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Curry confusion

April 11, 2009

So, you’ve finally decided to try Thai food.  You’ve been eyeing the new restaurant in town for a couple of hours now, and you just can’t wait any longer.  So you ask your worldly officemate in the cubicle caddy-corner to yours (we all work in cubicles, right?) what he recommends you eat at your new dining experience.

He says, “I LOVE Curry.”

You think, “That’s odd, I thought curry was Indian, oh well, I’m not going to tell him that.  He’ll think I’m a doof.”  Because him thinking you are a doof is your WORST nightmare.  Riiiight.

You get to the restaurant, crack open the stiffly bound menu and smell the glue adhesive holding the pages to the leather (hoping that it is faux leather because we are vegetarians, right?) and you see CURRY every where.  And, OMG, there are COLORS attached to this “curry” word.  So, not only did you think that curry was something unique to India, now you realize that curry is actually synonymous with the freakin’ rainbow!

  • Red Curry
  • Green Curry
  • Yellow Curry
  • Coconut Curry

 

Your head is spinning and the mathematic symbol for “infinity” is covering your breasts.  What is going on!?

So, you cover your eyes, spin the menu an indeterminate amount of times on the table, and blindly point to a menu item that will be your future dinner: RED curry.  You order your meal, begin to salivate, have the dish delivered to you, take a bit, steam blows out of your nose and ears, the fire department comes, you faint, you come to, you say CURRY NEVER AGAIN!

That would be a mistake.  Because we have taken the word “curry” and have applied it to SO MANY types of cuisine that it is really as generic as “food.”  Well, not that generic, but maybe as generic as “food with sauce.”  Yeah, that’s better.  For a history of curry and why you have been mislead, click here.  If you prefer the Cliff’s Notes version, just read the following excerpt:

The word curry is generally believed to be an anglicized version of the Tamil word kari. It is usually understood to mean “gravy” or “sauce”, rather than “spices”. 

So now you think that the recipe in this blog dish is Thai-cuisine, because I *totally* led you down that path.  Well, it isn’t.  It’s Indian.

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Chickpea Curry (adapted from a Rachel Ray recipe seen here)

Salt and ground black pepper, to taste
1 yellow squash, diced
1 large yellow onion, thinly sliced
1.5 tablespoons curry powder
3/4 cup plain yogurt
1 14.5-ounce can diced tomatoes, drained
1 3/4 cup chick peas
A handful parsley, chopped

Add the onion and cook, stirring occasionally, for 7 minutes.

Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the tomatoes, and the chickpeas.  Stir gently to warm all ingredients.  Remove from heat and garnish with parsley.

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2 Comments leave one →
  1. sweetteaintexas permalink
    April 11, 2009 10:24 am

    Yay!! I’m so glad you tried it. I love your vegetarian spin on this 🙂

  2. April 13, 2009 1:36 pm

    I got to the photo, read the caption, and lost it. Hahaha 😉

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