I love Indian food and France has inspired me to create!
03.11.2008 - 17.11.2008
Before I say anything, I want my readers to know that these are by no means anywhere near being traditional. These are my own takes on "curry" and I'm using the word loosely mainly because I do use Indian flavors/spices. Once again, if you're curious on the subject, here's your link. http://en.wikipedia.org/wiki/Curry
Curry #1: Eggplant and Spinach
Curry Powder, Salt/Pepper, Vegetable Bouillon
All-purpose cooking oil
Preparation: Cut the potatoes, eggplant and onions into small cubes. While you sauté the eggplant and onion, put the potatoes to boil in a separate pan. To the eggplant/onion sauté add curry powder, salt/pepper to taste and vegetable bouillon (optional). Add 1/4 cup of water, cover and let simmer for about 15 minutes or until the eggplant is completely soft and most of the water has evaporated. Add about 1/4 cup of milk and purée. I usually use a submersion blender, but I'm sure you can do this in a regular blender as well. Defrost the spinach and drain your boiled potatoes and add both to the eggplant purée. That's it! Serve over rice. (And yes, the color is a little strange, green/brown due to the spinach and cooked eggplant)
Curry #2: My adaptation of Aloomutter
All-purpose cooking oil
Tomato Paste (Harissa as well)
Curry Powder, Salt/Pepper, Vegetable Bouillon, Cayenne Pepper
Craime Fraiche (sour cream or crema mexicana may work here too)
Preparation:Similar to my first recipe, cook the potatoes separately while sautéing the cubed tomatoes and onions in some oil. Add curry powder, salt/pepper to taste and you have the option of adding some veggie bouillon and I would highly reccomend a pinch of cayenne pepper as well. I would add a little water, cover and let simmer for about 10 minutes. Next, add two spoonfulls of tomato paste, two spoonfulls of craime fraiche, a squirt of Harissa (or more if you like it spicy) and between 2-3 cups of water. Bring to a boil and let simmer for another 10 minutes, add the cooked potato cubes and frozen peas then continue to let simmer for another 10 minutes so that all the flavors can blend in. And you're done! Serve over white rice.
I hope that these are decent instructions. They're both simple dishes, both vegetarian and very filling. Although I may not say so in the recipes, constantly taste your curry and add more salt/pepper, curry powder or any other spice whenever you feel necessary. No matter how many times I make curry, it always tastes different because I'm constantly changing the ratio of the spices. I was inspired to do both of these after watching the way my roommate is just able to take a bunch of ingredients and just make something, she's got a big imagination and she's not afraid to use it. If you're going to try to make either of these, I encourage you to add and subtract things based on your own likes/dislikes. In any case, enjoy. ^_^