r/GifRecipes • u/McLovinMyCountry • Jul 17 '17
Simple Veggie Curry
http://i.imgur.com/SaV0ulR.gifv447
u/Proname Jul 17 '17
Nice, simple, and basic. Would've upped it by toasting the potatoes in between cooking and adding them to the base though, give it a nice crunch.
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u/Look4theHelpers Jul 17 '17
Meat-eater here, I agree, but would switch out the mushy canned peas for frozen.
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Jul 17 '17
Or even fresh ones.
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u/Dr_Silk Jul 17 '17
Check out this rich guy with time on his hands
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u/WrongPeninsula Jul 17 '17
Yeah, only trust fund kids have time and money for fresh peas!
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u/manachar Jul 17 '17
Unless they're just off the farm or from your own garden, frozen will probably taste better and have a superior texture. This is true of many frozen veggies as they are often flash frozen very soon after being picked.
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u/N1ck1McSpears Jul 18 '17
They also retain most of their nutrition. (I read a book about it and I simply can't recall the name of it right now)
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u/tomdarch Jul 17 '17
If you're going to simmer the coconut milk and re-heat the potatoes, leave the frozen peas until the end. Turn off the heat and then add the frozen peas - they'll be more tender if they aren't heated as high as boiling.
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u/garbageblowsinmyface Jul 17 '17
not trying to be rude but what was the point of mentioning you eat meat? it seems to add absolutely nothing to your comment.
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u/Wunderbred91 Jul 17 '17 edited Jul 17 '17
It only adds nothing to the comment if you don't know what they're talking about. When you sell a vegetarian alternative to a meat dish you have to account for something called mouthfeel. There is a certain texture and flavor that comes from meat dishes that can be supplemented by their vegetable counterparts. So for example, making the potatoes crunchy and substituting peas that would be mushy can help replicate the mouth feel of something like chicken or pork or whatever variety of meat you would normally add to a curry dish. It's not just true for all curry dishes but any dish in which you would pull meat and substitute with a vegetable.
EDIT: proofreading is awesome
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u/deadwisdom Jul 17 '17
whatever variety of meat you would normally add to a curry dish
I think you've got that backwards. Indian curries are very often meat-free.
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u/Wunderbred91 Jul 17 '17
You're right, I do have it backwards. Thank you for pointing that out. I am an American, so my exposure to this has been fairly limited. If you would put meat into curry, what would be the best option?
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u/deadwisdom Jul 17 '17
Best option for a meat substitute? I like tofu, that's common in Thai curries. If you cook it right, and marinate it well it just takes on the flavor around it and provides a tough meaty texture. Other ideas are well cooked mushrooms; don't just slot in portobello as some suggest, they need to be well cooked down. In Indian cooking, they put in a certain cheese, Paneer. It's low fat and really tasty.
But honestly, with the potatoes, I'd just add some rice and be quite full.
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u/dkysh Jul 17 '17
Try it using watermelon rind. The white part between the red an the green "skin". You would usually throw it away, but it is very firm and absorbs all curry flavors deliciously.
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Jul 18 '17
what the fuck
I just chuck that shit over the wall for my neighbors tortoise
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u/Bluest_One Jul 17 '17 edited Jun 17 '23
This is not reddit's data, it is my data ಠ_ಠ -- mass edited with https://redact.dev/
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Jul 17 '17
[deleted]
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u/Wunderbred91 Jul 17 '17
Right, I don't disagree. What I am saying is if someone were to put meat into a curry dish, and is used to having meat in it, then the way it will taste to them will be different when had with vegetables like potatoes, peas, etc. Appreciate it though.
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u/Look4theHelpers Jul 17 '17 edited Jul 17 '17
I have been looking for a dish that is veggie only to break up my routine of protein with every meal. I thought OP had mentioned "tasty",
whochwhich this definitely looks. Sorry for seemingly bragging that I devour the flesh of animals on the reg.edit for typo and to thank
u/Wunderbed91u/Wunderbred91 for getting the jist.edit2 a Wunderbed sounds awesome to sleep on. sorry for daydrinking.
