Clean-out-the-fridge curry
Aug. 10th, 2009 06:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
em_brett in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomHere's a really flexible recipe for curry that I use whenever I have more veggies than I know what to do with. As written, it's vegan, but you could certainly add whatever meat you want (you'll probably want to cook it first and then add it at the end).
Ingredients
1 can coconut milk
2-3 tbsp curry paste (optional -- if you don't have this, just overcompensate with spices)
coriander, cumin, curry powder, salt, pepper, cayenne to taste (a couple of pinches of each)
1 bay leaf (optional)
vegetables! can include: carrots, onions, green beans, bell peppers, hot peppers, broccoli, cauliflower, zucchini, summer squash, corn -- pretty much whatever's available and tastes good to you
tofu (optional) (you could also add meat, but you'll want to cook that first probably)
also optional: peaches, mangoes, pineapples, or other such fruit
Directions
1. Saute the vegetables in order of cook time. (I.e. start with the onions, peppers, and carrots and work your way to softer veggies, like zucchini and summer squash)
2. Once veggies are beginning to soften, add the dry spices (I'd recommend erring on the side of under-spicing: the curry paste will spice it up even more and you can always add more later). Stir.
3. Add the coconut milk (don't worry if your can of coconut milk is somewhat hard/no longer homogeneous -- this is natural and doesn't mean it's spoiled) and the bay leaf. Stir, then bring to a boil. At this point, add the tofu if you're including it.
4. Reduce heat and simmer for 30 min to an hour, until veggies are as soft as you want them. Check about halfway in to see if you want to add more spices/curry paste.
5. Turn off heat and add the fruit if you are including it.
6. Serve (over rice, or not). Enjoy!
Ingredients
1 can coconut milk
2-3 tbsp curry paste (optional -- if you don't have this, just overcompensate with spices)
coriander, cumin, curry powder, salt, pepper, cayenne to taste (a couple of pinches of each)
1 bay leaf (optional)
vegetables! can include: carrots, onions, green beans, bell peppers, hot peppers, broccoli, cauliflower, zucchini, summer squash, corn -- pretty much whatever's available and tastes good to you
tofu (optional) (you could also add meat, but you'll want to cook that first probably)
also optional: peaches, mangoes, pineapples, or other such fruit
Directions
1. Saute the vegetables in order of cook time. (I.e. start with the onions, peppers, and carrots and work your way to softer veggies, like zucchini and summer squash)
2. Once veggies are beginning to soften, add the dry spices (I'd recommend erring on the side of under-spicing: the curry paste will spice it up even more and you can always add more later). Stir.
3. Add the coconut milk (don't worry if your can of coconut milk is somewhat hard/no longer homogeneous -- this is natural and doesn't mean it's spoiled) and the bay leaf. Stir, then bring to a boil. At this point, add the tofu if you're including it.
4. Reduce heat and simmer for 30 min to an hour, until veggies are as soft as you want them. Check about halfway in to see if you want to add more spices/curry paste.
5. Turn off heat and add the fruit if you are including it.
6. Serve (over rice, or not). Enjoy!
no subject
on 2009-08-11 02:01 pm (UTC)no subject
on 2009-08-11 06:01 pm (UTC)no subject
on 2009-08-11 06:28 pm (UTC)