Servings: —
This is a really good dish to make if you have some random ingredients lying around and some spices. You can put whatever you want in it, but I like to keep the number of different things going into the curry to about 4. Otherwise it gets a little craaaaaaaaaazy. Anyways, you don’t really need all of these ingredients, the coconut milk makes it really good, but you don’t have to put it in. If you don’t use it, just cook the curry for a while, and keep adding water until some of the vegetables fall apart and make a nice squishy sauce. The tomato paste is optional too.
Ingredients
Pretty crucial
1 lg onion – chopped
4-6 cloves garlic – minced
1/4 cup ginger – minced (this seems like a lot, but it’s good)
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp chili powder
Optional (chose about 4, not including coconut milk, tomato paste, or vegi bullion cube)
cauliflower – chopped
eggplant – chopped
butternut squash – chopped
sweet potato – chopped
tofu – cubed
potato – chopped
carrot – chopped
bell peppers – chopped
frozen peas – add these at the very end of cooking so that they defrost, but don’t get overcooked.
1 vegi bullion cube
1 can coconut milk
1/2 can tomato paste
to add after cooking
chopped cilantro
mung bean sprouts
scallions
hot sauce – I usually let people put in their own hot s
Directions
Put some oil in the bottom of a pretty big pot. Add the onions, and cook them until they’re about half done (maybe 2-5 minutes). Then, add all the other “”pretty crucial ingredients”” or whatever combination you happen to have around. Make sure you have enough oil so that the spices don’t stick and burn, and cook all this stuff for about 1 minute. Then add about a cup of water and the vegi bullion cube, and start adding “”Optional ingredients””. If you have something that will take longer to cook like a potato, add that first and let it cook for about 5 minutes before you put the other ingredients in. When it looks like everything you decided to add is cooked, add the half can coconut milk and heat it till it’s hot. If you’re adding the tomato past, add it now too. If you’re not adding the coconut milk, add more water, and smoosh some of the vegetables so that you get a thick sauce. If you add too much water, you can just keep cooking it until it evaporates off. It’s pretty hard to overcook this curry. Once you have the consistency you want, add the peas (if you want), and cook until they’re defrosted. Turn the heat off, and add any of the “”ingredients to add after cooking””. I think the cilantro makes it really good.
Serve over rice. Brown rice is good for you.