So, I really like eating curry but often find myself frustrated in trying to cook it. Most of the recipes I have/can find call for ingredients that I don't keep on hand or that look expensive. I'm trying to get at the essence of a basic veggie curry that I can make with only a few extra purchased items. This time, I didn't need to buy anything new since I had ginger & coconut milk left over from the curried sweet potato soup and tofu from the tahini noodles. This is a first attempt--I think it turned out alright, but I'd like to keep trying. Unfortunately, I didn't really measure things out, so all these values are approximate:
heat 1T oil
sautee 1 sm onion & 2 carrots, chopt, until soft
add 2t curry, 2t cumin, .5t cayenne, 2 clove minced garlic, 2T minced ginger, .5c coconut milk
heat
add handfuls of frozen peas & spinach & ½ block chopt tofu
add 1c veggie stock
heat
reduce a little
Serve over rice
Anybody have any curry tips or good curry recipes?
4 comments:
My basic curry is very similar, but even simpler and less technically curry like. For the spices I use tumeric, cumin, and cayenne or chili powder, garlic, and sometimes I skip the ginger though now that I buy frozen minced ginger I always have it on hand. I add some hot water after I toast the spices for a few minutes. I don't keep actual curry powder around so I don't usually use that. Also, I really dislike coconut milk so I never use it. For veggies, I like to add any combination of spinach, chickpeas, zuchinni, canned diced tomatoes, lentils, spinach, or mushrooms. Sometimes I add some yogurt at the end to make it creamy. I learned this basic technique from my lab colleague Monika, whose Dad is Bengali and taught her. Monika says "curry" is a pretty broad term.
That sounds really good, especially the yogurt tip. I like coconut milk, but it only comes in really big containers and I think Superfresh doesn't stock it. I'll have to give it a try. I'll also look for frozen minced ginger--another limiting factor for me!
I thought it said 5 t. cayenne, not .5 t!! I thought how on earth would you be able to taste anything else!! I admire your and Jody's exchange. I've never made a curry and really had to study your posts to figure out what it is. I really profited from the exchange about tahini sauce: I've served it on rice and, last night, on leftover tofu/eggplant/red pepper/onion mix cooked in homemade teryaki sauce (the leftover salmon marinade), all of which I stuffed into roasted red peppers.
Love,
Mom
That sounds really good, mom!
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