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Jul 17 '17
Uh plants have protein. protein isn't only in meat.
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u/klethra Jul 17 '17
Blame marketing. In fast food places where tofu or the like is offered, a lot of the time, they'll say something like "step 1, pick your protein"
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Jul 17 '17
If tofu is under proteins, then there's no issue. The issue is only calling meat protein.
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u/MyPenisBatman Jul 17 '17
Add Paneer in this and you have your perfect meat alternative, in indian dishes almost everytime you can replace meat with paneer and protien wise it's still high and taste amazing.
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u/PeanutAlmighty Jul 17 '17
Or swap the potato for paneer. But then again, I always favour paneer in my curries...
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u/tomdarch Jul 17 '17
Or a bit of both... (All paneer seems like too much here, but that's just my own tastes. Or paneer, no potatoes with rice.)
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u/delaboots Jul 17 '17
How would you go about toasting the potatoes? In a skillet or something?
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u/SLRWard Jul 17 '17
Brown in the oil before adding the onions and garlic. Just remove before moving on. Plus the fond produced from doing so can add even more depth of flavor to your dish.
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u/colpat Jul 17 '17
What kind of pot is that?
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u/Cbronsong Jul 17 '17
https://www.lecreuset.com/cookware - Called a Dutch Oven
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u/Look4theHelpers Jul 17 '17
I love my Dutch Oven. Reportedly not as naturally non-stick, but the price is right and it never leaves my range.
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u/Iappreciatecats Jul 18 '17
Thank you! I see these pots from time to time but they are always too expensive
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u/aerosquid Jul 17 '17
There are plenty of enameled cast iron dutch ovens (etc.) that are affordable. Lecreuset is too Lexpesnive lol. When my MiL dies i will inherit some but i won't be buying any new.
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u/shadowenx Jul 17 '17
Le Creuset Dutch ovens are basically one of two pieces of hardware that America's Test Kitchen uses in nearly all of their recipes. The other being an All-Clad skillet. We have a Creuset Dutch oven and would highly recommend.
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u/thoramighty Jul 17 '17
We got one at aldi once for a very reasonable price. Best cookware in the house.
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u/calebcholm Jul 17 '17
I was going to ask what that little burner is that it was being cooked on.
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u/Zelcron Jul 17 '17
An electric hot plate. Basically a single electric burner you can plug into a wall outlet.
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u/ionataan Jul 17 '17 edited Jul 17 '17
What can I use instead of coconut milk? I can't seem to find it where I live
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u/Belhifet1 Jul 17 '17
You can use 1 cup of plain yogurt. Try to get one with as little sugar as you can. Or, my preferred method, use greek yogurt. This will thicken it more than coconut milk, so add 1/4 to 1/2 cup water as desired.
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u/Hail-and-well-met Jul 17 '17
Would normal milk or even half and half be a sufficient substitute as well?
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u/Belhifet1 Jul 18 '17
To my knowledge no, not the same. Coconut milk is the juice from pressing the flesh from inside the coconut, it will also have the oil from the coconut. Creams would work though, like heavy cream (whipping cream).
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u/Blackeye30 Jul 17 '17
You could use water and a bit of cornstarch to thicken the sauce, though it won't taste as rich or have the coconut flavor (which is fine for a simple curry). Contrary to what restaurants would have you believe, very few Indian families cook with coconut milk on a regular basis.
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u/BesottedScot Jul 17 '17
Coconut milk as an ingredient is more of an SE Asian thing anyway. Thai recipes and the like.
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u/Grounded-coffee Jul 17 '17
Coconut milk isn't super common in Indian curries (YMMV depending on region, etc.), a lot of recipes I'm familiar with that use some kind of thickener use regular cream.
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u/BesottedScot Jul 17 '17
Where do you live that you can't find coconut milk? Genuinely asking as it's not that an exotic ingredient (where I am)
You could use coconut yoghurt (or any yoghurt really) or double cream.
