Curry Paste

My vegetarian friend told me she loves curry. Being nosy, I like to find out the reason why people are vegetarians. Don’t get me wrong, I can appreciate various diets; in fact, I love all vegetables — although I can live without lima beans.

We talked about various vegetarian dishes and things she would normally fix for lunch and dinner and Indian foods came up in the conversation. In fact, she gave me a bunch of authentic Indian recipes she got from one of her friends, who is from India.

For me, every time I think about Indian food, I automatically think of curry. Of course, there is a lot more to Indian cuisine, but that’s what comes to my mind.

This recipe is for curry paste that you can use alone or as a base. Another thing that is so often associated with curry is coconut milk. There is no coconut milk in this recipe, but it is one of the ingredients that you can easily add for various recipes. Be sure to add the milk to the dish you are making and not to the paste itself. Also, you will notice this recipe uses vegetable stock to keep it vegetarian.

Like soups, you can use whatever stock to match your dish. Beef, pork, fish and chicken can be used depending on your main ingredients. Chicken or vegetable stocks are the two standards that can work for any dish.

This recipe also can be easily changed for various heat levels and flavors. There are various curry powders you can try, as well as chili paste or various spices to make the curry paste hotter. The spices can be added directly to the paste, which will affect the entire batch, or you can add them to the various dishes separately.

As I always say, don’t be afraid to change or add various spices and ingredients that appeal to you. Again, this can be used as just a base or alone, so do a little experimenting with various ingredients and enjoy.

 Curry Paste
1 mango, peeled, pitted & diced
1 banana, peeled & sliced
2 green apples, peeled, seeded & diced
1 medium yellow onion, peeled & diced
1 stick butter
3 T mild Indian curry powder
1½ t turmeric powder
½ t chili powder
¼ C vegetable stock

 Sauté the onion in the butter until it starts to turn translucent. Add the fruits and as they sauté add the spices. Cook for a few minutes until the fruit is hot and tender throughout, stirring often with a wooden spoon to avoid burning.

Put the mixture into a blender and add just enough stock to allow the fruit to puree. Any leftover stock can be used later to thin out the paste if so desired. Add salt and pepper to taste.