Tonight’s Din Din…

Homemade Curry.

Thank you Jamie Oliver.

Okay well, I didn’t follow Jamie Oliver, or the recipes below, this is the real world after all… but it turned out good!

Start with dirty veggies!

It's a flannel and curry day!

Steamy goodness

Hannah’s Curry:

In a Wok— [eyeballing it all of course]
3 Tbs of Canola Oil
1/4 Cup of Medium Curry Powder
3 Tbs of Ginger powder
1 Tbs of Black Pepper
1 Tbs Salt
4 Tbs Paprika

Bring all this to Boil [taste and add more Curry Powder or anything to taste]

Then… Chop Bok Choy/Swiss Chard (at least 5 leaves)– or any greens you like. Slice up 3 big carrots, 1/2 a white onion,  and 3 potatoes — add this to the wonderfulness and let it cook while…

Basmati Rice cooks.

and Naan bread bakes.

Yum.

A couple of recipe ideas:

Mild curry sauce

1 tablespoon Canola oil
½ cup Yellow onion; diced
1  Clove garlic; minced
½ tablespoon Mild curry powder
1 teaspoon Salt
¼ teaspoon White pepper
1 pinch Cayenne pepper
4 tablespoon Cornstarch
2 cup Skim milk
½ teaspoon Coconut extract

Heat oil in saucepan. Add onion and garlic; cook, stirring, over medium heat until translucent but not brown. Add curry powder, salt, white pepper and cayenne. Cook, stirring, 1 minute. Dissolve cornstarch in 1/4 cup milk or soymilk. Add remainder of milk or soymilk and coconut extract to pan. Add cornstarch mixture. Cook over medium heat, stirring, until sauce thickens. After sauce thickens, cook 3 more minutes

KORMA SAUCE

1 cup blanched almonds
1 cup cashews
1 cup yogurt
1 cup milk (low fat or skim)
6 green cardamoms, crushed by hand
2 tsp. white pepper
salt to taste
1 cup water (only required if sauce is too thick)
4 tbsp. vegetable oil
1 tbsp. garlic paste (minced garlic soaked in water)
1 tbsp. ginger paste (minced ginger soaked in water)
1 pinch saffron
dried fruit (prunes, apricots, pineapple, cherries,   etc.– optional for Kashmiri dishes)
curry leaves or powder (optional)

Soak almonds, cashews and cardamoms in water for at least 15
minutes.
Put soaked almonds, cashews and cardamoms into blender with
yogurt, milk, pepper and salt (if desired) and blend until
smooth.  If mixture is too thick, add water and blend again.
Put oil in frying pan and cook garlic paste and ginger paste over
medium low heat until light brown.  And a pinch of saffron.  Add
a little curry (leaves are preferable to powder) if desired, then
add the blended mixture and cook for 7 minutes.
To this basic sauce you can add any of the following:  steamed
vegetables, sauteed lamb, sauteed chicken, sauteed pork.  Then
cover and cook until fully heated and blended.

For Kashmiri dishes (particularly chicken), add dried fruit
before adding meat and vegetables.

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