This week's humble offering is the result of a two-part challenge I recently issued to myself. Well, I say that, but it didn't exactly develop that way. You see, I wanted to create a new F.E.A.S.T., mostly because I haven't done one in a while. I've also been wanting to try making a curry sauce, since I've never actually done that before. Lo and behold, the idea came: why not do both?
Before I jump into the ingredient list, I feel I should also admit something: I'm not very familiar with Indian food. In fact, I can't honestly recall but maybe one or two times in my life where I've actually eaten it. Don't get me wrong: I have nothing against the cuisine. It's just not ever something where I've said to myself, "Self, what d'you say to some Indian food?"
That being said, I can neither confirm nor deny how "authentic" this dish is. I basically looked up a few basic curry recipes and then came up with my own using the common ingredients and what sounded tasty. I have it on the authority of those who tried it that it does in fact taste like Indian-style curry, however. So that's something, right? Regardless, it was quite good, and I highly recommend you give it a try, if only so you can say that you have!
WHAT I USED!!!
1 yellow onion, sliced ($1.0)
2 tsp minced garlic (or about four cloves) (stock)
1 inch ginger, peeled and diced ($0.5)
1 red bell pepper, roughly chopped ($3.0)
1 8oz can tomato sauce ($1.0)
1 4oz can green chiles ($1.0)
1 6oz tub plain Greek yogurt ($1.5)
1 cup cilantro ($1.0)
2 tsp turmeric (stock)
2 tsp cumin (stock)
2 tsp coriander (stock)
1 tsp paprika (stock)
1 tsp cinnamon (stock)
1 tsp cayenne pepper (stock)
Final price: $9.0 for the whole thing.
OK, I admit, some of you may not obsessively keep as many spices on hand as I do. But let's say you do have to go out an buy some of them. You're still getting away for pretty cheap, since you only need a little bit out of each jar, right? That means you'll have everything on hand to make the curry again, and that's just a win-win situation in my book.
WHAT I DID!!!
In a large saucepan, heat a few tablespoons of vegetable oil over medium-high to high heat. Toss in your onion and bell pepper, and saute them until the pepper softens and the onion starts to brown, about 10 to 15 minutes. Drop the heat to low, then add your ginger and garlic and cook for 2 to 3 minutes longer.
Add all six spices and whisk well to combine. Add in your tomato sauce, green chiles, and cilantro. Once that's all incorporated, slowly whisk in the yogurt.
Now, working carefully, drop the whole mix into a blender or food processor and start pulsing. Add about a cup of water, then blend until smooth.
Put the mix back in the saucepan over low heat, and let it simmer for about 20 minutes, covered. Serve over rice, chicken, vegetables, or whatever you like.
And there we have it. Let's compare to our acronym:
Fast: The whole process took me about an hour to concoct. Admittedly, with the rice and chicken, it was closer to an hour and a half, but the sauce itself was relatively quick to make, even with the simmering.
Easy: Yes, I'd say so. I could've been a lot more complicated, toasting the spices, using fresh spices (I wish!), adding more exotic ingredients, but I decided that what I had would suffice. And guess what? I was right!
Affordable: At under $10 to serve four to six people, we're doing just fine financially. Even if you do have to spend a little more to acquire some of the spices, you still come out ahead, since now you have said ingredients on hand and ready to go for the next time.
Super Tasty: Hell yeah. This curry is rich and savory, with a smoky subtle heat to it that you just have to experience to truly understand. Honestly, I am actually quite pleased with how it turned out.
I wish I could better explain the flavor, but beyond calling it "exotic," I'm a bit at a loss for words. So, I challenge each of you reading this to go out and craft this wonderful sauce for yourselves so you can be at a loss for words as well. I promise you won't regret it.
Anyway, as always, thanks for reading. If you have any comments or suggestions, I'd love to hear them.
Until next time, go forth and eat well!
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