There are tons of good curry recipes out there and after trying several of them, came up with this recipe based on my own tastes. Because it is fairly basic, you can easily adjust it to your preferences. You can put in your favorite veggies and toppings.
As for the hot level, every teaspoon of chili sauce will kick it up a notch. For mild, one teaspoon. Medium, two. And hot, three. And for Thai hot (I am still working my way up to that), four or five.
I strongly suggest if you have never had curry before, to go with only one teaspoon. It would be a shame if it was too hot for you to enjoy.
|Not as thick as the can stuff, but still good.|
Yellow Vegetable Curry
Olive or peanut oil
2 cloves of garlic, minced
1/2 tbs minced ginger
1 can or 1 and 1/2 cups coconut milk
1 tbs sugar (optional, but I like mine a bit sweet)
1 tbs yellow curry powder or 1/2 tbs yellow curry paste
1 tbs cumin
1 tbs tumeric
1 tbs soy sauce
1 to 4 tps chili sauce (can be sweet or standard), depending on personal hotness level
3 Japanese eggplant
1 cup fresh green beans
2 red or green peppers
|I used 3 and 1/2 tsp, I like to sweat after my curry|
Chop all the veggies into bite-sized pieces. Remember to snap the ends off the green beans.
I really suggest using fresh veggies, frozen ones get too soggy in the curry sauce. I got all my veggies, except the carrots, from the Hilo Farmers Market.
Always try to buy local organic produce if you can, it really does taste better and it's always good to support local businesses. If these veggies aren't in season where you live, use ones that are, it will be just as good. I'm lucky to live in a tropical climate that grows most veggies all year round.
Saute the veggies in a little oil over medium heat, just until the carrots soften a bit and the eggplant starts to sweat. Don't over cook them now, they will get too mushy in the sauce.
Pour the curry sauce in with the veggies and mix together well. Bring to a simmer and cover. Cook for 10 minutes, stirring as needed so it doesn't burn.
Curry is so delicious that you can eat it on its own, but it goes great over a grain too. I served mine over brown rice. I also suggest jasmine rice, mainly because it smells so amazing.
|Like my new bowl?|
Curry is also wonderful for your health. Here is an article from USA Today I found awhile back. And check out good ol' Wikipedia for its article on curry too.
|Behold the power of spices|