By Bianca Sanchez
Today I will introduce two curry recipes, both of which will definitely keep you warm during the cold winter months. I especially like these recipes because they are jam-packed with meat and veggies and, most importantly taste amazing.
Eggplant Dry Curry
Ingredients (makes 4-6 servings)
o 200 grams of ground meat
o 4 medium eggplants
o 1 onion
o 2 small green peppers
o 1 medium tomato
o 1 clove of garlic
o 1 clove of ginger
o 2 tablespoons of olive oil
◆2 tablespoons of curry power (or more to taste)
◆1/3 teaspoon of salt
◆ Black pepper to taste
◆ 100c of water
◆2 teaspoons of Consome powder
◆2 tablespoons of chuunou (中農) or Worcestershire sauce
◆3 tablespoons of ketchup
o 1/2 teaspoon of garam masala (or more to taste)
1. Dice onion, small green peppers, garlic and ginger.
2. Cut tomato into small bite-sized pieces.
3. Place olive oil, garlic and ginger into fry pan and cook.
4. After a minute or so, add the ground meat and cook for a few minutes.
5. Add onion and lightly cook. Turn off heat.
6. Cut eggplant into small 1cm cubes and add to fry plan.
7. Turn on the heat once more and mix in salt and pepper to taste.
8. Once all ingredients have softened, add the curry powder and add all the black diamond ingredients.
9. Let it simmer for 5 minutes on low heat.
10. Add tomato and small green pepper and mix well.
11. Lastly, add garam masala and extra curry powder or salt to taste.
Coconut Veggie Curry
Ingredients (makes 2-3 servings)
o 2-3 small potatoes
o 1 carrot
o 400 ml of coconut milk
o 400 ml of canned tomatoes (preferably diced)
o 1.5 teaspoons of turmeric
o 1.5 teaspoons of cumin
o 1 teaspoon of chili powder
o Salt and pepper to taste
o About 100g of spinach
o 400g of chickpeas (there were no chickpeas at my local grocer, so I just used soy beans)
1. Cut potatoes into bite-sized pieces and boil until soft or preferred consistency.
2. While potatoes are boiling, cut carrot into thin bite-sized pieces.
3. Once potatoes have reached desired consistency, place in large pot along with all the other ingredients, excluding salt, pepper, and spinach.
4. Cook on medium-to-high heat until it reaches a boil.
5. Place lid and simmer on low heat for about 30 minutes.
6. While the curry simmers, drain beans and boil/cut spinach into bite-sized pieces.
7. After 30 minutes, make sure the carrots have softened and add the beans and spinach.
8. Simmer for another 5-10 minutes.
9. Serve with carb of choice.
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