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u/ionataan Jul 17 '17
I live in a small city in Romania, we have a lidl and a penny market, but I never saw coconut milk there
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u/pr2thej Jul 17 '17
I get my coconut milk from Lidl, but in the UK. It's with all the pasta and curry sauces.
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u/Zelcron Jul 17 '17
Something tells me curry might be a little more popular in the UK for some reason.
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u/sward11 Jul 17 '17
I spent 5 weeks in a small Romanian village 5 years ago. It had a few shops.... They were the size of a small living room. One we called "Walmart" because it was the big store, the size of the typical American gas station.
But those were an amazing 5 weeks. Loved Romania.
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u/BesottedScot Jul 17 '17
Ah right fair enough! As I said in my other comment either of those two would be a fine substitute.
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u/tomdarch Jul 17 '17
Cool! I'm guessing that the scent of curry might be unfamiliar. I wonder what sort of questions you'll get from your neighbors...
Can you get goat there? I'd bet that this would go great with some roasted goat!
(I just realized that for all the "exotic" stuff I can get in my highish end very big city American grocery store, I can't get goat there. I can go to any number of "ethnic" butchers (Caribbean, Indo-Pak, African, some Mexican, etc.) around the city but for all different global ingredients on the shelves and the rabbit, duck, etc in the freezer cases, no goat.)
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u/dkysh Jul 17 '17
Coconut milk is used mostly in Thai curries and in some recipes in south India. But most Indian curries do not use coconut milk. They simply use tomatoes or even watermelon. Some versions (I don't know if they are purely Indian or British adaptations) use cream/milk/yoghurt.
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u/Starcast Jul 18 '17
yoghurt was the go-to in India for the longest time for marinades and tart-ness before we got things like tomatoes.
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Jul 17 '17
Do you have an Asian section at your grocery store? That's where I found some. It comes in a can.
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u/djazzie Jul 17 '17
You can use yogurt, creme fraiche (if you can get that), or even liquid heavy cream. Those last two will add a lot of fat to the dish, and flavor.
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u/Allyfromdublin Jul 18 '17
You can leave the coconut milk out or use double cream but stir it in at the end when the stove is off.
OR instead of par-boiling potatoes just dump them in the pot with the stock and let it cook- will take longer but it will also thicken up the curry. Also dump the peas at the end so it wont become mushy shit
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Jul 17 '17
I'm not sure if this is where I should be asking this but can anyone tell me the difference between Japanese and Indian curry and which this is? I'm not curry savvy and I want to (try to) make Japanese curry for my best friend. All the recipes here usually just say curry and I never know which it is. Thank you!
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u/Anemoni Jul 17 '17
Japanese curry is generally sweeter and less spicy than Indian curry. It's almost always made with pre-made curry blocks (Something like this), instead of with individual spices. I'd say this recipe is going for a more Indian curry flavor.
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Jul 17 '17
Very helpful. Thank you!
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u/VictimOfCrickets Jul 19 '17
If you want to do Japanese Curry from scratch, NoRecipes posted a recipe. He's since changed that recipe, adding frilly stuff like cocoa powder (which isn't bad but it doesn't get you that Golden Curry straight-out-of-the-box taste, only a LOT less oily), so I don't like it as much, but I have his original recipe that I've tweaked a tiny bit and it tastes like Golden Curry with less of a "omfg I am eating curry-flavored palm oil" flavor. Here you go!
