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Post by Rebekah on Aug 19, 2014 21:23:29 GMT -5
This is a Friday night staple in our house! BASE 1/3 c. butter / ghee 1 onion 4 cloves of garlic --- chop finely and fry on a medium-low heat until translucent
SPICES (add when the onion/garlic is translucent) 1 tsp ginger 1 1/2 Tb curry powder 1 tsp turmeric 1 Tb coriander seeds (grind) 1 tsp cardamom 1/2 tsp hot chili powder (optional) 1 tsp garam masala (optional) 1 Tb sugar 1/4 tsp cumin seeds, ground --- Cook for 5 minutes or until the spices darken.
--- Finally, add 1/2 c tomato sauce 1/2 c (loose; not packed) desiccated coconut 1/4 c cashews 1/2 tsp salt
BLEND/PUREE until smooth - the paste can be frozen at this point
VEGETABLES 2 medium potatoes, cubed - cook until tender in 1c of water w/ 1/2 tsp salt (keep the water) 2 c peas & carrots 1 c cauliflower (medium to small chunks) 1 small onion, finely diced and fried in 2Tb butter/ghee 1 medium pepper finely diced and added to the onion/butter/ghee when translucent --- add all vegetables and water to the curry paste, and allow to cook for 10-20 minutes on a medium-low heat. --- You can add pretty much any vegetable you like, as long as it's not too large. I've made it with chick peas too.
Optional extras 2 Tb raisins 1 egg yolk (beat) 1c cream (gently mix with the egg yolk)
Cook over a low heat for another 10 minutes or so. If too thick, add water. Add extra salt to taste (I tend to use salt more sparingly than is 'common').
Serve over brown rice.
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Post by chipperhiker on Aug 20, 2014 0:17:15 GMT -5
Thank you for this. I am going to try this one out soon! I am a total freak for curries.
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Post by karitx on Aug 20, 2014 19:50:48 GMT -5
Yum! It's been so hot I haven't wanted to cook anything lately, but maybe this will get me out of my rut!
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Post by cinnabar on Aug 20, 2014 21:55:06 GMT -5
Great minds think alike ...had North Indian mashed Aubergine(eggplant) last night and it is very similar to your recipe. Nothing like a good curry.
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Post by Rebekah on Aug 21, 2014 7:03:06 GMT -5
I make the spice mix in bulk because I use it for most of my curries (though it's intended more for Kormas). 3 1/2 Tb Ginger 1 c. Curry powder 3 1/2 T Turmeric 1/3 c. Cardamom (I know cardamom is rather pricey, so I have omitted it altogether from time-to-time) 1/2 T Cumin (ground) So pretty before mixing!!
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