BEST CURRY RECIPE
Curry - The Perfect Meal On A Budget
If only I’d known how to properly make curry when I first graduated college! I strained under the burden of tens of thousands of dollars in student loan debt, and frequently went hungry. My friendship with rice and beans had never been better, but the lack of variety in my diet was ill-advised. I ate a lot of veggie chili in those days, but the high levels of acidity in the tomato based sauce I went with often had me suffering after meals with heartburn.
Properly made curry offers a much less intense (and much more enjoyable) internal warmth. Plus, you gain the invaluable knowledge of how to toast spices — a skill that you can take far beyond curry!
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp paprika
- 1 tbsp fresh or ground ginger
- (optional) herbs - I really like to use fresh fennel seeds for an extra POP in flavor!
- 1 can coconut milk
- 1 large onion
- 2 medium sized sweet potatoes or regular potatoes (sliced into thin chunks once prepared)
- 1 package of tofu or tempeh
- 1 bunch of leafy greens - I love spinach in curry, but chard, kale, and bok choy are also excellent options
- 6-8 tbsp of oil - I like to use olive oil, which is a little non-traditional; coconut oil is widely used, but you have to be careful of the low smoking point!
- (optional) 1 eggplant, cut into cubes
- (optional) 1 pepper, diced
- If you are using sweet potatoes or regular potatoes, you have two options - boil them about 30 minutes before beginning to cook until a fork goes through them easily, or poke thoroughly with a fork and then microwave till soft, 2-3 minutes.
- If you are using eggplant, you can either bake the eggplant cubes for 20 minutes prior to toasting the spices at 400 degrees F, or you can boil the eggplant cubes for 20 minutes.
- Add all of the dry spices and herbs to a large frying pan or wok
- Heat under low to medium heat for 2-3 minutes, or until the spices start to lightly smoke
- Add in the oil, stirring in more until the spices are fully absorbed by the oil. Turn the heat up to medium, but keep it well below the smoke point for the oil you’re using! You want to keep that warming flavor alive in the oil without introducing any harmful toxins, the byproduct of burning the oil.
- Add in the onion and tempeh / tofu (and the peppers if using), sauteing lightly for 5 minutes
- Add in the sweet potatoes and the greens, adding pinches of salt until the greens have wilted gently beneath the heat and salt
- Stir in the coconut milk fully until the curry is complete!
- Serve hot with fresh rice, naan, or any other kind of grain on the side. Enjoy!
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