The Variable Curry
Curries seem really complicated and they are. But, if you can stomach sacrificing a little authenticity, you can make a great tasting curry in about 30 minutes. Here's how:- The Basics
- 2 Tbsp Fat (can be Ghee or plain old vegetable oil)
- 1 Medium Onion, cut into 1/2" sections
- 1/2 Cup Crushed Tomatoes (fresh or canned)
- 1 Eggplant in 3/4" cubes
- 1 1/2 Cup Frozen Peas
- 1 1/2 Cups Cooked Meat (optional)
- Indian Option
- 3 Tbsp Curry Paste (Masala, Vindaloo, Madras etc)
- 2 Cups Heavy Cream
- 1 Cup Chicken Stock
- Thai Option
- 2 Tbsp Curry Paste (Red, Green, Panang, Masaman etc)
- 28 oz Coconut Milk
- 1/2 water
Heat the oil or ghee in a large soup pot over medium heat. Add the onions and saute for a couple minutes. Add the eggplant and continue cooking for 10 minutes, or until the eggplant is softened. Dissolve curry paste in a 1/4 Cup of hot water and pour over eggplant. Add the tomatoes and and chicken stock or water. Simmer for 2 minutes. Add the heavy cream or coconut milk. When incorporated, stir in the peas and meat. Simmer for 15 minutes over medium low, stirring occasionally. Serve over "Knuckle Rule Rice."
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