Curry Attempt One

I’ve been threatening for a long time, at least a couple of years that I would learn to be comfortable cooking Indian Cuisine – I mean it’s perfect for us…  Lots of fresh veggies, lots of heat, lots of flavor. What’s not to love?  I really enjoy Indian Cuisine, but it’s so intimidating (for me at least).  Last year I bought a package of dried spices labeled “Garam Masala”, but I’m so incredibly intimidated by that package and its exotic looking whole, dried spices that I barely recognize (hello? Star Anise?  WTF do I do with that?!) that the package is still sitting in my pantry, unopened. Yesterday, I decided we were going to have a vegetarian meal and it would have an Indian flair.  In the end, I sort of chickened out and just bought a jar of red curry paste – Here’s what I did for Curry Attempt One:

  • Red Curry Paste (jarred, I got it on the ethnic aisle at Publix)
  • One eggplant, cut into small pieces (1/2 in.)
  • 3 red bell peppers, cut into small pieces (1/2 in.)
  • 1 can Coconut Milk
  • 1 large can chick peas (1lb. 13 oz.), drained and rinsed
  • vegetable oil
  • water
  • Cilantro

I chopped the eggplant and peppers and set them aside.  I heated up a large pasta pot, and when it was up to temp (med/high), I added three heaping teaspoons of the red curry paste and a splash of water and let it cook away the water – When it was very fragrant, I added a glub of oil and tossed in the eggplant and pepper – I probably should have done it in batches, but I didn’t. Toss occasionally to cook through everything.

Cooking the Vegetables

Cook until the eggplant is tender and cooked through – about 20-25 minutes. At this point, I decided that I definitely needed more curry paste, so I added another heaping teaspoon and tossed and stirred to combine it all.  At this point, I added a can of coconut milk, again stirring gently to combine.  I then added the garbanzo beans and yet again, carefully tossed to coat everything with sauce. I lowered the heat and allowed this to simmer away, slowly reducing.  I served with a slotted spoon as there was definitely still a bit more liquid than I would like. Add a little chopped cilantro on top….

So, the final verdict?  This was “fine”.  The heat level was perfect, but there wasn’t enough complexity as far as I’m concerned.  If I were to do it again, I would add garlic, ginger, maybe lime juice… I don’t know.  It was a good meal, but it wasn’t spectacular.  I will be experimenting more though – this was just the first attempt. Please follow along and feel free to share your experiences with Indian cuisine.

Curry Attempt One

It is OK to use my photos or content provided a link back and proper crediting is given