A Basic Curry

I love curry. You love it too. Admit it.

One of the major benefits of friends that enjoy talking about food just as much as I do: the recipe exchange. We’ve all got our go-to recipes, our oh-my-I-can’t-be-bothered-with-a-recipe recipes.  My friend’s is curry. Excuse me?! Curry is something this Texan grew up eating OUT – that insane concoction of spices surely takes even the greatest cooks hours of grueling, backbreaking, sweat and tears. This, for years, had been my assumption. It was too hard. Alas, a dish meant only for special occasions.

What I learned from my wonderful friend is that curry, a basic one, ain’t that hard. Combine the basic ingredients and let your culinary-heart lead the way.

This recipe is especially close to my stomach because I have experimented with the original recipes so much that I feel as though it is my own. Plus, it makes for a fantastic un-boring lunch, so I encourage the big pot! The great thing about this recipe – I admit that it is an adaptable version of curry – is that you can change up the ingredients, depending on what you have.

It should be noted that most people add garam masala. I have excluded that from this recipe because it is one of those more extravagant spices that I opted to try without, and it worked. However, if you choose to add it, keep it equal parts curry powder. Now, experiment, go crazy.  We’ve got years of non-curry making to make up for.

I also thought that I would use this opportunity to make a plug for dried beans. I purchase mine in the bulk section of my local health food store (ahem, whole paycheck). They are much cheaper, contain no added sodium, and taste better. Chickpeas should be soaked overnight. To cook, cover the beans in water, bring to a boil, and then simmer for about 40 minutes or until softened. I used about 10 ounces of dried beans, which yielded approximately 20 ounces once cooked.

A Basic Curry

2 tablespoons olive oil (any vegetable oil can be substituted)
1 yellow onion, minced
2-3 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon fresh ginger (double for ground ginger)
¼ teaspoon cayenne pepper
1 teaspoon cumin
salt and pepper
1.5 cups water or broth
12 ounces of chick peas
(from here on down, add whichever vegetable you like – this is what I tried this time)
1 large potato, chopped
1 bell pepper, chopped
1 cup broccoli

1. Heat the oil over medium heat in a large pot. Add onion and garlic, stirring occasionally until brown. Stir in curry powder, ginger, cayenne pepper, and cumin until the onion and garlic is evenly covered.
2. Add potato, chickpeas, and water (or broth); bring to a boil.
3. Simmer until potato is almost thoroughly cooked.
4. Add bell pepper and broccoli.
5. Add salt and pepper to taste, and additional spices if necessary. Once veggies and chick peas are softened, you’re done!

Serve over warm rice.