We dine on a curry dish at LEAST once a week.  It's just a good and reliable dinner on days you don't have a ton of time, especially if you have some sauce already made. (This freezes very well).  Making a large batch to freeze is a good idea.

I always say that I am going to pre-mix my own blend and I swear that I will soon but find that a good store bought mix does just fine.  You can experiment with different blends.  I found some at a local grocer that has tons of herbs and spices in bulk.

This mix contains: Turmuric, paprika, coriander, black pepper, cumin, ginger, celery seed, cloves, caraway, cayenne pepper.   About $11.00 a pound so you can pick up a small package for $3-$4.  Pretty good deal because it will make several meals.

Knowing what to do with the curry mix can be a whole new challenge if you're not used to using this spice.  Below is my every day quick sauce that can be modified pretty easily.

In addition to the curry powder mix you need:

2 small white onions, diced

2 stalks celery diced

1 red bell pepper, diced

1 TBSP garlic

1 can crushed tomatoes

2 cups water

Saute the onions, peppers, garlic, and celery until it starts to brown.  Add 2 TBSP curry powder and mix to coat onion mixture.  Mix for 1 more minute.  

Add the can of tomatoes and 2 Cups of water and stir well.  Bring to a boil, then lower heat to a simmer for 15 minutes.

Transfer 80% of the mixture to a food processor or blender and puree until smooth.  Return to pan and stir with the rest of the sauce.  The part you did not blend will add some great texture to the sauce.  Simmer this for another 5 minutes.

To make a Vegetable curry, add the following to the sauce and simmer until vegetables are soft.

2 medium potatoes peeled and cubed

2 Summer Squash, cubed

6 oz. chopped green beans

This is a basic recipe.  Basically any vegetable goes well here, as well as garbanzo beans, Tofu, etc...  It's a great sauce to use up whatever vegetables are on hand.  I have yet to find a bad match.  Serve over some cooked rice and you have a great entree.

Sauce Variations:

When warm, stir with Plain Yogurt or Coconut milk to create a fusion sauce.  

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