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shake some curry powder to oil or tomato mixture. (I love sun brand madras curry) a tablespoon, if you’re nervous, is probably fine. you may add more later, the veg will soak it up. if you want a little extra spice, you can add a little cayenne. add your veg and turn it with a spatula or wooden spoon, allowing the mixture to fully coat the veg. if you aren’t using tomato and you notice it’s dry, you can add a splash of water. cover and cook on medium to low heat, about 8-10 minutes. taste — you can add a little more curry now if it’s not too prominent, and also a little sea salt and pepper, which will bring the curry flavor out. serve! over rice, as a side, however you like.

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again, this is a great opportunity to mix other things in: nuts, raisins, parsley, cilantro. for a creamy curry, you can hit this mixture with a few spoons of yogurt. I prefer greek style texturally, and use Anita’s coconut yogurt. if you’re feeling fancy, make raita*** with your yogurt and top with that.

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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