Friday, September 4, 2009

Curry in a hurry!

Tonight I got home from work to a fridge full of unrelated veggies and a growling stomach... what to do? Curry! Curries are fast and always seem to bring together the best dinners out of odds and ends of vegetation. I have a rice cooker, so usually I can have dinner done in the time it takes for the rice to cook!

Curry #1: Spicy Thai Panang Curry
(this one is great for when you have a stuffed nose)

the tiniest amount of vegetable or peanut oil
1/2 onion, chopped
1 inch of ginger grated
2 cloves of garlic, minced
2 cans of panang curry paste
1 cup fresh basil leaves, coarsely chopped
juice of one lime
2 cans coconut milk
small hot dried peppers, to taste (a normal palate will not need these as panang by itself is very hot)
assorted veggies (good choices: carrots, snow peas, broccoli, summer squash, zucchini, green beans, tofu, english peas)

  • In a saucepan fry onion, ginger and garlic in oil. (Use as little as possible)
  • Stir in curry paste and stir constantly until paste is well mixed with aromatics and you can smell the spices, stir in basil leaves.
  • Add lime juice and coconut milk.
  • If using throw in dried peppers and bring to a boil.
  • Add veggies and cook until they are done.
Curry # 2 Indian Style Aromatic Tomato Curry

(please note: spice measurements are approximate, please adjust to your own tastes!)
1 tsp. Coriander
1 TBS Garam Masala
2 tsp cumin
1 tsp cinnamon
1 tsp clove powder
1 tsp cardamom powder
pinch red pepper flakes
tiny amount of mild oil such as vegetable or peanut
2 cloves garlic, minced
1 inch ginger, grated
1 small onion, chopped
1 potato, peeled & cubed
1 carrot, chopped
1 can stewed tomatoes
1 cup chopped okra
1/2 cup frozen english peas
  • In a very hot, dry pan toast spices.
  • Add a small amount of oil and saute onion, garlic and ginger.
  • Add potatoes and carrots and continue to saute, stirring constantly.
  • When potatoes have browned slightly add canned tomatoes and bring to a boil.
  • After boiling for 5 minutes, stir in remaining vegetables and cook until potatoes are done.
  • Taste and add salt if necessary.

Serve both curries with a high quality basmati rice.

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