I’m not much of a cook, but I do love curry.
When I was a student in England, in the late ’70’s, I bought a little paperback curry cookbook. This, I think, is the only cookbook I’ve ever purchased. I’ve still got it, but never use it. I did use it, however, back in the 80’s. And maybe I will again one day.
Now I just do what I do and find out later how it turns out.
It takes about ten minutes of chopping (and opening cans) and at least an hour of simmering. Two hours is better.
Currently I have a veggie curry simmering on the stove. Here’s what’s in it:
1. One large, organic onion
2. A gob of garlic
3. A small can of curry paste that I get at a small Asian store. I have no idea what kind of curry paste this is. They have a variety and I just grab an assortment and trust that it will delight. It does. They all seem to be very good. And they’re plenty hot. No additional pepper needed.
4. Olive oil
5. A can of Progresso lentil soup
6. Several carrots
7. One peeled and diced organic apple (it dissolves into the paste)
8. A bag of frozen cauliflower (it also dissolves into the paste)
9. A can of diced, organic tomatoes