We are looking to expand our food style, and I keep hearing wonderful things about curries. I don't like spicy food at all, but I've never found curry powder to be spicy-hot.
So what would be a good recipe or two to get us going?
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I'm a head-covering witchy mama to DS ('06) and DD ('10) with DH, Stormie, a Heathen breadwinning daddy.
Yummy potato curry wraps from moosewood:
And my favorite coconut curry:
You could easily add meats to either one depending on who's at the table.
I can't imagine cooking this right now (it's going to hit 90+ degrees today), but here's a chicken curry stew that I've posted before:
Chicken Curry Stew
This version needs a fairly large pot - I use a 7 qt. dutch oven. I'm also giving you the original recipe, but I confess that when I made it last week, I was out of many spices and didn't feel like fussing with whole cloves and cinnamon sticks. So I substituted the spices. Instead I used 2 tsp. turmeric, 1 Tbsp. garam masala mix and 2 Tbsp. mild curry powder (both commercial blends from a local spice maker).
2 Tbsp. vegetable oil
6 boneless chicken breasts, cut into cubes
2 cups onion, chopped in 1/2 in. pieces
2 large garlic cloves, minced
1 in. piece of ginger, grated
1 red chili, finely diced - REDUCE OR OMIT to adjust the spicy heat
1 sweet red pepper, chopped
2 tsp ground turmeric
2 Tbsp. ground coriander
2 tsp. ground cumin
8 whole cloves
2 cinnamon sticks
1 tsp. ground pepper
2 tsp. salt
1 cup chicken broth
1/2 head chopped cauliflower
1 cup frozen peas
6 carrots, in 1/4 in. slices (I used 2 sweet potatoes, chopped)
2 large tomatoes, chopped
2 cups plain yoghurt
A couple of handfuls of spinach leaves
Heat oil in dutch oven or large saucepan. Saute chicken until golden. Remove and set aside.
In same pan, saute onion for 3 minutes. Add garlic, ginger and chili, cook until onions soften.
Add spices, stir for 1 minute.
Add chicken broth and carrots. Return chicken to pan. Cover and simmer 5 minutes over low heat, stirring occasionally.
Add cauliflower. Cover and simmer 10 minutes.
Add peas. Cover and simmer another 5 minutes or until vegetables are tender-crisp.
Add tomato and yoghurt, simmer uncovered until heated through, about 5 minutes.
Add spinach. Simmer 1 to 2 minutes, until slightly wilted.
Serve with a little extra plain yoghurt and chopped fresh coriander.
*Last notes - I have made it without adding the tomato and yoghurt at the end and it's a nice thick stew at that point. I just serve it with yoghurt and coriander.
It also works with a variety of ingredients you may have on hand - I've added a chopped apple or pear, green beans earlier in the cooking, and even tossed in leftover roasted squash cubes at the end.
For today, I think this salad dressing is a good choice:
Honey Curry Salad Dressing
In blender (I use an immersion blender), mix well:
1/2 cup onion, finely diced
1 tsp curry powder (use mild, medium or hot depending on your preference)
1 tsp Dijon mustard
1 tsp paprika
1/2 tsp each turmeric, celery seed, and salt
1/3 cup cider vinegar
1/3 cup honey (less if you don't like it too sweet)
Then slowly, with blender on low, mix in:
1 cup vegetable oil (safflower, sunflower etc.)
It's great on a simple spinach and strawberry salad with toasted almonds and a little red or green onion or garlic scapes.
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