I am in love with curries from all over the world with Indian curries topping the list. I found this seasoning paste made by Asian Home Gourmet and used it all the time. For the past year or so I have been having difficulty tracking it down easily in my local Superstore. I found it at Sobey’s and stocked up but the price is higher than I’m willing to pay on a regular basis – and ‘on a regular basis’ is exactly how often I like to enjoy madras curry.
Frugality is a powerful motivator to push me to do something new.
So, I researched and a bunch of recipes to make my own Madras Curry paste. Like I usually do, I mashed a bunch together and made one of my own. Hop over here to find my version of the recipe.
Then I used it in a tasty lentil and cauliflower curry.
- 2-3 tablespoons olive oil
- 2-3 tablespoons prepared Madras Curry Paste (recipe link above)
- 1 onion, chopped
- 1 tablespoon fresh chopped ginger
- ½ head cauliflower, cut into small florets and then in half
- 2 large potatoes, peeled and cubed - or for a change use 1 medium sweet potato, peeled and cubed
- 4 small round Indian eggplant, stem removed and cut into quarters/wedges
- 1 red pepper, seeded and chopped
- 2 cups cooked lentils, or 1 (19 oz.) can drained and rinsed
- 2 (10 oz.) cans coconut milk
- 3-4 tablespoons tomato paste
- ½ - 1 teaspoon salt, to taste
- In a large, deep skillet heat olive oil over medium heat.
- Add curry paste and saute for 1 or 2 minutes.
- Add onion and ginger. Saute 5 minutes.
- Add cauliflower, potato, eggplant, red pepper and lentils. Stir to coat with the curry paste. Saute 5 minutes more.
- Add coconut milk and tomato paste. Stir well. Cover and let simmer until potato and cauliflower are tender.
- Serve over steamed rice.
This turned out really tasty as it’s written. If you are adventurous with spices, I’d suggest adding some more heat. We do, and I will next time I make this.