Our youngest brother Ethan and his wife Lydia, are in Texas visiting Andrea and her family as they renovate their home. In between painting and baby wrangling they prepared a delicious Curry dinner. Here's his recipe.
What you will need:
8 oz plain tomato puree
Juice of 1 lime
3 large garlic cloves
1 tbsp fresh ginger, finely grated (or 1/2 tsp ground ginger powder)
1 tsp onion powder
1/4 tsp ground cinnamon
3/4 tsp black pepper
1 tsp garam masala
1 1/2 tbsp cumin powder
3 tbsp curry powder
2 tbsp much curry powder (or 5 tbsp curry powder if muchi is unavailable)
3 tbsp turmeric
1 1/2 tbsp chili powder
1 tbsp cayenne or peri peri (optional, add to preferred level of heat)
In a food processor add tomato sauce, lime juice, ginger and garlic. Pulse until ginger and garlic cloves are well minced. Add spices one at a time, pulsing between each addition. The consistency should be similar to a thick tomato paste, and the aroma should be pungent. If you prefer a more sweet curry, like my wife, substitute the cayenne for 3 slices of ripe, golden mango. Scrape into small bowl, and set aside for measured use. You will not need all of the paste for the curry recipe. However much is left when the curry is finished can be frozen for future curries.
What you will need:
2-3 cups cream
1 stick of butter
2-3 cups plain greek yoghurt, (Don't get low fat stuff)
3 cups tomato puree, (I like to use Pomi 100% tomato puree, but you can use whatever)
1 whole onion, diced
1 head of broccoli, cut into bite sized pieces
2 zucchini, sliced
1 red pepper, cut into bite sized pieces
2 lbs of chicken, or beef, whatever you prefer, cut up into bite sized pieces.
What you will do:
In large skillet, on low heat, melt butter, add diced onions. Sautee until translucent. Add 2 tablespoons of curry paste, mix. Add meat and salt to taste, cook on low, stirring occasionally.
In a separate large pot, add tomato puree, 3 tablespoons curry paste, and vegetables and mix. Cover and cook on low, stirring occasionally. Once vegetables are tender, mix meat and onion mixture into the large pot. Add cream and yoghurt, stir. (If you prefer a less creamy version of curry, feel free to leave out some of the yogurt or some of the cream.) Simmer on a very low heat. (If you're home and have the time, start it earlier in the day and let is simmer 2-4 hours. The longer curry has to sit, the better)
Taste sporadically as you cook. You may want more curry flavor, or more heat, if so, add it! Sometimes we add a bit more lime.
Serve on a bed of rice, and with your favorite (hopefully homemade) naan.