Monday, October 6, 2014

Spinach Curry

Spinach curry takes fresh greens and turns them into sauce. Other mild greens and herbs can also be mixed in. I’ve used kale, epazote and cilantro. Spinach curry can also be combined with other vegetables, such as potato.

Green curries are alternative to other red (tomato) and yellow (turmeric root) curries.

- 1 bunch (8 oz) spinach (200 g, may substitute kale)
- 1 onion, cut half
- 3 tbsp curry paste (ginger, garlic, turmeric, chili, lime)
- 1/2 tsp salt
- 1 lime, juice

Pressure cook spinach and onion with 1/2 cup water 3 min. Blend onion, 1/2 spinach and cooking water. Cut reserved spinach.
In pot simmer curry paste, blended greens, reserved greens.
Add salt and lime juice to taste.

Yellow Curry Paste

Made of ginger garlic paste with equal parts ginger and garlic, with turmeric root and serrano chili. Keeps 1 week in refrigerator. Can add lime juice to preserve.
Makes 15 tablespoons paste.

- 4-6" ginger root, chopped coarse
- 20 cloves garlic, peeled
- 4-6" turmeric root, chopped coarse
- 2 serrano chili, whole, chopped coarse
- 1 lime juice

In small blender, food processor or mortar and pestal, blend ingredients. Add just enough water to blend. Avoid too much water.

Potato Curry

Simple potato curry uses yellow curry paste. My yellow curry paste is ginger, garlic, turmeric, serano chili, lime and water. Serve with rice. Garnish with grilled red onions and fresh cilantro.

- 3 white potatoes, 1/4 inch cubes
- 2 tbsp curry paste (yellow curry)
- 1/2 tsp salt

In pot of water boil potatoes until done, and drain.
In pressure cooker with 1/2 cup water raise press 3 min, cool, and drain.
In pan simmer curry paste and salt. Add water as needed to keep wet.
Add potatoes and mix until covered with sauce.