Masala Summer Curry

11 Jun

This recipe is courtesy of my lovely roommate, who filled our apartment with the most delicious smells as she conjured up this curry. I like this recipe because it is relatively easy to prepare and can be made with what you already have around in the kitchen. The only real requirements are coconut milk and curry sauce plus a starch, greens, and a protein.  A jar of good premade curry sauce delivers a sophisticated and delicious taste without much work.

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6 cloves of garlic roughly chopped
1 Mini Carton Greek Yogurt
Can of coconut milk
1 red onion, roughly chopped
8 roughly chopped red potatoes
1 large ginger bulb, peeled and finely chopped
1 bunch of cooking greens (spinach, kale, and mustard greens are equally amazing)
1 lb chicken breasts or tofu chopped
Masala Curry Spice
Salt
Pepper
1 1/2 cup masala curry sauce (Trader Joes has a great brand of this that is delicious and inexpensive, alternatively you can use curry paste and just add about 1 cup more liquid)

In a large soup pan, saute the garlic, onion, spices, and potatoes for about five minutes on medium heat. Add the cooking greens for another five.

If you are using tofu, you might want to saute that as well with some spices and some of the curry sauce to give it some extra flavor.

Add Greek Yogurt, coconut milk, 1/4 c. water to the mixture. Bring to a boil and add the chicken/tofu then simmer about 10 minutes partially covered. Stir in Masala Curry sauce and simmer for another 10 minutes.

To let the flavor really seep in, let what you don’t eat stew on the stove in the hot pan (no heat) until it cools down.

This is even better the next day served cold over a bed of wild rice.

 

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