(quirky music in background throughout video) [board sliding] [bowl sliding] [knife chopping] [can opener rotating] [onions sizzling] This was an aroma I was used to
maybe a few times a week in childhood. It's funny how all
curry dishes don't exactly taste the same but generally a
good amount of em have very similar base savor. I used to
internalize a game when I was younger to try and guess the
curry dish my mom was making within 10 seconds, then you
know waltz right into the kitchen to see if I nailed it.
It was like that one movie Ratatouille. Ginger, nutmeg, allspice?
This curry dish is super simple loaded with all type of anti
inflammatories and to top it off it is incredibly flavorful
it may look like a good amount of ingredients and honestly
you're not wrong but I would say just understanding the
purpose behind that list of spices will help it seem you
know more collapsible. Curry more simply put is basically a sauce
but not just any sauce. It's pretty thick and typically
seasoned with a bunch of spices. So, for each curry
dish, the curry is the dish. For example, if you're making
spaghetti and meatballs, you are creating and seasoning a
sauce, you're creating and seasoning meatballs, you're
also even salting your spaghetti noodles. For curry,
instead of putting seasoning in every aspect of the recipe,
you're really just taking all those seasonings and now
directing them all into the sauce and the meat and potatoes
if you will is being cooked in the sauce. Hence, that's part
of why it may seem like there's a good amount of spices. The
other part is grocery store curry spices are typically
pretty weak and or you know, it's just different from brand
to brand. In grocery stores every once in a while they will
target you know a particular curry. You know possibly a
Jamaican or Japanese or Indian. But often times it's literally
just listed as curry powder. Which can be confusing. Like
this one for example. It says curry powder on it but doesn't
say from where. So then you think let me read into the
ingredients and get a better idea. Ingredients say turmeric,
cumin, salt, coriander, and spices. I mean, it's colored in
green and yellow has some black on it so it's kind of safe to
say they were probably trying to target Jamaican curry spices
but part of the issue is they completely missed several
important and key ingredients in curry spice. So, what we're
doing here is taking a base curry and then, we're taking
the other spices to guide the flavor into what we want
because this is all about the sauce. Doesn't matter what
we're putting underneath. Sauce is boss. Bear with me as I go
through like this uncontrollable, cheesy rhyming
stage in my life. Speaking of underneath, if you're looking
for like a chickpea swap, go with a neutral flavored veggie.
Something that you just like the taste of when it's paired
with anything, if you're unsure what that is, I typically
recommend cauliflower, potatoes, and chickpeas. It's
best to think of curry like ketchup. For adults. We're
using tomatoes in the dish and I ran out of the basic globe
tomato. Therefore, I ended up using canned whole tomatoes
just to be more resourceful. If I'm at the grocery store and
I'm capable of getting the globe tomato or roma tomato, I
usually will chop that up prior to adding into the dish and let
that simmer and break down for a bit. As for tomato paste, if
you're capable, get the tube. Recipes seldom call for more
than a few tablespoons when using tomato paste. The tube is
a little bit more upfront cost in comparison to the can but
the fact that you can reseal it is gold. The coconut milk is a
key factor in this recipe. If you're allergic and need to,
you know, replicate the creaminess, you can use an
almond or a cashew plant-based yogurt. Don't get me wrong,
they're fairly pricey substitutes but extremely
comparable. The other option which is just way more cost
efficient is try using an oat or soy milk because those are
fairly creamy and what you will do is just reduce your sauce
for just a little bit more time. I've always chopped my
spinach down because when you have kids, it's just much
easier for them not to choke. On the other hand, after a few
pieces of spinach decided to play Indiana Jones in the back
of my throat a few weeks ago, you know, I just go ahead and
chop em down for myself too. If you're not too keen on spicy
food, this curry is not too spicy in the way that I wrote
it. Pending your tolerance, you can add your chili flakes at
the end of the recipe after taste testing it you know just
to bring that heat up if that's what you're looking for don't
be ashamed if you're like me and accidentally drop way too
many chili flakes inside your recipe like you are throwing
rice at a wedding just simply add a little fat you know vegan
sour cream or a little bit more coconut milk even you know an
avocado on the side use this excellent curry dish and flex
it in and out your diet on a good reoccurring as an
additional way to keep you and the family just feeling great
year round the recipe can be found in the description or you
can head right over to my website Make It Dairy Free. com
don't forget to check this out I opened up an online apparel
shop so I have this one this one and this one there's also
options for women children diverse options such as hoodies
mugs bags and you can also check that out in the
description pro tip no matter how good you are in the just
don't wear that white one when making curry. Till next time.
Believe in good. Peace.
