So living here in England I feel I should be taking advantage of Indian cuisine as it seems to be very popular. I must admit my exposure to Indian food has been limited, but I have always been interested to try those seemingly exotic flavors. Well, I happened to receive a quick curry base recipe from Pam, my Indian friend. I tried it and I love it. (Even my food snob Italian husband likes it.) I think the perception of curry is that is always has the curry spice in it....well according to Pam not so! This dish has ingredients I am familiar with and believe it or not are all used in Italian cooking too, so no wonder an Italian would eat it.
|The secret to rice is to find a good quality brand and to rinse the grains well before cooking. I find Tilda to be great.
|I usually add salt to my rice but if you want to up the flavor try adding a cube of bouillon of your choice or half if you are worried about the salt.
|For the base chop up two onions
|Now you can use fresh ginger and chili if you have them or to speed things up I love these frozen cubes
|I like a lot of flavor so I use 3-4 cubes of ginger and 3 cubes of chili...I know Trader Joes sells these in the US
|Cook the onions down, after a bit you should add chopped garlic, but today I was out of garlic! I know my mother in law was shocked and told my husband that we should always have like 10 heads of garlic on hand...because what can you cook WITHOUT garlic?! So I used a cube of alio and prezzemelo, if you don't know this, check out my previous post http://www.americanina.com/2011/04/zuppa-de-pesce.html
|Add your fresh or frozen cubes of garlic and chili, cook down about 2 minutes
|Here is where the recipe gets interesting, just throw in on hand beans, veg or protein...here I am using chickpeas, but you could put in chicken or bell peppers, whatever you like!
|After cooking your beans, veg or protein almost to the level of "doneness" you like (is that even a word?) Add a tin of chopped tomatoes and keep cooking a bit...here I like to add one more cube of ginger.