Sauce:
olive oil
1 heaping TB of cumin
1 heaping TB of coriander
1/2 TB of turmeric
2 large white onions, diced
1 tablespoon garlic, diced or grated
1 tablespoon grated ginger
1 large can of crushed tomatoes
1 large can of diced tomatoes
6 cloves (optional)
1 TB Cayenne Pepper
handful of chopped cilantro
Put the onions, ginger, and garlic in a blender with a little water and mix until pureed. In a large sauce pan over med-high heat cover the bottom with olive oil and add the cumin, coriander, and turmeric. After about a minute of constant stirring when you can really smell the spices and they are sticking to the bottom, add the onion mixture and stir until well blended. Cook for about 10 minutes or stirring occasionally making sure it doesn't stick to the bottom of pan too much. Once everything is a deep golden color add the tomatoes then the cayenne pepper and cloves. Bring it to boil and if you were adding veggies here's where you'd do it. Here are some good combos:
- blended peas & chopped potatoes (Aloo Matar, I think)
- chopped parsnips, cauliflower, broccoli, and potatoes (Vegetable Vindaloo. I sub zucchini for potatoes and usually omit the broccoli.)
- chick peas (Chana Masala)
After you've added your veggies boil for a couple minutes more then lower the temp to low and simmer for a 1/2 hour or so. Right before serving stir in the chopped cilantro.
I've always been a pretty healthy eater, but during my radiation treatments Mike convinced me to kick in into high gear and we stopped eating grain products. As a result from middle of February 2007 to August 2007 I've lost nearly 20 lbs and haven't even been trying. These are some of our favorite recipes. OH, Mike's a vegan so you'll notice there's no dairy. Occasionally I'll cook some fish for Quinn and me.
Curry Sauce With...
