The elusive curry has always been a mystery to me. People have adamantly told me they hate it, even before trying it. Its pungent odor can leave some wondering how to cook with it without the smell taking over. If people only knew, curry is actually just a blend of spices (usually some variation of paprika, coriander, cumin, turmeric and other spices, and may even include ones we are all familiar with like garlic and clove) they would be far less intimidated, I believe. There are many types of curry and they can be used for many purposes. I do not claim to be a curry expert, but I hope to learn to become one over the years as I cook. If you ask me,”What culture is this dish?”, I’ll not have an answer. I am a fan of fusion cooking and do not like to be tethered by traditionalism. So, if I may– I’d like to show you what I did with curry and since I rather liked this dish, I’ll likely be doing it again!
Serves approximately 3
- 1 TBSP curry powder
- 3/4 cup light coconut milk
- 1/2 TSP minced garlic
- 1/2 TSP minced ginger
- 2 cups fresh baby spinach
- 1/2 medium onion sliced thinly
- 8 to 10 oz of your protein of choice
- 1/4 TSP turmeric
- 1/4 TSP ground cumin seeds
- sea salt to taste
- 1/2 TSP cinnamon
- 1 TSP extra virgin coconut oil, or 1 to 2 TBSP vegetable oil
- juice of 1/4 lime
- 2 cups sweet potato peeled and cubed
- 1 fresh jalapeno, minced
1. Place sweet potatoes in a pot to boil until soft and tender, not falling apart. This should take 15 to 20 minutes.
2. Start with your oil in a large skillet on medium high heat. Once oil is heated, add curry and make a paste with the oil.
3. Toss onions into the paste and let them be coated by curry. Add your protein and allow it to brown and cook all the way through.
4.Turn stove down to simmer & add sweet potatoes (after draining water off) and toss well with curry and onions. Slowly pour in coconut milk and stir in.
5. Add garlic, ginger, cumin, turmeric and cinnamon. Mix in well and add remaining vegetables and minced jalapeno. Simmer until baby spinach becomes wilted and tender.
Serve over rice or alone.
Without protein, the dish is about 160 calories and 15g of fat