A few weeks ago I had some people over for dinner and because I have been having a curry craze ever since I moved back from Israel I have been making lots of curries. A makes fun of me when we go out for Thai food because I have some curry with my rice… I love it so much I could almost lick the bowl! Living in Boston was great because there are so many places to get (a) good food and (b) great ethnic food so we loved it! Now that we are in Miami things are different. (a) Everything is much more expensive and (b) there is not as big a variety of foods here as there was in Boston. You do have your good Thai/Sushi restaurant as well as your great Italian, but nothing like DaLat in Worcester or Le’s in Boston where you can eat an excellent meal for like $10 bucks including a drink! So I decided to make my own. I have yet to make my own sushi which I have been wanting to make for quite some time. Just a side note, last night we ordered sushi from this place we had been once and it was gross, nothing like yucky sushi.
SO I have been experimenting with Curries. Curries with coconut milk or without, vegetarian or not. Since we eat Kosher, we never have chicken curry or beef curry when we go out to eat. It is always tofu or just plain vegetarian. Learning how to make these at home has given me the opportunity to eat chicken/beef curry.
A few months ago I got a Curry Recipe book at TJMaxx and I absolutely love it. I am on a mission to try every single recipe possible. The biggest challenge has been finding all the ingredients needed, but I have currently solved that since I found the Asian market near my house the other day. Anyways I have been writing this post for about 5 days now and I think I have forgotten how I made this specific curry but I will share a similar one from my book. I used this recipe as my guide but added a few things based on the flavor I was getting.
- 2 tbsp peanut or vegetable oil
- 1tsp cumin seeds
- 2 red onions, sliced
- 1/3 cup grated ginger
- 1/4 tsp coriander seeds
- 2 celery stalks
- 1 large butternut squash, peeled, seeded and cut into chunks
- 2 sweet potatoes, peeled, and cut into chunks
- 2 tbsp of Red curry paste (You can add more if you want)
- 1 1/4 cups of vegetable stock
- Fresh Vegetables (Zucchini, Yellow Squash, Bean sprouts, Broccoli, Cauliflower, etc.)
- 1 – 14 oz can of coconut milk
- Chopped fresh cilantro to garnish
- Freshly cooked rice to serve
- Heat the oil in a preheated wok and add the onions and celery and stir-fry for 2-3 minutes.
- While the onions and celery are cooking place the cumin and coriander seeds in a small pan to cook until you smell the aroma of the spices. Grind in a spice mill.
- Add the ground spices and the ginger to the pot and cook for about 1-2 minutes.
- Add the squash and sweet potatoes and stir-fry for 3-4 minutes.
- While the squash is cooking, mix the curry paste and the vegetable stock in a separate bowl. Make sure the curry paste has diluted.
- Add the curry paste, coconut milk, and vegetable stock mixture to the pot. Bring to a boil and then simmer gently for 3-4 minutes. Cook until the squash is tender.
- Add the vegetables to the wok (pot) and cook for about 3-4 minutes until they are hot but still crunchy.
- Sprinkle cilantro over the curry and serve with Basmati or Jasmine rice.