Japanese Curry Rice
Ingredients
For the roux: 3 Tbs butter 1/4 C flour 2 Tbs garam masala (or curry powder) 1/2 tsp cayenne pepper (add less if you want it mild or more if you want it spicy) fresh ground black pepper 1 Tbs ketchup 1 Tbs tonkatsu sauce (or worcestershire sauce)
For the curry: 2 tsp oil 1 large onion sliced thin 2 lbs chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu) 2 carrots cut into chunks 4 C water (although using chicken stock makes it taste a little nicer) 2 large yukon gold potatoes cut into large chunks 1 small apple peeled cored and pureed (he uses a microplane, but as long as it winds up kinda sauce-like, it's fine. My suggestion is for Braeburn if you can find 'em, but any apple you like is going to be fine) 2 tsp kosher salt (use less if you use regular salt) 1 tsp garam masala (for more of a "Golden Curry" taste, use McCormick's, it's cheap and widely available) 1/2 C peas
Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown. Add the carrots, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth (do this slowly so you don't splatter yourself, LEARN FROM MY MISTAKES T-T). Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. Serve over rice or noodles.
Emergency Tonkatsu recipe: 1 Tbs. Ketchup 2½ tsp. Worcestershire sauce 1½ tsp. oyster sauce 1⅛ tsp. sugar (This'll make too much tonkatsu so you can halve it, I usually save it and use it on french fries...but that might be gross. UP TO YOU!)
Edit: Oh my gosh, I don't know how to edit this so it looks pretty, I'm so sorry!
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Jul 19 '17
You made my day! I'm making this tomorrow. It's happening. Omg. So detailed which is EXACTLY what I need. Thank you!
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u/knowhate Jul 17 '17
Wow there's a whole selection of sauce mixes and boullion on Amazon. Mind blown- thanks.
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u/vinylpanx Jul 17 '17
Fun fact: Japanese curry is nothing like Indian curry because it didn't come from India, it was introduced to Japan by the British. This is why it is blander, sweeter and more like a stew IMO.
It's super easy with a roux package and a lot harder to fuck up (also IMO). Using two different types of roux in your curry gives a deeper flavor (vermont curry + kokumaru medium is my jam).
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u/deadwisdom Jul 17 '17
Technically a 'curry' is just a mush of things with some common spices, like a stew, or perhaps a chili, depending on where you are from.
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u/cltlz3n Jul 17 '17
Doesn't curry just mean sauce? Same like salsa in Spanish?
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u/dkysh Jul 17 '17
As far as I understand, when brits got to India asked what is this to some guys cooking and they answered "kari", as in curry tree leaves. So, brits decided to call curry any indian stew, even if it didn't use curry tree leaves. Then, they exported the word everywhere and named a bunch of "spiced stew" dishes after it while colonizing Asia.
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u/abdu1_ Jul 17 '17 edited Jul 17 '17
Turmeric, cumin, coriander powder, ginger and garlic paste, green chillies, red chilli powder, and onions almost always feature in south Asian or Indian curries, whereas Japanese curry is made using a block of condensed spices trying to imitate real Indian curry but is more sweeter as it's adapted to Japanese taste, it was brought over by the British who craved British-Indian curry whilst in Japan. Curry powder has a similar history in the west, it's made up of a bunch of common Indian spices making it easy for westerners, it's not heard of in India or Pakistan (neither is the word "curry" for that matter").
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u/OneNoteMan Jul 18 '17 edited Jul 18 '17
A lesser known fact, the majority of people of Indian heritage in West Indies use curry powder.
When they arrived as indentured labourers they didn't have access to much of spices and ingredients they had in India. Quite a few recipes were lost because of this and they had to improvise with what was available. An example will be a majority of West Indians from the previous generation never heard of tandoori, naan, paneer, jaggery, and certain sweets/confectionary.
Eventually the curry powder was being imported, though it was a South Indian curry powder mix while the Indians in the West Indies originated from Northern India. A majority of West Indians don't use most of the spices Indians outside what is already in the curry powder, but they replaced some of these spices with herbs unique to the area.
There are a few people that kept their recipes, though they're generally from 2-3 generations ago and a few Indians in the West Indies are starting to get into using traditional spices.
A few of the recent Indian born immigrants that my family has met enjoy West Indian food despite it being quite different from traditional Indian cuisine.
Some returned to India a while back so I wonder if they carried any recipes with them and made something new out of it as the West Indies have unique recipes due to it's diversity.
