Perhaps inspired by the Oscar winning film Slumdog Millionaire, or perhaps because a little exotic flare and spice is befitting a rainy Monday evening, I am making a curry for dinner tonight. A curry is essentially a stew that begins as a base of simmered spices, oil and vegetables to which meat, fish or more vegetables are added. Some curries are thick and served with bread, while others are thin and served with rice. Geography, climate and regional foods influence curries which are found throughout India and parts of Asia.
The following recipe is a simple base to which you can add chicken, lamb, fish or vegetables. I prepared a vegetable curry, so I doubled up on the zucchini and added cauliflower. If you are adding protein, you can omit the cauliflower. Feel free to improvise.
Vegetable Curry
This is a basic recipe without too much heat. Add additional spices to taste. For more body, substitute one cup chicken stock with one cup coconut milk.
Serves 4
For the Curry Sauce:
3 tablespoons vegetable oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons grated fresh ginger including juice
2 teaspoons ground coriander
2 teaspoons ground paprika
1 stick cinnamon
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
3 tomatoes, chopped
salt to taste, about 2 teaspoons
For the vegetables:
2 small zucchini (courgettes), sliced in 1/4" rounds
1 large carrot, peeled, sliced in 1/4" rounds
1 large yellow onion, peeled, halved horizontally, cut in wedges
1 small head cauliflower, ends trimmed, cut in 1" pieces
2 cups (500 ml.) chicken stock or water
Fresh coriander/cilantro leaves for garnish
Prepare the sauce:
Heat the oil in a deep skillet or pan. Add the onions and sauté over medium heat until deep golden brown, about 20 minutes. Add the garlic and ginger and sauté until fragrant, one minute. Add coriander, paprika, cinnamon, turmeric, garam masala and cumin. Cook, stirring, one minute. Add one cup water and tomatoes; cook at a simmer 20 minutes. Add salt to taste.
Once the sauce is ready add the chicken stock and vegetables. Bring to a boil, and cook over medium heat until vegetables are cooked to desired consistency. Serve in a bowl with basmati rice. Garnish with fresh coriander/cilantro leaves.
Note:
I prefer my vegetables chunky and more firm to the bite. Traditional curries often use vegetables cut in smaller dice. Adapt this recipe to your desired consistency.
For Chicken Curry: Add a combination of 2 breasts, 2 drumsticks and 2 thighs to the sauce.
For Lamb Curry: Add 1 lb. (500 grams) stew meat to the sauce.
For Shrimp Curry: Add 1 lb. (500 grams) shelled (tails intact) and deveined shrimp to the sauce.
When the stock and vegetables are added to the sauce, include the chicken or lamb. Cook until done.
If you are adding shrimp, add the stock and vegetables, cook until vegetables are done, then add shrimp and cook until shrimp are cooked through, about 3 minutes.
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