Curry

green,rice — by Johanna

kokblog_on_the_train

One friend of mine was on a train and overheard a conversation between to guys. The conversation was about how to make the best curry. One of the guys was bragging about his curry and he even stated that it was the best. My friend thought the conversation was inspiring and decided to listen carefully and memorized the whole recipe. Excited about his new discovery my friend went home to give the curry a try. He managed to get all the ingredients and everything seemed to be great. But the bragging guy on the train had talked a little too much. The curry dish didn’t stand out at all. In fact the curry was a big disappointment for my friend.

M:s curry is probably not the best curry either, but it is tasty, quick and simple to make.

serves 3-4 people

1 teaspoon mustard seeds
2-3 cloves of garlic
½ yellow onion
more or less chili
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon turmeric powder
4-5 whole cardamoms
235 ml (1 cup) chickpeas
handfull raisins
handfull cashew nuts
½ cauliflower
one zucchini
two carrots

Heat up some olive oil and add the mustard seeds. When the seeds are popping in the pan, add chopped garlic, onion and the chili together with the coriander, cumin and turmeric. When the onions starts to get soft, about 3 minutes, add the vegetables. Mix and sauté for another 2 minutes before adding some water, cardamom, raisins and chickpeas. Cover and cook until vegetables are done. Add the cashew nuts at the end of the cooking. Serve with couscous or rice, simple dill cucumber salad and some nice yogurt on the side.

Note
If you are using dried chickpeas I suggest the following: soak the chickpeas over night. Boil them in salted water together with one bay leaf and one clove of garlic for 30 minutes. Prepare some extra and you can make humus as well.

10 Comments »

  1. zhi:

    I love curry. It makes my dull dishes tasty easily.: )

  2. Chubby Hubby:

    Mmmmm… I’m actually about to head off for a Japanese curry lunch. Great story. Very funny. I love the use of orange in your illustration. Hmmmm… so could I maybe commission you to do a cartoon to go on my next header?

  3. Johanna:

    Chubby Hubby, that sounds great! Let’s talk.

  4. GastroChick:

    Hi Johanna

    What a great blog. It makes a difference to see amazing illustrations as opposed to photography.

    When I saw this post I thought it was from the London Underground the New York Metro must look very similar

  5. jay:

    I like your illustrations.

  6. Robert:

    Wonderful picture Johanna – I´m proud of being an illustration in your cooking world. For those of you who would like to have a go on the recipe i overheard (on the Malmö-Copenhagen train) it goes like this:

    Bring loads of onion, garlic and ginger togeteher and mix them into a paste. Fry the paste a few minutes or til it turns gold brown. Add everything you prefer (sheep, pigs, cows, birds and or vegetables + all the best from your hot indian spice-box). Leave to cook calmly for some while together with quite some milk, cream or youghurt.
    NB! Be careful with the onion-garlic-ginger paste. I guess my mistake was to put just a little bit to much of everything of each one of them together, making the whole stew more than slightly sharp.

  7. Johanna:

    Thanks for the recipe Robert,
    It actually sounds lovely. I think I may try it myself.

    Zhi, GastroChick and Jay, thanks for visiting my blog.

  8. kristina:

    You don’t have to use curry leaves? That’s why I haven’t tried my own yet. This recipe is promising!

  9. Mable:

    LOL what a great story! I might try this tonight!
    xx

  10. Johanna:

    Thanks Mable!
    I love this story my self. I hope you made curry… mine ended up much too spicy :P

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