Strong, flavorful...curry
Recently, I passed an Indian restaurant. The smell of curry was strong and I was hungry, but I had neither the time nor the resources to stop.
Curry is not a ground spice, like some people think. (I used to think so.) It's a spiced gravy made with cumin, mustrd, tumeri, corriander and other spices.
Some of my friends put various kinds of meat in with the vegetables, but you don't need to add meat to make this a delicious dish.
While curries are usually made with loads of fresh vegetable, but if your budget doesn't allow for that or if you just don't have the time, use frozen vegetables.
Most of the time, frozen veggies may lack the crispy texture of their fresh counterparts, but they usually have the all the flavor and vitamins. Look for a bag that has a big variety of vegetables. The more the merrier, I always say.
Mixed Vegetable Curry
1 large potato cut into small cubes 2 cups of frozen mixed vegetables
1 tablespoon of oil
1/4 teaspoon each of mustard seeds amd cumin
1/8 teaspoon of asoefatida (you can find this sappy flavoring in most Asian groceries)
1 teaspoon each of chili and turmeric powder
1 teaspoon each of salt, cumin and coriander powder
1/2 cup of tomato pulp
1 cup of water
1 tablespoon of chopped coriander
- In a heavy bottom pan on a medium heat the oil
- When the oil is ready, add the mustard seeds and the cumin.
- Once they start to pop, add the asoefatida.
- Carefully put all the vegetables into the pan and add all the spices and tomato pulp. Cover and cook for about 20 minutes or until the vegetables are done.
- Once the vegetables are cooked, take them off the heat and garnish with chopped coriander.
