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a basic curry paste – and a curry January 21, 2009

Posted by marksun in beans, curry, tofu, vegetarian.

This is the basis of a curry using a prepared curry powder from Down To Earth (health food store) or any other curry powder (not the McCormick Yellow Indian Curry – which I don’t care for much).  It’s a variant of another curry I make (see Bola’s curry).  

Curry Paste
large onion
1″ piece ginger root  
clove garlic
1/8 C or so of curry powder

Preparation…  puree onion, ginger and garlic in a food processor or blender.  In a small bowl combine with the curry powder.  

A tofu and potato and bean  curry

This is an example.  You can make a curry out of any ingredients you like that you have around the house. Tonight I had a block of tofu, one irish potato, and about 2 cups of cooked pinto beans  in the refridge.

Cut up the tofu into half inch blocks, and the potato about the same.

I microwaved the potato to cook it – 3 minutes.

Heat about 1/8 to 1/4 C of olive oil (depending on how much you’re making) in a skillet on med heat – add a little of the curry paste  as a heat indicator – when it sizzles a little, add the rest of the curry paste. You want enough oil so all of the curry paste is in contact with a thin film of oil in the pan.  Heat gently to let the onions soften a bit, then add the potatoes and tofu and cook with the curry paste for a minute or two.  Add the beans and any bean broth, or a bit of water to keep things moist and make a little gravy.  

Sprinkle on a little salt.

Serve on hot rice with  mango chutney,  yogurt, or sour cream, with fresh lettuc, or other salad vegetables.

Variants – some chopped cabbage would be great in the curry, or chicken, or fresh  shrimp.  Important. Add the ingredients in a sequence with the idea being that all ingredients end up cooked at the time you remove the pan from the stove.



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