ll need:

• 2 lbs of chicken, beef, or tofu
• 2 cans of coconut milk
• 2 tablespoons of yellow curry paste
• 1 tablespoon of turmeric
• 1 tablespoon of cumin
• 1 tablespoon of coriander
• 1 stalk of lemongrass, bruised
• 1 tablespoon of fish sauce
• 1 tablespoon of brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup of bamboo shoots

Start by heating a tablespoon of oil in a large stockpot. Add the curry paste and cook for a minute or two until it’s fragrant. Pour in the coconut milk and stir well. Add the turmeric, cumin, coriander, lemongrass, fish sauce, and brown sugar. Stir to combine.

Add your choice of protein and cook until it’s no longer pink. Next, add the bell pepper, onion, and bamboo shoots. Let the curry simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together. Serve hot with steamed rice.

5. Equipment Deep Dive: Stockpots

Let’s take a closer look at stockpots, as they’re one of the most essential pieces of equipment in a commercial kitchen. A good stockpot can make all the difference in the quality and efficiency of your cooking.

When choosing a stockpot, there are a few key factors to consider. First, the material. Stainless steel is a popular choice because it’s durable, easy to clean, and resistant to rust and corrosion. It also heats evenly, which is crucial for cooking large batches of curry.

Next, consider the size. A 20-quart stockpot is a good starting point for most commercial kitchens, but if you’re running a larger operation, you might want to consider something bigger. It’s also important to think about the shape of the stockpot. A wide and shallow pot is great for reducing sauces, while a taller and narrower pot is better for cooking soups and stews.

Finally, look for a stockpot with a heavy-duty base. This will help distribute heat evenly and prevent hot spots, which can lead to burning or uneven cooking. A good stockpot is an investment, but it’s one that will pay off in the long run.

6. Equipment Deep Dive: Blenders and Food Processors

Blenders and food processors are another essential piece of equipment in a commercial kitchen. They’re used to blend spices, herbs, and other ingredients to create smooth and flavorful bases for your curries.

When choosing a blender or food processor, look for one that’s commercial-grade and can handle large quantities. A good blender should have a powerful motor and sharp blades that can easily blend tough ingredients like ginger, garlic, and spices.

It’s also important to consider the capacity of the blender or food processor. A larger capacity will allow you to blend larger batches at once, which can save time and increase efficiency in a commercial kitchen.

Finally, look for a blender or food processor that’s easy to clean and maintain. In a busy commercial kitchen, you don’t want to spend too much time cleaning equipment. Look for models with removable blades and dishwasher-safe parts.

7. Indian Butter Chicken Recipe

Let’s switch gears and talk about another non-spicy curry: Indian Butter Chicken. This dish is a classic example of how rich and creamy flavors can create a deeply satisfying curry without the need for heat.

Here’s what you’ll need:

• 2 lbs of boneless, skinless chicken thighs
• 1 cup of plain yogurt
• 2 tablespoons of lemon juice
• 2 teaspoons of turmeric
• 2 teaspoons of garam masala
• 2 teaspoons of cumin
• 2 teaspoons of coriander
• 1 teaspoon of cinnamon
• 1 tablespoon of ginger, grated
• 1 tablespoon of garlic, minced
• 1 can of tomato sauce
• 1 cup of heavy cream
• 2 tablespoons of butter
• 1 onion, diced

Start by marinating the chicken in a mixture of yogurt, lemon juice, turmeric, garam masala, cumin, coriander, cinnamon, ginger, and garlic. Let it marinate for at least an hour, or overnight for best results.

In a large stockpot, melt the butter and sauté the onions until they’re soft and translucent. Add the marinated chicken and cook until it’s browned. Pour in the tomato sauce and let the mixture simmer for about 20 minutes, or until the chicken is cooked through.

Stir in the heavy cream and let the curry simmer for another 5-10 minutes, until it’s thickened to your liking. Serve hot with steamed rice or naan bread.

8. Equipment Deep Dive: Induction Cooktops

Let’s take a closer look at induction cooktops, as they’re becoming increasingly popular in commercial kitchens. An induction cooktop uses electromagnetic energy to heat the pot or pan directly, rather than heating the cooktop surface. This results in faster heating times and more precise temperature control.

