Vegetable Curry

I haven’t, in the longest time, made curry using curry powder. Yup. Those store bought yellow powder. But really, ,that’s the basic recipe for any Filipino curry to be honest. The meat, then the curry powder, plus coconut milk. It is foolproof . But after watching so many of that English guy doing “authentic” curry recipes from India (which was basically no curry powder and no coconut milk), I feel a bit hesitant in doing it the “wrong” way.

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Still in my packed lunch

So at first, I started out with the authentic ingredients. Black sesame seeds, coriander, cumin. All lightly roasted in the pan, but not sauteed. Then I added the minced ginger, onion, and cooked tomatoes. I added a pinch of sugar at this point. Then I put all the vegetables in, which included eggplants, squash, more onions, and some tofu (not fried). Then I allowed this all to boil and cook. I tasted it, and realized that the tomatoes were too sour and overpowered the curry itself. I then added curry powder and a little coconut milk, plus sugar, to balance it all out.

It turned out as good as I planned, with a lot of vegetables in it, and reasonably spicy too. I still need to find a way to make the spices pop without the oil, that it seems, is to be the base of most curries in India. Will research more into it, but the first try turned out well.

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Part of my daily packed meals (cinnamon apple oatmeal, tomatoes and olives chicken pasta, chicken curry)

Vegetable Curry Recipe

1 teaspoon ground cumin
1/2 teaspoon grounc coriander
1 teaspoon black mustard seeds
1 tablespoon grated ginger
3/4 cup tomatoes
4 eggplants, sliced in half lengthwise, then slice in to 4 or 5 pieces
1 cup of squash, sliced
1 tofu, diced
1 onion, peeled and quartered
1 bird’s eye chili, sliced
1 teaspoon curry powder
1/2 cup coconut milk
1 tablespoon of sugar

Start by roasting the dry spices, followed by the onion and ginger. Once this has kind of fried and dried up, add the tomatoes and all the vegetables. Allow this to simmer. Taste once the vegetables have softened and cooked. Add the coconut milk, curry powder if necessary, and sugar. Serve with rice. Really yummy. 🙂

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