So, Thom was idly looking thru one of my Canadian Living Magazines (My mom has been gifting me with a subscription for the past 20 years, love it!) Lo and behold he came across an awesome curry recipe. By the way did I mention my man *Loves* curry? He'd eat curried ice cream I bet! Anyway, the original recipe calls for lean steak, which is pretty darned yummy. But, I've also discovered it goes very well with Shrimp and Chicken... and... because my daughter Valerie is vegetarian, and Thom and I are almostavegatarians... (LOL) I had to try it with cooked lentils.. and mmmmmm mmmmmm! So here it is, without any further ado:
All-purpose-Goes-With-Anything-Super-Yummy-Curry!
(P.S. I recommend making a huge batch and putting some in the freezer!)
Put into a food processer: 1 med chunked onion 4 chili peppers (ur choice, I use jalapeno) seeded and chunked (leave seeds if you like it super hot!) 1 handful of fresh cilantro 1 thumbsized piece of fresh ginger, chunked. 2-3 cloves of garlic.
Process until it reaches a paste consistency.
2 Tbsp. good curry powder
4 tomatoes chopped
1/3 cup plain yogurt
1 tsp garam masala powder
Drizzle about 2tbsp oil in a hot pan, add the paste, and the curry powder, and cook, as it thickens drizzle in 1/3 cup water a bit at a time. Once the water is in, and it's pasty, add your protein (1-1 1/2 lbs of steak, sliced, or raw chicken, cut up, or raw, peeled shrimp or fish, or for lentils about 3 cups cooked). Let that simmer a bit, and then add the tomatoes and yogurt, cook until they are soft. Add the garam masala, and maybe a few more sprigs of cilantro for garnish. I swear, I could make this every night and Thom would *never* get tired of it!!! :) I am going to make a double or triple batch of the paste and throw it in my freezer. Now *that* will be convenience food, eh?
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