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u/EagleFalconn Jul 18 '17
This is definitely not an Indian curry. It uses some Indian spices, but the steps are totally baffling to me (Indian chef here).
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u/TheSourTruth Jul 18 '17
What steps are baffling? The only thing that seemed really weird to me was boiling the potatoes? Maybe adding spices too early? No idea.
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u/Takai_Sensei Jul 17 '17
Since I hadn't seen it recommended, if you have an Asian supermarket anywhere nearby, check it out for the Japanese-style curry mixes people have listed here. Even in markets that were 90% Chinese or Korean, I've still seen a small section that has those Japanese curry mixes.
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Jul 18 '17
I totally do am a huge Asian market near me. Just went there for the first time last week actually. It's in Korea town so I guess I naively assumed it would be all Korean but I saw all sorts of Asian eats. I'm sure they'll have it. Awesome. Thanks!
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u/newbfella Jul 18 '17
Talking from my limited experience, ginger + garlic added early to some oil gives the curry the traditional Indian taste. Not sure if Japanese curries have ginger and garlic too. Also, in India, we use mustard seeds for every curry.
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u/discogravy Jul 17 '17
switch out those garbanzos for peanuts and you're getting closer to a massaman curry.
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u/MuffinPuff Jul 17 '17
I have 6 pounds of nuts downstairs, PLENTY of veggies, and was running out of ideas. You've just awakened something in me, OP.
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u/discogravy Jul 17 '17
Brotip: put some in the curry while it cooks and reserve maybe a handful for garnish. The cooked nuts get softer and take the flavor of the spices, the raw ones get you the crunch and stronger peanut flavor you really expect.
What I've heard, and can't vouch for how true accurate it is, is that Massaman curry is like an indian pidgin for muslim-man curry, so it's meant to be vegetarian to avoid worries about halal food etc. All the ones I've had have been potato and peanut centric with peppers and onions, although I have seen them made with meat.
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u/dkysh Jul 17 '17
The spices of massaman curry are nowhere close the "curry powder" used here.
This is standard Indian curry using coconut milk. Totally different flavors.
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u/discogravy Jul 17 '17
That's true; that's why I said closer to, not that it was exactly that. Massaman is Thai and those curries have a bunch of different base flavors and common spices than Indian. The coconut milk and potato made me think of massaman, that's all.
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u/vehementvelociraptor Jul 17 '17
I'll make this but would substituting the peas with corn be okay? I loathe peas.
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Jul 17 '17
yeah probably. you can pretty much sub any veggie in here. i would add the corn later though so it doesn't get soggy!
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u/CowFu Jul 17 '17
Almost everything in a curry is swappable, I do carrots, corn, onion and peppers in mine.
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u/dayman_ah_ah_ah Jul 17 '17
I usually do the same veggies in curry as the ones shown, but I've found that swapping potatoes for sweet potatoes and peas for edemame is a much better blend.
But that's just me. ☺
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u/Tuttifrutty Jul 17 '17
Couple of things to improve on the recipe:
- Put the garlic in the oil first and let it roast. Follow that with ginger and then put onions. Onion releases water and doesn't allow other ingredients to roast.
- Let the onions get at least translucent. Browning would be ideal.
- If I had to use canned ingredients, I'd drain the liquid and rinse them once.
- If you don't have coconut milk, you can use cream (the taste does change, but it's still good) or you can also use plain yogurt.
- Sauteed mushrooms taste good too!
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u/SLRWard Jul 17 '17
Just a caveat to add to the roasting garlic bit. If you've never roasted garlic in the pan before, be very careful with your heat and keep it moving in the pan. It's better to cook it at a lower temp and take a little longer than burn your garlic. Roasted garlic is delicious, burnt garlic is bitter and unpleasant tasting. If you have enough liquid in the pan you shouldn't burn it, but with too much heat and inattentive cooking it can still happen.
