By request (from my awesome sauce sister Kelly), I will be sharing my recipe for curry, and the story of how I fell head over heels for Indian food. 🙂
During my second semester at college, I had a roommate named Kritika and she was amazing! She was from Nepal, and Hindu; I listened to her ring bells to Ganesha every morning before class. She was also the one who got me hooked on Indian food.
I had some strange eating habits that year, which included snacking on carrots, nuts and grapes, and then for dinner.. eating tuna straight from the can.. Kritika came home one day, looked at me, and announced, “Dana, you eat like a rabbit! You need to eat real food!” She then proceeded to teach me how to make curry.
Let me say, I fell in love! I loved how cheap it was, how versatile it was in adding ingredients and how easy it was to throw together. And the taste! I’m telling you, it tasted like heaven. People would linger by our window because the smell was divine. I’m so glad Kritika saved me from my rather gross addiction to tuna. I ate really well that semester. 🙂
Here is the recipe:
Kritika’s Quick Curry
- 1 can of tomato paste
- 1 can of tomatoes, with juice, mashed
- 1 small onion, diced
- 2 cap-fulls of oil
- 1 small spoon full of ginger
- 1 small spoon-full of cumin
- 1/3 small spoon-full of cayenne pepper
- 4 pork chops, bone removed, diced
- 3 Russet potatoes, diced, baked – ** We used the microwave**
- 1 cup of water
- Water, as needed
- Add oil to frying pan and stir fry onion until clear.
- Add pork and stir fry until cooked through.
- Add tomato paste, mashed tomatoes, water and potatoes. Stir until sauce is combined.
- Taste to make sure spices are just right. If too much spice, add more potatoes.
- Cook, covered, for about 5 minutes.
- Serve with rice and enjoy!
I love this recipe and have made it more times than I can count. You can easily add other ingredients or spices, and it will still taste great. If you try it out, let me know how it turned out!