Moose Curry

Growing up in Alaska, curry wasn’t something we ate often, but once I discovered just how easy it is to make at home, it quickly became one of my favorite comfort meals. This version keeps things simple, relying on pantry staples like tomato paste, coconut milk, onion, and garlic, along with a few aromatic spices—garam masala, ground ginger, and curry powder—to create a rich, flavorful sauce that’s perfect for busy weeknights.

One thing I love about curry is that there really isn’t just one “curry.” The word covers an incredible variety of dishes enjoyed throughout South and Southeast Asia, each with its own unique combination of spices, ingredients, and traditions. From mild and creamy to bold and fiery, every curry tells a different story. This recipe is my easy, family-friendly take—comforting, deeply flavorful, and made with ingredients you can easily keep on hand.

Ground moose gives this dish a delicious Alaska twist. It’s lean, packed with protein, and its mild flavor pairs beautifully with the warm spices. If you don’t have moose in your freezer, don’t worry—lean ground beef, turkey, venison, or your favorite ground meat will all work wonderfully.

Pile it over fluffy turmeric infused rice and don’t forget the naan for soaking up every last bit of that creamy sauce. Better yet, make it homemade! My cheese-filled naan is one of my favorite accompaniments to curry, but you’ll have to join one of my Butter Chicken & Cheese-Filled Naan classes here in Anchorage if you want that recipe. Trust me—it’s worth it!