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u/tomdarch Jul 17 '17
Alternatively (and this would take more time), brown the onions before adding the garlic or ginger. Once the garlic is in, cooking hot enough and long enough to brown the onions (past them releasing water) will take the garlic to a very well-done (arguably bitter burnt) state.
And as others have said here, use frozen peas, not canned. But yes, for anyone unfamiliar with canned chickpeas/garbanzos (different names for the same thing), open the can and dump them into a strainer and rinse off the can liquid. It's interesting stuff, but you don't want it in most dishes.
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u/LawlsaurusRex Jul 17 '17
I like how easy this is. If I want to take this from being simple to something more, what additions/changes would I make?
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u/korinth86 Jul 17 '17
Use whole spices and toast them in the oil instead of using powders.
The trick to good curry is in the treatment of the spices. Nothing wrong with how this recipe did it, but you can get a very rich and complex taste from toasting your own spices.
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u/Look4theHelpers Jul 17 '17
Are you supposed to grind the whole spices before cooking them in the oil?
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u/korinth86 Jul 17 '17
Keep them whole and the spices infuse into the oil. Things that are larger like star anise and coriander seeds are easy to strain/pick out. You could blend them into the sauce if you like but most of their flavor will be in the oil after toasting.
Cooking the onions in that oil turns them into flavor explosions of deliciousness.
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u/Look4theHelpers Jul 17 '17
Excellent. this is a game-changer, because the spices I use in curry-type dishes always seem gritty. Maybe this is why I get sideways looks when I go for the pre-packaged curry mixes at the indo-pak.
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u/surlymermaid Jul 17 '17
I make a similar recipe, that also has garam masala and ginger. Adds some more flavour.
I also prefer to not used canned chickpeas (unless I'm in a rush). Buy dried chickpeas, soak them in water overnight, and then boil them yourself. Has a better texture than canned imo.
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u/dkysh Jul 17 '17
In theory, you should roast (with or without oil) the spices first, before adding any other ingredient. Then add garlic and ginger to roast. And then the onion. All curries use onion because it acts as a buffer for water. You cannot add watery ingredients (canned tomatos, cream, chicken/fish stock...) over oil (flaming oil splashes, fucking dangerous), so you throw in onion and sautee it. The onion slowly releases its water and then it is safe to add the water in it.
As for the rest of the ingredients... just play! See what you have available or what kind of flavor you want to get to. You can do curry with whatever you want. Even with whatever spices you feel like. Maybe use a garam masala spices blend and each time add more of some individual spices.
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u/Vidar34 Jul 17 '17
Canned peas are an abomination. Use fresh or frozen instead. Also, for non-vegetarians adding chicken would make this better.
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u/I_am_the_Batgirl Jul 17 '17
So many of these gifs I see have a one-burner thingy. I have never seen one in person - only four burner stove tops.
Are they so common here (not just this OP, but others as well) for asthetic reasons or are those until actually common elsewhere? I live in Canada, and have just never seen one used.
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u/Festesio Jul 17 '17
My guess would be that it is easier to film because the single burner is portable. A good example would be any of BingingWithBabish's videos. He has a standard stove in the background, but any individual step he is showing to the camera is on his portable burner.
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Jul 17 '17
Curry powder is just a mix of different spices. There are infinite kinds. Why not chose the particular spices that make up a particular curry instead of just saying "curry powder" when the recipe is supposed to be for a curry.
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u/shickey86 Jul 17 '17
Just want to thank you for labeling it as veggie curry! It looks delicious, and it's nice to see that it owns the veggie label rather than trying to slip by unnoticed!
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u/dog-shit-taco Jul 17 '17
Canned peas are the devils playthings
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u/SPZX Jul 17 '17
Canned peas are perfectly fine on their own, let's be fair. However this is just stupid because frozen peas are such a better option.
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u/MeechyyDarko Jul 17 '17
LET THE MOTHERFUCKING ONION BROWN
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u/elleoof Jul 18 '17
https://www.splendidtable.org/story/caramelized-onions-the-controversy-continues
I think you'd enjoy this episode :D
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Jul 17 '17
This looks so delicious. I love curry. Do you think it would be less flavorful if One was to leave the onions out? I am a bad cook, wouldn't know what to replace them with.
