B4U Recipes - Indian Curry

B4U Recipes, Recipes, Delicious Recipes, Chicken Recipe, Chili Recipe, Food Recipe, Cookie Recipe, Cooking Recipe, Chef Recipe, Low Fat Recipe, Italian Recipe, Indian Recipes, Indian Recipe, Valentine Recipe, Healthy Recipe, Salad Recipe, Diabetic Recipe

Indian Curry

I make huge batches of Indian curry base, then add various things to it
during to week to have wonderful variety in the food we eat.
2 strips cinnamon bark
1 tsp cloves
6 cardamom pods
6 black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
2 Bay leaves
4 large onions – red are better
10 med tomatoes – or 2 16 oz cans of chopped tomatoes
1 bunch cilantro
10 cloves garlic – or as many as you like.
2 jalapeno peppers

Directions ::..

Cauliflower flowerttes / Brocolli flowerettes / Cubed potatoes / Cubed turnips: Add about 4 cups of flowerettes, and 1 cup of frozen peas, stir well, lower the heat, partially cover and cook until the vegetable is tender. With starchy vegies like potatoes, turnips, it’s better to steam them before use.

Garbanzo / Kidney Beans / Any other beans curry: Use canned beans for ease of use. Add the beans, stir the whole thing up well so that the beans are coated well with the paste, add enough water to cover the beans, and then simmer for half an hour or so, until the rice is done. Well, this is

served over rice, so you will cook the rice too, right? :-). Each bean you use gives the curry a different flavour.

If the gravy is too watery, add some more of the paste and heat through.

Boil split peas / lentils on the stove top until soft. Do not drain, add some of the past (about 1/2 cup for 2 1/2 cups of peas), stir, simmer for 15 mins, add salt to taste. Sprinkle with chopped cilantro before serving over rice.

Just add salt and chilli powder to the paste to taste, use as a spread on pita bread – yummy.

How about adding some mushrooms to the paste, stir it all up, add salt, black pepper to taste, add some stock to make a thick gravy, and serve over pasta. Well the variations are endless – the paste acts as a wonderful flavouring base for any vegies, beans, or even plain rice, and this has saved my b*tt many a times on tired evenings.