Curry is one of those foods that everyone has a special way of preparing, and that's why it is so good! This recipe is a hodge-podge of methods I picked up from my father, friends, and the Food network. The 3 F's never let me down.
A word to the wise: I definitely recommend toasting the spices first. It brings a real smokiness and deepens your food. Don't start toasting at a high heat, and keep your nose open. You will be able to smell the spices before they burn, and burnt spices are no good!
Starting with a toasted curry spice, here's a recipe I love making with beautiful, local veggies and fruits from Cheapside Market in Bridgetown.
Curry Spice:
- 1 tsp ground geera/cumin
- Half tsp coriander
- 1 tsp turmeric
- 2 tsp curry powder
- 5 cloves
- 1 tsp masala (I did not have any so this was left out)
Toast in the pan until fragrant, then set aside in a bowl.
Vegetables:
- 2 medium onions, chopped
- 3 cloves of garlic, chopped
- 1.5 tsp grated ginger
- 1 medium eggplant
- 1 large carrot, cut in thick circles
- 2 small sweet peppers (any colour), cut up
- 1 medium eggplant (I used half of a large leftover one), cubed
- 3-4 good sized potatoes, cubed
- 5 leaves of kale, chopped
- Generous amount of Coconut milk or creamed coconut
Sauté onions until soft, add garlic and ginger when the onions get fragrant, and almost translucent.
Add carrots and potatoes, cook for about 5 mins.
Add all the vegetables except the kale.
Add the curry spice, gently turn the mixture.
Add water to about halfway up the pot.
You can add some salt now too if you're using that.
This is how a pot of mine looked pre-kale and creamed coconut:
And a close up just because
Turn the heat down and let everything get delicious
together.
Add the kale and creamed coconut or coconut milk. Stir together.
Cook the curry for about 20 minutes, or until potatoes are
tender
When it's done it should be all stewed down and delicious looking
Kind of like this...
Serve with brown rice, basmati, nan/roti, or alone.
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