@inahat: Oh yeah… curries are good too!
Here’s a potato and spinach curry:
4 medium tomato(es)
2 Tbsp canola oil
2 medium onion(s)
1 Tbsp ginger root
1 clove(s) garlic clove(s) (medium)
2 Tbsp ground coriander
1 pound(s) potato, baked
2 1/2 cup(s) vegetable broth
1 Tbsp Thai Kitchen Red curry paste
8 oz leaf spinach
Put tomatoes in a heaproof bowl and vocver with boiling water. Leave for 203 mint hen plunge into cold water and peel off the skins. Cut each tomato into quarters and discard the seeds and central core. Set aside.
Heat oil in preheated wok. Add onions, ginger, and garlic and stir fry over medium-high heat for 2-3 min or until starting to soften. Add the coriander and potatoes and stirfry fo r203 min. Add teh stock and curry paste an dbring to a boil. Stirring occasionally. Reduce the heat and simmer gently for 10-15 min, or until the potatoes are tender.
Add spinach and the tomato quarters adn cook, stiring, for 1 min, or until the spincah has wilted. Serve w/ rice or noodles.
Chicken Curry (4 servings)
1 Tbsp curry powder
2 tsp olive oil
2 item(s) chicken breast, cooked, skinless
1 tsp hot pepper sauce
2 clove(s) garlic clove(s) (medium)
1 medium onion(s)
2 medium uncooked potato(es)
1 Tbsp scallion(s)
Wash, peel, and cut the potatoes into cubes (the size can vary – go by your personal preference). Set aside.
Cut chicken into smaller pieces. Wash with vinegar or lime. Rinse the chicken and drain. Add a few teaspoons garlic powder, a little pepper sauce and salt to taste and any other all purpose seasoning. Mix so that all seasoning is spread around evenly. Set aside to marinate while you make the other preparations.
Chop half the onion. Slice green onion and chop garlic cloves into small pieces.
Heat a large pot on med-high heat for a minute. Add small amount of oil (about a pot spoon). Wait about 30 seconds so the oil heats up and then add onion, green onion and garlic. Simmer for a few minutes.
Add chicken and mix well. Add curry powder (about a pot spoon or more). Mix well and cover the pot and let cook. Taste the sauce and add more salt if desired.
After the chicken has been cooking for about 10-15 minutes, add the potatoes.
Stir occasionally until chicken is cooked (approx. 20 – 30 minutes total cooking time).
Red Lentil Curry (8 servings):
2 cup(s) dry lentils
1 Tbsp vegetable oil
2 Tbsp thai curry paste
1 Tbsp curry powder
1 large vidalia onion(s), diced
1 tsp ground turmeric
1 tsp Durkee Ground Cumin Seed
1 tsp chili powder
1 tsp table salt
1 tsp sugar
1 tsp garlic clove(s), minced
1 tsp ginger root, minced
14 1/4 oz canned tomato puree
Wash lentils in cold water until water runs clear. Put lentils in a pot with water to cover and simmer covered until lentils are tender.
While the lentils are cooking, caramelize onions in the vegetable oil in a large sauce pan.
While onions are cooking, combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a mixing bowl. Mix well. When onions are cooked, ad curry mixture to the onions and cook over high head stiring constantly for 1 to 2 min.
Stir in tomato puree and reduce heat, allow the curry base to simmer until lentils are ready.
When letnis are tender, drain them briefly. Mix the curry base into lentils and serve.