One of my favorite ways to eat on the cheap, and on the easy is to make a curry. Using simple ingredients, along with some water or broth, you can make any size meal you want, that is filling and incredibly tasty.
My love of curries started in Thai restaurants, whose creamy, peanut buttery, coconut milky goodness was a logical next step after my regular order of Pad Thai needed a break. I have made curries over the last several years for breakfast, lunch, and dinner, adding any number of vegetables and using any number of spices. They are so easy to make kosher because there are no processed goods!
Now many think of Curry as specifically an Indian dish, but Curries are actually European and American in there origin. The term most likely comes from the Tamil Khari , meaning gravy. Most Curry Spice is orange in color because of Tumeric which is popular spice. Curry spice includes most commonly tumeric, cumin, red pepper, fenugreek, and corriander and the name refers to this mixture. Because of its wide spread nature, I figured it would be the perfect way to start off this blog, and a good pulse of what I am going to be cooking on a daily basis in my kitchen. All of my measurements are approximate, for when you start making your own curry, you can add or subtract to your tastes, and you will find whether you like Paprica or Corriander more, or if you like cinnamon added at the end of the process.
Just know, that there are many more curries to follow, along with reviews of curry pastes that can be bought in the store!
3 Cups Potatoes
1 can Garbonzo Beans
1 Clove Garlic
2 cups Yellow Squash
1 tbsp cumin
2 tbsp Curry
1.5 tbsp flour
1 tbsp Soy Sauce
1 tbsp Oil
Sautee your Onions for two minutes in the oil, add minced garlic and sautee for 30 seconds
Add Potatoes and season with Salt and Pepper
and Cumin, combine. Sautee for 30 seconds until the cumin smells crazy good.
Add Garbonzo Beans and Curry Powder and a few tablespoons of water. Sautee for a few minutes with water boiling.
Add Squash and Soy Sauce, Mix until everything is covered.
Add Water or broth until veggies are covered.
Cover and simmer for 30 minutes until the potatoes are cooked and pierced with a fork easily.
If you want a thicker curry (my fiancee loves it that way)
Add 1/2 cup of the curry broth to a 1.5 tbsp flour. Mix well! Add back to the curry.
I like to add a nut butter to the curry, it really thickens it and gives it a great flavor
Heres to the coming year, tall ships and small ships.
Who's there ?
Curry who ?
Curry me back home will you?