Indian-style [Red] Curry

Indian-style [Red] Curry

What you will need:
Olive Oil
Brown rice
Red & orange bell pepper
Green & yellow zucchini
Lots of broccoli
Carrots
Mushrooms
Eggplant (cubed)
Lots of onion & garlic (1 cup chopped, 5 or so cloves minced)
1/2 block of firm tofu, drained & cubed (or you can use seitan or real meat)
Cauliflower (optional)
Sugar snap peas (optional)
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2 tomatoes, diced and set aside in a little bit of water
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3-4 tablespoons of curry paste*
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Green onion (chopped)
Cilantro (chopped, 1/2 cup)
Ginger root (chopped, 1 tablespoon)
Sea salt & pepper


* If you cannot find a good Indian-style curry paste at your local grocery store, then here is how to make your own. All you do is mix 4 or 5 tablespoons of curry powder with enough rice vinegar to make a paste-like consistency (about 3 or 4 tablespoons). Even though curry powder is comprised of turmeric, cumin, coriander, ginger, cayenne pepper, etc., it doesn't hurt to add a bit extra of any or all of these. A little bit of nut meg is also a must for the paste, and just the general spice of the dish. Based on the proportions above, this should yield enough paste for the whole dish.

Chop all of your vegetables and then start sauteing them in a large pot (always beginning with your onion and garlic) with about 1 tablespoon of olive oil. I usually start my rice a little bit before starting the vegetables.** There isn't a set amount of vegetables to use here because it is all based on personal preference. Generally though, I tend to have 1 cup or a little bit more of everything. Once everything is good and cooked (about 12 minutes), add your curry paste and stir until well mixed. Then add your tomatoes with the water; cover and simmer for about 20 minutes while stirring occasionally. Feel free to add more liquid (water or vinegar) if needed (as you'll need enough for a good simmer). At about the 15 minute mark, go ahead and add your chopped cilantro, ginger, and green onion. After the twenty minute mark, you'll want to continue simmering but this time uncovered, again while stirring occasionally. Cook to whatever consistency you prefer -- I generally wait until most or all of the liquid is gone, but some like it soupier. Add another dash of nut meg, and more cayenne for extra spiciness. Salt and pepper to taste, and finally serve over rice.

This will serve a lot, so if you're cooking for two, like I usually do, you will have leftovers (and that is a good thing). Just keep eating it with rice!


** To serve 2, boil 1 cup of dried rice in a pot of 1 3/4 cups of water with a bit of salt. Simmer on low heat for 30 minutes or so, and everything should finish at roughly the same time.