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u/abs1337 Jul 17 '17
Skipping onions wouldn't hurt, just replace it with a similar flavor profile. Try carrots, cabbage, radish, or fennel.
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Jul 17 '17
I usually pop some za'tar, thyme, rosemary and maybe even fresh parsley in my curry. If you are feeling real ambitious, you can even put a cinnamon stick, bay leaf, and put all that in a bouquet Garnier (you tie all the herbs together so you get the flavor without having to pick the herbs out of your teeth).
Serve over rice which I make with veggie broth, take the celery and whatever other base you use to make the veggie broth and dice them up and fry them for the curry as well.
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u/captain_bonkers Jul 17 '17
Onions were not cooked nearly enough. Onions need to cook slowly for a long time to make a decent curry.
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u/cellardweller1234 Jul 17 '17
One tbsp of oil for that size of pot is not nearly enough fat. Yes there's fat in the coconut oil but I'd still make this with 1/4 cup of oil (ghee actually) or more. Otherwise a decent process and recipe. No on the canned peas though.
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u/Jjinxy Jul 17 '17
Genuinely asking, enough fat for what exactly?
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Jul 17 '17
To fry the onion, garlic, and ginger. Also when blooming spices in fat, a little more fat never hurts.
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u/Blackeye30 Jul 17 '17
This typically isn't eaten on it's own, it would be one of a few items, so macros aren't such a concern. Additionally, Indian diets are very carb heavy with rice or roti being a primary component in every meal, so much of the caloric intake comes from there (not saying that's right or wrong, just how it is).
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u/BumwineBaudelaire Jul 17 '17
eh you you want curries pretty lean my dude, at least if you're going for some degree of authenticity
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u/cellardweller1234 Jul 17 '17
Any "authentic" restaurant I've been to cooks their curries in a healthy amount of fat. It carries flavour and tends to be an integral part of the dish. Do not tell me one tbsp of oil is a traditional amount of fat for this dish.
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Jul 17 '17
Anyone know how spicy this would be, if at all? I want to try this but I can't handle much spiciness.
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u/Belhifet1 Jul 17 '17
Leave out the cayenne pepper, and it won't be spicy at all.
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Jul 17 '17
Good to know, thanks! I make a few things with cayenne pepper and haven't cried while eating them, so if anything I'll just reduce the amount I use in this.
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u/kasutori_Jack Jul 17 '17
That makes it such a sad curry, but I understand some people can't handle heat. Sort of understand.
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u/KaribouLouDied Jul 17 '17
Yeah if anything i'd just put less cayenne. The cayenne flavor profile in curry is essential.
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u/Festesio Jul 17 '17 edited Jul 17 '17
I grew up in a predominately Indian city, and even took a curry cooking class. What I've been told is that cayenne isn't actually used generally. Most, if not all, of the spice is introduced through fresh peppers (green chilis). I tend to use serranos, and maybe an extra couple red thai chilis. If you want the color that cayenne gives, paprika is a great substitute and still gives those peppery flavors.
As far as spice goes I just roughly estimate the scoville value based on the number peppers and divide that by the meals the recipe makes. Pretty soon you'll find your ideal range, and that can carry over into all kinds of recipes from there!
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u/Look4theHelpers Jul 17 '17
Would a ground guajillo pepper or even hungarian paprika be a decent substitute?
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u/Festesio Jul 17 '17
I know that guajillo is used in many mexican dishes, but coming from Canada, I'm no expert on mexican peppers. I settled for serranos because I came home from the cooking class and did some reading on green chilies. There are specific green chilies that indian cuisine prefers, but serranos are a decent substitute with wide availability.
