Step 1
Have an epic breakfast:
Step 2
Appease the salad gods:
Step 3
Make the curry…
Okay I’ll give you a run down of how I do it, as opposed to giving a precise recipe, because honestly I do it a little different every single time.
A curry, essentially, is a dish that has a main ingredient that is cooked in a sort of puree/sauce. So, here are the basic components of a curry:
Main Ingredients:
This is the “meat and potatoes” of your dish. I’ve used chicken, fish, potatoes… you could use lamb as well. The dish typically starts by searing whatever meat your going to use.
Curry Sauces:
This is a puree with a base of either onions, tomatoes, or sometimes nuts are used (cashews). There are so many different types of curry dishes I am not even going to get into all that. You also need a liquid. I put coconut milk, yogurt, or chicken./vegetable stock in mine. Usually not more than a cup. At the end of the cooking you can add more stock to thin it out if it’s too thick.
Spices/Flavorings:
You’ll see all sorts of spices in a curry dish, and it varies from region to region. I keep ginger root, coriander seed, dried chilies, fenugreek seed, cilantro, coconut flour and coconut flakes, cinnamon, garam masala (a spice mix consisting of many of the ingredients in this list)… it wouldn’t hurt to have dried bay leaves, peppercorns, kaffir lime leaves and cardamom pods if you can find it… there are more and as you make curries you’ll build up your stock of good curry ingredients. I don’t want to make this too long, or I’d detail what all this stuff is.
Fat:
You can use olive oil, vegetable oil. The authentic fat to use is called “ghee” which is clarified butter.
So, here’s my latest curry which is a spicy sweet potato curry:
I served this curry over top of couscous, but I recommend serving your curry with some long grain rice. If you have a steamer, try adding a few aromatics to the rice as it steams like star anise (you know, whole anise in that star shape) and cardamom pods.
The first thing I was I threw my curry sauce ingredients and spices into a food processor. This time I used coriander seed, fenugreek seed, coconut powder, chicken stock, diced tomatoes, a whole onion, some crushed red chili peppers, about an inch of ginger root, and some cilantro. Take a look:
Yup, so then I whirred them into a strange looking puree. Then, I started cooking my potatoes. Once they were beginning to brown, I poured the curry sauce along with some agave syrup (you can use sugar) in there and let it simmer until the potatoes were fork tender. If you were using meat, you would essentially do the same thing.
Before making this post, i researched about making curries. I watched a lot of videos, did my reading, etc. I think everybody has a bit of their own style to making them. Some people don’t use the food processor at all. I saw one guy make a delicious korma using onion paste . That’s why I make so many curries, because I want to try different things. I encourage you to do the same!
Step 1
Have an epic breakfast:
Step 2
Appease the salad gods:
Step 3
Make the curry…
Okay I’ll give you a run down of how I do it, as opposed to giving a precise recipe, because honestly I do it a little different every single time.
A curry, essentially, is a dish that has a main ingredient that is cooked in a sort of puree/sauce. So, here are the basic components of a curry:
Main Ingredients:
This is the “meat and potatoes” of your dish. I’ve used chicken, fish, potatoes… you could use lamb as well. The dish typically starts by searing whatever meat your going to use.
Curry Sauces:
This is a puree with a base of either onions, tomatoes, or sometimes nuts are used (cashews). There are so many different types of curry dishes I am not even going to get into all that. You also need a liquid. I put coconut milk, yogurt, or chicken./vegetable stock in mine. Usually not more than a cup. At the end of the cooking you can add more stock to thin it out if it’s too thick.
Spices/Flavorings:
You’ll see all sorts of spices in a curry dish, and it varies from region to region. I keep ginger root, coriander seed, dried chilies, fenugreek seed, cilantro, coconut flour and coconut flakes, cinnamon, garam masala (a spice mix consisting of many of the ingredients in this list)… it wouldn’t hurt to have dried bay leaves, peppercorns, kaffir lime leaves and cardamom pods if you can find it… there are more and as you make curries you’ll build up your stock of good curry ingredients. I don’t want to make this too long, or I’d detail what all this stuff is.
Fat:
You can use olive oil, vegetable oil. The authentic fat to use is called “ghee” which is clarified butter.
So, here’s my latest curry which is a spicy sweet potato curry:
I served this curry over top of couscous, but I recommend serving your curry with some long grain rice. If you have a steamer, try adding a few aromatics to the rice as it steams like star anise (you know, whole anise in that star shape) and cardamom pods.
The first thing I was I threw my curry sauce ingredients and spices into a food processor. This time I used coriander seed, fenugreek seed, coconut powder, chicken stock, diced tomatoes, a whole onion, some crushed red chili peppers, about an inch of ginger root, and some cilantro. Take a look:
Yup, so then I whirred them into a strange looking puree. Then, I started cooking my potatoes. Once they were beginning to brown, I poured the curry sauce along with some agave syrup (you can use sugar) in there and let it simmer until the potatoes were fork tender. If you were using meat, you would essentially do the same thing.
Before making this post, i researched about making curries. I watched a lot of videos, did my reading, etc. I think everybody has a bit of their own style to making them. Some people don’t use the food processor at all. I saw one guy make a delicious korma using onion paste . That’s why I make so many curries, because I want to try different things. I encourage you to do the same!