Here's to a new year and new habits.
On too many occasions in the past, I've not had a recipe for a dish that I've shared or posted about. Thankfully Heather, my wife Tiffany's BFF, had us over for new year's and she asked if I could show her how make a curry. Usually, like a lot of cooks with favorite recipes, you add a little bit of this and then a little bit of that until the cooking is done. This time, I took the time to make measurements while Heather wrote them down. Adjustments were made along the way as I tasted.
The curry I made is one I've been making for years, it's one of the many variations I enjoy, I hope you'll have fun making it.
3 russet potatoes, diced
4 cloves garlic, minced
1 yellow onion, diced
5 carrots, cut into medallions
1/2 cup green peas
1 cup of pineapple chunks
1 cup of pineapple juice
1 1/2 tbsp yellow curry powder
2 tsp ground cinnamon
6 oz tomato paste
2 tsp salt
2 cups of potato broth/water
3 tbsp coconut oil
3 tbsp peanut butter
1/2 tsp cayenne (optional)
1 lb super firm tofu (optional)
In a large pot, bring 4 cups of water to boil then add potatoes. Lower heat to avoid boiling over. Cook til potatoes slightly break apart on poking. Remove from heat and set aside 2 cups of water from pot. Drain potatoes and set aside.
While potatoes are boiling, add oil to a separate pot, set to medium heat and add garlic, carrot and onion. Stir gently and cook til onions are translucent and carrots are softened.
Lower heat and add peas, pineapple, juice, curry powder, cinnamon, tomato paste, salt and potato water. Heat another 10 minutes, stirring occasionally.
Add peanut butter and potatoes to curry and cook another 3 minutes, stirring gently.
Serve over basmati rice or with naan bread.
Feel free to omit any ingredients or add your own vegetables. Make your own signature curry.
coconut milk (use the thick version that comes in a can & buy organic to ensure BPA free lining)
red Thai curry paste or green Thai curry paste and/or Thai basil
any of the cabbage family like broccoli, cauliflower or cabbage!
bring on the squash with butternut, Kabocha, pumpkin, zucchini or summer squash
bell peppers are classic
bulk it up with chick peas, red lentils or green lentils
The last step is to let your meal digest and then play games with the wittiest people you can find.