Glenda's Curry

Ingredients:

• vegetable oil
• 1tbsp cumin
• 1tbsp coriander
• 1 tsp ginger finely chopped
• 2 cloves crushed garlic
• 1 tbsp chili powder
• 1 can chickpeas
• 2 onions sliced
• 4 carrots sliced
• 2 fresh green chiles finely chopped
• 2 tbsp fresh cilantro leaves
• 2/3 cup vegetable broth or water
• 2-4 potatoes chopped
• 1 tbsp lemon juice

Directions:

1. heat 4 tbsp oil in pan
2. add onions, carrots and potatoes
3.  cook until onions are golden
4. reduce heat, add spices, chiles, and cilantro leaves
5. stir-fry for 2 minutes
6. add broth or water
7. add chick peas
8. simmer, stirring occasionally, 7 min
9. make sure potatoes are to your liking.
10. taste to adjust spices
11. sprinkle lemon juice over curry
12. SERVE HOT!

Potato and Spinach Curry

Ingredients:
2 (14.5-oz) cans diced tomatoes
2 tbsp vegetable oil
2 onions medium size
1 inch piece fresh ginger
1 garlic clove chopped
2 tbsp ground coriander
4 potatoes
2 cups vegetable stock
1tbsp red thai curry paste
8 oz spinach leaves
salt

Directions:

1. cut onions into thick wedges
2. chop ginger
3. chop garlic clove
4. heat vegetable oil in large wok
5. add onions, garlic, and ginger
6. cook 2-3 minutes
7. chop potatoes into chunks
8. add potatoes and coriander to wok
9. stir-fry for 2-3 minutes
10. add stock and curry paste
11. simmer gently 10-15 minutes until potatoes are soft
12. add spinach leaves and stir for one minute
13. SERVE IMMEDIATELY!

Omygoshsogood Curry

Last night my study circle had a curry cooking adventure. Our friend Bill brought all the ingredients for this masterpiece. Erica and Marzi were the head chefs. I cannot take credit for the deliciousness that ensued for all I did was chop a few potatoes. The original recipe can be found here- but honestly I have no idea how closely it was followed by my dear collaborators.

I didn't happen to snap a picture of the curry, but if I had, this is what it would look like...

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon hot curry powder
• 2 garlic cloves, minced
• 2 large onions, thinly sliced
• 8 ounces carrots, thinly sliced
• 1 1/4 cups frozen peas
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 4 medium potatoes, peeled and cut into 1-inch chunks
• 1 (8 ounce) can coconut milk
• 1 cup water (or more as needed)

Directions:

1.  In a large, heavy-bottomed skillet, heat the oil over medium heat. 
2. When hot, add the hot curry powder and stir it around for 30 seconds. 
3. Add the onions to the pan and saute until they are tender and a bit golden. 
4. add the carrots, potatoes, and minced garlic. 
5. add about a half cup each of water and coconut milk
6. stir in the turmeric, salt, and coriander. 
7. reduce the heat to low and cover 
8. intermittently stir the pot and check the moisture level. 
9. when the milk is almost all absorbed add more coconut milk and water (in equal parts)
10. continue to cook, stir, and add liquid until the vegetables are very tender and the curry is thick
11. check spice levels, adjust to taste 
12. stir in the peas and the rest of the coconut milk (and water if necessary)
13. cook until done

Thanks to Sepideh and Alec and Emily who did a lot of chopping and peeling. Love y'all.