One of the biggest advantages of an induction cooktop is its energy efficiency. Because the heat is generated directly in the pot or pan, there’s less heat loss, which means you can cook more efficiently and save on energy costs.

Another advantage is safety. Since the cooktop surface doesn’t get hot, there’s less risk of burns or fires. This can be especially important in a busy commercial kitchen where safety is a top priority.

However, there are a few things to keep in mind when considering an induction cooktop. First, you’ll need to use cookware that’s compatible with induction cooking. This means pots and pans made of magnetic materials like cast iron or stainless steel. Also, induction cooktops can be more expensive upfront, so it’s important to weigh the costs and benefits before making a decision.

9. Malaysian Curry Laksa Recipe

Let’s talk about Malaysian Curry Laksa. This dish is a fantastic example of how coconut milk and aromatic spices can create a rich and flavorful curry without the need for heat. It’s a popular street food in Malaysia and is often served with noodles and a variety of toppings.

Here’s what you’ll need:

• 2 lbs of chicken, shrimp, or tofu
• 2 cans of coconut milk
• 2 tablespoons of curry powder
• 1 tablespoon of turmeric
• 1 tablespoon of cumin
• 1 tablespoon of coriander
• 1 stalk of lemongrass, bruised
• 1 tablespoon of fish sauce
• 1 tablespoon of brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup of bean sprouts
• 1 lb of rice noodles

Start by heating a tablespoon of oil in a large stockpot. Add the curry powder, turmeric, cumin, coriander, and lemongrass. Cook for a minute or two until the spices are fragrant. Pour in the coconut milk and stir well. Add the fish sauce and brown sugar.

Add your choice of protein and cook until it’s no longer pink. Next, add the bell pepper and onion. Let the curry simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.

Cook the rice noodles according to package instructions. To serve, divide the noodles among bowls and ladle the curry over the top. Garnish with bean sprouts and serve hot.

10. Equipment Deep Dive: Rice Cookers

Finally, let’s talk about rice cookers. While they might not be the first piece of equipment that comes to mind when thinking about curries, a good rice cooker is essential for any commercial kitchen serving Asian-inspired dishes.

Rice is a staple in many cuisines, and having a reliable rice cooker can make all the difference in the quality and consistency of your dishes. Look for a commercial-grade rice cooker that can handle large quantities and has multiple settings for different types of rice.

It’s also important to consider the ease of use and cleaning. In a busy commercial kitchen, you don’t want to spend too much time fussing with equipment. Look for models with removable inner pots and dishwasher-safe parts.

Finally, think about the size of the rice cooker. A larger capacity will allow you to cook more rice at once, which can save time and increase efficiency in a commercial kitchen.

Closing Content

As we wrap up, I hope you’ve found some inspiration in these non-spicy curry recipes and the essential equipment needed to bring them to life in your commercial kitchen. Remember, the key to a great curry is all about balancing the flavors and using the right tools to make the process as smooth as possible.

I encourage you to experiment with these recipes and make them your own. Maybe try adding your own twist or incorporating local ingredients to create something truly unique. The world of non-spicy curries is vast and full of possibilities, so don’t be afraid to get creative!

And as always, having the right equipment can make all the difference. Invest in high-quality tools that will stand the test of time and help you create dishes that your customers will love. Happy cooking!

FAQ

Q: Can I make these curries ahead of time?
A: Absolutely! In fact, many curries taste even better the next day as the flavors have more time to meld together. Just be sure to store them properly in the refrigerator or freezer.

Q: What’s the best way to reheat these curries?
A: The best way to reheat curries is on the stovetop over low heat, stirring occasionally. You can also use a microwave, but be sure to stir the curry occasionally to ensure even heating.

Q: Can I use a slow cooker to make these curries?
A: Yes, you can use a slow cooker to make these curries. Just be sure to adjust the cooking times and liquid amounts as needed, as slow cookers can vary in their heating patterns.

Q: Are these curries suitable for vegetarians or vegans?
A: Many of these curries can be easily adapted for vegetarians or vegans by using tofu or other plant-based proteins and substituting any animal-based ingredients with vegetarian or vegan alternatives.

@article{non-spicy-curry-recipes-and-essential-equipment-for-your-commercial-kitchen,
    title   = {Non-Spicy Curry Recipes and Essential Equipment for Your Commercial Kitchen},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/non-spicy-curry-recipes-equipment/}
}