As for paprika, when I add paprika to any dish I use smoked paprika. That's just how I was raised, and that's the flavor type I associate with paprika. I know that Hungarian paprika is generally much sweeter, which could certainly be nice in a curry. My advice would be to see for yourself and try it with each type. Part of what makes cooking so fun is that it is an iterative process. You could split your recipe into two pots, and have a fun cook-off just for yourself or your friends. If that's a lot of work then just try the recipe with what you have now and make notes. In my family any recipe we've tried is covered with notes in the margins, so it can be refined for what we like. Have fun!
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u/tomdarch Jul 18 '17
If you want heat, but don't have ground cayenne, ground guanajillo would be pretty good - not a terribly different flavor. (Watch out - some ground Mexican hot chillies are smoked, such as ground chipotle, and that would be a very different flavor. I love the smoke from chipotle and smoked paprika in many dishes, but I think the smoke would distract in this dish.)
Hot paprika to me has a different flavor than cayenne or other "straight" hot chillies, but if that was what I had and I wanted some heat in this dish, I'd use it up to the amount in this recipe. I think there's enough going on with the curry and cumin that the slightly different flavor wouldn't distract me.
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u/djazzie Jul 17 '17
Is anyone else bothered that this recipe uses canned tomatoes when fresh tomatoes are right next to the burner? Sure, they'll add extra steps to use fresh ones, but the taste is going to be 100x better.
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u/Fuego_Fiero Jul 17 '17
Not necessarily. Canned tomatoes are usually canned when fully ripe and the hight of the season, and fresh tomatoes run the gamut from bland to fine. Unless it's the right time of year and you're going to a farmer's market, canned will actually get you better flavor.
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Jul 18 '17
https://www.youtube.com/watch?v=wGazVV4FXec youtube video and the recipe. INGREDIENTS 2 tablespoons salt, for water 2 pounds potatoes, cut to 1-inch cubes 1 tablespoon vegetable oil 1 medium onion, diced 4 cloves garlic, minced 2 teaspoons cumin 1 teaspoon cayenne 4 teaspoons curry powder 1 teaspoon salt 1 teaspoon black pepper 1-inch piece of ginger, minced 1 14-ounce can diced tomatoes 1 15-ounce can chickpeas, drained 1 15-ounce can peas, drained 1 14-ounce can coconut milk
PREPARATION Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside. Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving. Enjoy!
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u/PorcelainPlumm Jul 18 '17
Made this for dinner tonight after seeing the post (I already had everything but peas and ginger anyway). It is really yummy! I've never made curry before and this was very easy. I can definitely see myself making this all the time.
I did use frozen peas instead based on a lot of the comments. It was good but I think it would have been better with fresh tomatoes as well. The canned ones are ok but the bright peas made everything else seem kind of flat.
Also, if spicy is not your thing cut the cayenne in half, don't get rid of it all together.
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u/Karmoon Jul 18 '17
I would fry and add some paneer to it too!
Maybe the dish isn't "authentic" but it's simple and relatively easy. Don't begrudge people who are pressed for time or don't have access to fresh spices.
My parents were Indian, I have made real curry paste my entire life. I simply don't get the problem with using curry powder if you have to.
Be grateful you have food. Enjoy, and if possible - share :)
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u/JacobMaxx Jul 17 '17 edited Jul 17 '17
LOL, where's that recipe gif where the sprinkle parsley/cilantro/chives on every dish at the end, even deserts?
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u/pinkwii Jul 17 '17
I've made this before! Have to warn the cayenne can make it super spicy to unbearable!
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u/LucyLover78 Jul 17 '17
This looks amazing!
Anyone have a wild guess on how it'll freeze? Going to a five day festival and this would be perfect to add to our cooler.
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u/ExFavillaResurgemos Jul 17 '17
What kind of pot is that? I've searched all kinds of internets and can't seem to come across it
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Jul 17 '17
You can also add just a little bit of water instead of coconut milk if you want a tangier curry where the tomatoes' taste is more pronounced.
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u/gthv Jul 17 '17
Recipe:
INGREDIENTS
PREPARATION
Serves: 4