I absolutely love curry. I could eat it everyday for breakfast, lunch, and dinner. If I continue to eat curry as much as I do now, I might get sick of it. Luckily I haven’t yet. Probably because there are so many different variations.
The thing about curry is that it’s very vague, so the choices are unlimited. According to Wikipedia, curry is “the English description of any of a general variety of spiced dishes.” You can make it out of anything. You can use any combination of vegetables or spices you have. Curry is often my default food. If I have a lot of leftover vegetables that I don’t know what to do with, I can always make them into some sort of curry.
With that said, there are some ingredients that are typically included in curry, so if you plan to experiment with different curry dishes, it helps to have these things on hand:
- coconut milk
- mustard seeds
- curry leaves (or curry powder)
- garam masala
- chili peppers
- onions and shallots
- tamarind paste
- fresh ginger
- garlic or galangal
- kaffir lime leaves (or limes)
- bay leaves
*If you don’t have all those things available, you can add items to a base made of coconut milk and a little bit of this stuff. I found this from the Asian market for 69 cents and it contains many of the ingredients listed above (ingredients=fresh green chiles, garlic, wild ginger, shallots, lemon grass, salt, kaffir lime, sugar, galangal, coriander seeds, cardamom, cumin, turmeric, pepper). It lasts a long time and tastes pretty good. Sometimes I throw in a little bit of this stuff, then add all the fresh ingredients I have. Once you open it, you should put the leftover curry paste in a different container so it doesn’t absorb the taste of the can.
The most recent curry I made was a green curry. I used eggplant, squash, and green beans because that is what I had in my garden. The curry went something like this:
- In a food processor, blend the following into a paste: lemongrass, coriander, brown sugar, jalapenos, onion, garlic, ginger, cilantro, lime, cumin, cilantro, peanut oil
- Combine curry paste with part soy milk, part coconut milk, and shredded coconut. Heat but don’t boil
- Add thin slices of eggplant, squash, green beans, bamboo shoots, and any other vegetables. Cook until soft.
- Add tofu (pre-baked in Bragg’s and nutritional yeast)
- Add other spices as needed
- Top with fresh basil, chives, lime, and Siracha sauce