Friday, March 31, 2017

Easy Anything Curry

I hope that I am not the only person out there that has been confused by the word "Curry"  - is it a spice, it is a complete dish, is it a method of cooking?  What does it contain, why are there so many different colors and heats and why can't I understand it!

So I did some research and it turns out that any dish that starts with some chopped onions, garlic, ginger and chilies and then fried with spices mixed in and finished by adding canned tomatoes - Makes a Curry!

The spices that you use can very the color, the eat and even the name of the dish. But as far as making a simple curry - There you have it. 
It is not wonder people are making these everyday of the week. I feel so out of the loop. 

I started my curry sauce and then let it simmer while the rice cooked. That means dinner could be done from start to finish in 30 minutes. 

Ingredients : 

Since Curry can vary so much - I have put in Italics that ingredients that you don't Have to have. 

2 tbsp vegetable oil
1 tsp cumin seeds
1 medium red onion, chopped
2 cloves garlic, diced 
1 inch piece of ginger, peeled and diced
1 or 2 green chiles, seeded and diced 
1 tbsp cumin powder 
1 tbsp corriander powder 
1/2 tsp chile powder or cayenne pepper 
1/2 tsp turmeric 
1 can of petite-diced or crushed tomatoes

2 tbsp fresh, chopped cilantro (for garnish)


Heat the oil in a sauce pan, dutch oven or pot until it gets really hot (i.e. when a drop of water hits the pan, it sizzles like crazy).

Add the cumin seeds and fry until they start to brown. (You may not be doing this if you don't have cumin seeds)

Add the onion and stir well. Mix it up occasionally. When the onion starts getting soft and translucent, it's cooked enough.

Add the garlic, ginger and chiles. When the garlic turns light brown, it is time for the next step.

Put in the spices, stir well, and cook for another minute or two.

Pour in the tomatoes and stir occasionally. You want to make the tomatoes' water evaporate, so the sauce is thicker. Aim for something roughly as thick as tomato sauce; not too watery and not too thick.

** Now - Add your anything ingredient. 

This can be anything that you can think of -  from canned red beans to zucchini to pieces of leftover chicken. 

I chopped up some raw sweet potato and use a bag of frozen stew vegetables. 

Stir well, to let it absorb the ingredients. If the sauce starts gets too dry, just add some water and mix well.  - Since my sweet potatoes and the potatoes in my frozen stew veggies were both uncooked, I have to simmer mine for 20 minutes or so. 

Add the cilantro as garnish (cooking destroys a lot of its flavor and fragrance) and salt and pepper to taste.

Serve with long-grain rice and the fantastic homemade naan from yesterday.