curry.qmd

---
title: "Curry"
---

## Yellow Dal

[![](https://img.shields.io/badge/lifecycle-maturing-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#maturing)

### Ingredients

-   Mustard seeds
-   Onion
-   Garlic
-   Ginger (small diced piece)
-   Green chili
-   Ground cumin
-   Garmam masala
-   Curry powder
-   Ground coriander
-   Tumeric
-   Salt
-   Tomato diced (1 medium)
-   Yellow split peas (1 cup)
-   Chicken-style stock (2.5 cup)

### Steps

1.  Cook mustard seeds until sputter. Add onion, garlic chilli, and ginger. Brown.
2.  Add tomatoes, tumeric, cumin, salt, curry powder, gamam masla. Heat through.
3.  Add dal and stock.
4.  Cook 10 mins on high pressure. Naturally release pressure.

### Source

-   Adapted from: Urvashi Pitre 2020, Pressure Cooker Rice and Dal \| Toor Dal and Rice, https://twosleevers.com/pressure-cooker-rice-and-dal/
-   Inspired by: The Student Kitchen (2016), Herron Books

## Brinjal (Eggplant) curry

[![](https://img.shields.io/badge/lifecycle-experimental-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#experimental)

### Ingredients

-   Mustard seeds
-   Brown onion
-   Garlic
-   Ginger
-   1 medium eggplant (cut into chunks and salted)
-   Tinned tomatoes (1 tin)
-   Tomato paste (\~2 Tbsp)
-   Chilli
-   Soy sauce
-   Miso paste
-   Coconut cream (50 mL)
-   Vegan beef stock (1/2 cup)
-   Cardamon
-   Pararika
-   Garram masala
-   Cloves
-   Pepper
-   Cayenne pepper
-   Cumin
-   Salt
-   Corriander powder
-   Lemon
-   Sugar (optional)

### Steps

1.  Fry mustard seeds in oil. Start to brown onions. Once onions start to brown add eggplant. Once brown add garlic, ginger and chilli and cook quickly. Add spices.
2.  Add in tinned tomatoes and herbs. Add soy sauce, miso paste and coconut milk. Add vegetable or vegan beef stock.
3.  Pressure cook for 20 mins on high pressure. Allow to naturally pressure release.

### Source

-   Adapted from: https://www.recipetineats.com/eggplant-curry-south-indian/

## Butter Jackfruit (vegan butter chicken)

[![](https://img.shields.io/badge/lifecycle-experimental-orange.svg){fig-align="left"}](https://www.tidyverse.org/lifecycle/#experimental)

### Ingredients

-   Oil
-   Margarine
-   Cumin \*\*
-   Paprika \*\*\*
-   Cardamon \*
-   Curry Powder \*
-   Cayenne pepper \*
-   Coriander ground \*
-   Cloves
-   feegreek leaves
-   Turmeric \*\*
-   Garam massala \*\*
-   Cinnamon (stick or ground)
-   Star annise
-   Salt
-   Onion
-   Ginger
-   Garlic
-   Chilli
-   Jackfruit (1 0.5L tin)
-   1 cup vegan chicken stock
-   Soy sauce
-   Miso paste
-   Sugar (optional)
-   Lemon
-   Coconut cream (200-400 mL)

Note: \* s indicates relative amount (\* a little, \*\* some, \*\*\* plenty).

### Steps

1.  Add oil and margarine and allow to melt. Once melted, add spices and stir to combine. Then add onion and cook for a while (\~10 mins). Add garlic, ginger and chilli for a couple of minutes.
2.  Add jackfruit and coat in spice mix. Then add stock and soy sauce and allow to boil off fluid, stiring occasionally.
3.  Add lemon, stir and taste. If necessary, add sugar. pressure cook for 10 mins.
4.  Allow to naturally release pressure. Turn on saute mode and allow additional fluid to cook off so that desired consistency is reached. While this is happening, add coconut cream and extra oil to taste.

### Source

-   Inspired by: https://www.reddit.com/r/Cooking/comments/axmknw/ultimate_restaurant_quality_butter_chicken/
-   Inspired by: https://plantbasednews.org/veganrecipes/dinner/butter-jackfruit/
-   Inspired by: https://www.goodto.com/recipes/gordon-ramsay-s-butter-chicken

### Notes

-   Other (better?) recipes also use cashews. It might be worth testing these.
-   Can replace jackfruit with tofu.

This sauce is relatively chunky compared to restaurant butter chickens. To overcome this, I think the tomato can be added before the jackfruit and that sauce blended.

## Ethiopian bean curry

![](https://img.shields.io/badge/lifecycle-experimental-orange.svg)

### Ingredients

-   Oil
-   Onion
-   Ginger
-   Chili
-   Garlic
-   Cumin
-   Praprica
-   Cardamon
-   Clove
-   Ground coriander
-   Tumeric
-   Cinnamon
-   All spice
-   Pepper
-   Soy sauce
-   Stock
-   Chopped tomatoes
-   Margarine (2 Tbsp)
-   Red lentils (1/3 cups)
-   Green lentils (1/3 cups)
-   Red kidney beans (x2 cans)
-   Wine/lemon

### Steps

1.  Brown onions. Add ginger and chilli and brown. Add garlic and brown.
2.  Add spices and cook until smells. Add stock, soy sauce, wind and chopped tomatoes. Add margarine and oil (50 mL) and wait for margarine to melt. Cook until wine starts to boil off. Pressure cook for 20 mins on high.
3.  Add lentils and 2 cups water. Pressure cook for 15 mins on high.
4.  Add beans. Cook on low pressure for 5 mins.

### Notes

Replacing the lemon with wine may add more depth.

## Misir Wot

### Ingredients

-   Onion

-   Garlic

-   Ginger

-   Chili

-   Berbere

-   Cloves

-   Cardamon

-   Cumin

-   Cinamon

-   Praprica

-   Nutmeg

-   Coriander

-   Tumeric