Quick like a bunny

Quick like a bunny

Thursday, October 13, 2011

Easy Meat Or Veggie Curry Recipe

I got this recipe from www.curry-recipes.info

 The recipe was a little vague on some of the ingredients, so I have figured out what works. My husband loves this even though it makes him sweat. It does not affect me the same way. I just get a happy tummy.

Yes, for those who may or may not know. Cows are sacred in India. So making it with Cow meat is not the norm. I only realized this after I served this with the beef to my husband and he noted this cultural and religious aspect to me. Now to the recipe with options.

Easy... Curry

1 Onion chopped
2 Cloves Garlic diced
1 tsp. mixed spice (Garam Masala)
2 T. Curry Powder (Yes, 2 Tablespoons. There is mild and hot curry powder. I use the mild)
1/2 Cup Apple sauce
1/2 Cup Tomato sauce (or about 2 Tomatoes pureed)
1/4 Cup Stock (either Chicken, Beef or Veggie)
1 Cup milk, or other milk of choice (I use Soy milk)
enough Beef, Chicken, and or Veggies for 2-4 people (I do about 4 ounces meat per person. I have a small food/mail scale for this. Or sometimes I guesstimate... guess-estimate. You can use more ounces for veggies, of course.)

The meat must be pre-cooked. I have used chunk of beef to feed 2-4 and slice it into smaller bite size pieces. Then I saute' in oil until all brown. The Chicken can be boiled in water for twenty minutes, drained and then cut into bite size. Or you can Cut raw chicken into bite size pieces and saute' in pan with oil until done. For Veggies, My suggestions are any squash cut into bite size pieces. If it is Summer squash no cooking needed, if it is winter squash, boil in water for 15-20 minutes then drained. You could use other veggies with some imagination. You could also use other meat and perhaps fish. Experiment, Curry seems to be very versatile.

Fry diced Onion and diced Garlic in a bit of Veggie oil (1-2 T.)  Add the mixed spice( Garam Marsala), sugar, and Curry powder. Add the remaining ingredients, including the meat and or veggies of choice. Stir well to make all the food hot and bubbly and serve over a bed of rice.

You can also serve with NAAN bread with or with out the rice to.

Here is the pre-made dry Garam Masala/India spice recipe I use.

Ingredients: all dry
1/3 Cup ground Coriander
1/4 Cup ground Cumin
1/4 Cup crushed Red Pepper Flakes
1 1/2 tsp. ground Turmeric
1 1/2 tsp. ground Ginger
1/2 tsp. ground Black Pepper
1/2 tsp. ground Cardamom
1/4 tsp. ground Cloves
1/2 tsp. ground Cinnamon

Mix all together in a bowl. then put into a glass jar with lid. Will keep fresh for 6 months in dark, cool, dry place. The fridge may extend it's shelf life for longer. This recipe works for all recipes using Garam Marsala.

When I first made this batch for just this recipe, I wondered what I was going to do with the rest of the spice. I have found many great recipes online using this spice and the flavor has been very spicy and awesome for everyone of them. Good luck on your cooking adventure.