Did any of you reading this blog grow up with a tin of Keen’s curry powder in the cupboard? I did, My mum used to have a few tins on the go at once and would add a spoonful to various dishes.
As a child I always wondered what the powder was and where it originally came from but never thought to ask her. In adult years I thought maybe it was ground curry leaves and then could be a more tumeric version of garam masala (a spice blend popular in Indian Cuisine) but in recent years found out it was a combination of wonderful spices quite different to garam masala.
I found a recipe similar to the one below in a newly purchased cook book. I love it and most importantly it is simple to make. My handy advice is to make up a big batch so you can do as my mum did and add it to lots of dishes.
Curry powder recipe
2 tbsp ground cumin
2 tbsp ground dried tumeric
4 tsp ground coriander leaves
1 tbsp ground ginger
12 cardamon pods
1 tbsp ground cinnamon
2 tsp ground fenugreek
1 tsp cayenne powder
4 tsp ground peppercorns
Mix all the ground spices together and store in an airtight jar.
Now we have the curry powder organised what about the gravy. After making curries with thin gravies and Makrand often asking me if it is possible to make a curry like Raj does (one of our fave cooks in the Himalayas) I decided to investigate how I could do that without the use of those thick preservative laden gravies or heavy cream (how our beloved Raj made them).
So with experimentation here are a few ways I found out how to make your curry gravy thick.
~ Blend a few cups of cooked chickpeas.
~ Add 2 finely chopped potatoes to the curry as you are cooking it and they will dissolve into the curry sauce.
~ Blend 1 cup cashews with 1 cup water and then stir through the curry 5 minutes before serving
~ In a food processor add 2 large onions and 6 tomatoes and process until they make a sauce, cook the spices in this and only add 1 to 2 cups water to the curry sauce.
This little recipe uses the last method of thickening your curry sauce. I love the blending of spices and veggies in this recipe. Hope you enjoy too.
Eggplant, Broccoli and Silver beet Curry
There is not enough protein in this curry so when you make your rice add 1 cup of rinsed red split lentils. They will cook at the same time as basmati rice and with the combination of rice and lentils you have a source of complete protein.
1 large Spanish onion
3 tsp grated fresh ginger
1 tsp mustard seeds
1 tsp salt
1 to 2 hot chillies (up to you how much you put in) finely chopped
1 tbsp curry powder
2 eggplants cut into thin strips
1 head broccoli cut into small pieces
5 silverbeet finely chopped
Place the tomato and onion in a food processor and pulse until the onion and tomato make a thick liquid. Place a big splash of oil in a wok and fry the mustard seeds for a few minutes until they pop and then add the tomato onion sauce, the salt, chillies and the curry powder. Let simmer for a good ten minutes then add the eggplant and cook for a further 5 minutes. Next add the green veg and cook until veggies are soft or to your liking.
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