too thick for curry?

[Hilary B]

If lentils are going to take too long, try Bulgar wheat. Soaks up the liquid well, only takes 15 mins (compared to 45 for lentils), and as near foolproof as is possible in such circumstances....

[Alice]

I prefer the onion method, gives a lovely flavour. But I do use lentils sometimes, and sometimes a tin of flagelot beans liquidised.

[PAULW]

Mamta's Kitchen Recipe
I found this recipe quite good and I had to keep adding liquid when it looked to dry.

[mrdinkle]

Howdy, sorry to bump this post and hijack it.

I want to make a curry tonight, though I have limited ingredients in:

medium curry powder
cumin (ground + possibly seeds)
turmeric (hopefully)
coriander (seeds)
chilli (powder)

garlic ?

and for content

chicken

potatoes,
onions
cauliflower
sweet potato
carrots

Sorry to add, tomato puree, chopped toms, veg oil, oilive oil all in supply.

um, could I conjure up a decent curry from that?

[Rhona]

Definately! You could two or three different types from all that if you wanted.

[mrdinkle]

I just fancy a reasonably healthy medium hot curry. I will search the beeb website for a receipe.

What types are the 3 types Rhona?

Curry, curry and curry?

[Rhona]

Have you found a recipe?

For a simple one you could just cook down the onions in oil (probably not olive), and dry-fry the crushed coriander seeds and cumin till fragrant, adding the curry powder at the end. Then add to the onions, chuck in the chicken, and maybe some diced sweet potato.

Then a tin of tomatoes if you want it tomatoey, or stock if you don't. Check your seasoning and add chili for more heat. If going for stock, then let the potatoes break down for thickness. If you've got something creamy, like yoghurt, mascarpone or something, a large spoonful might not go amiss at the end.

You could do a dry side dish of cauliflower with cumin too.

[mrdinkle]

Thank you very much Rhona!

That sounds really good! I like cuminy and coriandery and tomatoey so that's a winner.

No water I guess - unless it gets dry? Any idea on qty on the cumin and other spices (based on 1 person who might want seconds and a little left over for reheating?!)

I normally have some plain yoghurt in the fridge, but none right now

cauliflower and cumin sounds good too.

I was going to investigate indian dishes with spinach at a later date as I have some growing!

Thanks again - really appreciated!

[Rhona]

I'd go for a teaspoon of all the spices, maybe even a bit heavier on the coriander, but I like quite strong flavours, so you might want to temper it.

Yep - just add a little water if you need to, and a bit of tomato puree. Maybe a tiny pinch of sugar.

I've got a gorgeous recipe for saag paneer, so let me know when your spinach is ready!

[mrdinkle]

I am a little behind schedule! It is still cooking, I worked too slowly and drank too much red wine!

However, I can report that it smells lovely and is tasting good - just needs a little more time.

Saag Paneer sounds nice. Indian food is the only tolerable way that I can consume spinach with enjoyment.

I will report back after

[mrdinkle]

tres bon. I think i overdid it on the coriander. other than that it was very good. I will have some 2nd hand later

thanks again!

[Maximillian]

i do the onion thing too and it works.

[Burgerboy]

I always use a sprinkle of porridge oats to thicken curries. Takes very little time to cook out and soaks up a lot of liquid

[rana]

Hmmm? not so sure about curry flavoured porridge

Burgerboy - do you have it as a main meal or for breakfast ?

[Two_Sheds]

Potato is often used to thicken up a soup. It can work for curry too, if you mash it up a bit.

Always, always, always add red lentils or other beans. Low-fat, high-protein yumminess.