May 8, 2021
Okra Curry
Finally. A curry with taste! I have been crap at making truly flavorful curries in general – I find recipes either too light in the spice for my taste, or just generally falling flat of the kind of deeply layered taste thing I love when enjoying my favorite delivery curries.
This is a step in that direction. It’s complex, flavorful, and wholly satisfying.
A word of caution for this recipe: I served mine with just a side of basmati rice, and I was still hungry. Either the carb ratio was off, or the meal needed some protein or fat to be truly filling.
Note: This recipe uses some of the Good Standard Curry I posted last week. That curry is a fantastic base for all number of other curries – I’m hoping I’ll get one more shot at transforming it into something else before I run out. Luckily, it freezes beautifully in batches.
gluten-free, paleo, vegetarian, vegan
Okra Curry
1/2 yellow onion
2 cloves garlic
1 green chili of your choice
400-500g can diced or crushed tomatoes
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. smoked paprika
1 Tbsp. tomato paste
1.5 c. chopped okra
1 bell pepper
1 c. of the Good Standard Curry I posted a recipe for last week
Your favorite cooking oil
Salt & pepper
Chop your onion and garlic. Mince the chili. Fry in a little oil until just beginning to brown.
Add about a quarter cup of water, let simmer about 5 minutes while you are prepping the next step.
While the aromatics are softening, in another pan, fry the coriander, cumin, smoked paprika and tomato paste in a little oil about a minute, or until fragrant.
Add the canned tomatoes, stir well, and simmer 10 minutes.
While the tomatoes are simmering, Whiz the onion mixture to form a paste. Chop the okra and bell pepper.
Add the onion mix, okra, bell pepper and curry base. Simmer 20 minutes, season well with salt and pepper and serve.
I served mine with basmati rice cooked with a little butter – you do you.
Serves 4-6
May 7, 2021
May 6, 2021
May 5, 2021
May 4, 2021
May 3, 2021
May 2, 2021
May 1, 2021
A Good Standard Curry
This curry makes a great jumping off point for a whole world of sauces. It’s based on this British-style sauce from Great Curry Recipes, but with amped-up spices, since I just can’t help myself. I also turned it into a full vegetarian meal, and it was delicious
gluten-free, vegetarian
A Good Standard Curry
2 yellow onions
Neutral oil
4 cloves garlic
1/2 inch ginger
1 carrot
2 bell peppers
1.5 cups crushed tomatoes
2 Tbsp. + ghee
1 Tbsp. curry powder (your favorite style)
1 Tbsp. cumin
1 Tbsp. coriander
1 Tbsp. asofetida (fenugreek was called for in the original; I used what I had)
1 Tbsp. smoked paprika
1 Tbsp. turmeric
To turn this into a meal:
2-3 potatoes
1 carrot
1 can chickpeas
1 c. water
Lemon juice
Finishing salt
Basmati rice
Thinly slice your onions. Add to a medium- large pan over medium heat where you’ve heated enough oil to cover the bottom till slightly bubbly.
Fry about 20 minutes until really soft and clear with a little color.
While the onions are working, chop the peppers & carrot. Mince the ginger and garlic and make a paste out of them by crushing with the back of a knife or grinding in a mortar & pestle.
When the onions are ready, add the peppers and carrot. Fry 5 minutes to get working.
Add the ginger, garlic and all spices but the turmeric.
Add to tomatoes and enough water just to cover.
Simmer :30, and remove from the heat. Cool until safe to whiz.
Whiz to make a mostly smooth mixture.
Add the ghee to the pan over medium heat and fry the turmeric :30 – 1 minute to bloom. Add the sauce back into the pan and simmer over low for 20 – 30 minutes.
Now to turn this sauce into a meal.
Set the sauce aside, and add a Tablespoon of oil back into the pan. Chop and add the potatoes, second carrot, and can of chickpeas (drained). Let sauté a couple minutes to warm up a bit. I had intended on putting a little color on the chickpeas but I lost patience with life.
Add a cup or two of the sauce and 1 cup of water. Simmer :30, covered.
Serve with a squeeze of lemon juice and a liberal sprinkle of finishing salt over basmati rice.
The dinner portion serves 4 easily, with enough sauce leftover to make at least 1 more big meal
Note: This curry is unsalted on purpose. The original recipe was unsalted as well, and I think that’s a good idea since it’s supposed to be used as a base for additions. I’ll be taking this curry and adding some fire next meal – along with more peppers and a deeper taste with tomato paste.
Gastography 