Tuesday, September 22, 2009


Tomato curry (recipe in the comments)
Cucumber salad

Hot tea
Zucchini bread
We have been making this since college as well (just like the Minestrone from Saturday). Maybe we're on a nostalgia kick. Honestly, this has long been one of my favorite curries. It's unusual - very tomato-y, but with a classic curry seasoning. The eggs give it the protein boost such a light curry needs to be filling. That said, this has long NOT been a favorite of M's and we have worked to make it more to his liking. Given that we've collected many curries over the years, we haven't made this one in a long time and so I was somewhat shocked when he suggested we make it this week. But, I never look a gift horse in the mouth! It was just as good or better than I remember!

Prep Notes
Difficulty: Moderate
Chopping: Onion, pepper, garlic, ginger, cucumbers, eggs
Time: 50 minutes (some unattended)
Make ahead: I made this early this mornign so it was ready when everyone got home.

Our reaction:
"An unusual and yummy curry!"

The kid report:
T liked this, but didn't want to mix his rice and curry. The tomato curry itself was pronounced, "Mmmm", but more rice actaully got eaten :)

1 comment:

J said...

Tomato Curry – M & J (strongly inspired by The Moosewood Cookbook)
Serves 4-5 REALLY

1 T canola oil
1 med-large onion, chopped
2 t mustard seeds
1 t salt
1 small green bell pepper, minced
1” ginger, peeled and chunked
3-4 cloves garlic, peeled
6 medium tomatoes, cored, most seeds scooped out, and coarsely chopped
2 cups tomato puree
2 t ground cumin
½ t cinnamon
½ t fenugreek (optional, we like)
½ t ground coriander (optional, we like)
¼ t cayenne, plus more to taste
1-1 ½ T sugar

4 hard boiled eggs, quartered
Plain yogurt

Hot rice

Heat oil in a large soup pot over medium heat. Add onions, salt, and mustard seeds. Cook for 8 minutes or until mustard seeds are popping and onion is soft.

Meanwhile, minced ginger and garlic in a mini chop (we also do the pepper in the mini chop). Add pepper, ginger, and garlic to the onion mixture. Cook for an additional 5 minutes.

Add tomatoes, puree, cumin, cinnamon, fenugreek, coriander, and cayenne. Mix well, heat until just boiling, cover, turn down to a medium simmer, and cook for 15 to 20 minutes, stirring occasionally. Taste and add sugar to taste.

Serve over rice sprinkled with egg quarters and topped with yogurt.