The taste of curry is unlike any other food. Once I tasted the unbelievable dish, I hopped aboard the curry love boat and bid adieu to my previous love of risotto. A tasty curry dish offers a savory medley of cumin’s subtle smokiness, spicy heat of the chilis, and friendly embrace of cinnamon that make other meals pale in comparison.
Curry is served worldwide in a variety of ways. Contrary to popular belief, curry is not prepared from standard ingredients and its components differentiate based on the region or country in which the dish is prepared (popular regions include India, Japan and Thailand). Also, all curries are not all mind-blowingly spicy; the dish is rated on a scale of 1-5 for full transparency, and you can adjust the spice according to your own taste. My version of curry is very mild, so feel free to add chili flakes for your preferred level of heat.
You can use curry with just about any protein that will absorb the the flavor of the sauce. (In fact, this dish actually got my family to attempt tofu for the first time.) If tofu doesn’t appeal to you, swap it out for a different protein and just pre-cook it before place it in the dish in step 5.
Beware: Curry will make your living space smell absolutely incredible and may attract guests.
Winter Curry
Ingredients
- 2 tablespoons of olive oil
- 1 yellow onion, diced
- 2 large cloves of garlic
- 1 inch of ginger, freshly grated
- 1 tablespoon of tomato paste
- 1 tablespoon cumin
- 3 teaspoons curry (spice level based on personal preference)
- ½ tablespoon cinnamon
- ½ tablespoon turmeric
- ½ tablespoon of salt
- 1 cup of plain greek yogurt
- 1-2 cups chicken broth (based on thickness)
- 3 medium-sized potatoes, peeled and cut into half inch cubes
- 1 package of tofu, cut into bite sized cubes
- 1 cup of frozen peas
- A handful of cilantro for serving (parsley if you aren’t a cilantro fan or if your local grocery store was out because of the darn Super Bowl.)
- 3 cups of rice (follow the rice’s cooking instructions)
Instructions
Heat the olive in the pan over medium heat in a large pan. Add the diced onions, grated garlic and grated ginger to the pan and cook for 6 minutes until transparent.
Add the spices and cook for a few minutes or until it becomes fragrant.
Add the tomato paste, which will act as a thickening agent, to the pan and cook for 2 minutes.
Stir in the greek yogurt and chicken broth. Bring the mixture to a simmer and reduce the heat.
Add the potatoes, tofu and peas. Cover the pan and allow to cook for 20 minutes or until potatoes are fully cooked. Cover (Note: If you like a crispy tofu, brown the tofu before you place it in the curry.) 
To serve, plate the curry on top of the cooked rice and top with cilantro (or parsley).
Let us know how your curry cooking goes! Tweet us at @litdarling!
