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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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When I was little, we had an Indian exchange student staying with us, so at a young age, I developed a taste for curry. As I got older, I learned a few recipes from British friends, based on the British bastardization of dishes that qualify as curry. Over the years, after I moved to Alaska, I developed my own recipe based of what I learned. I decided to name it in honor of my new home. Ultimately, I like to think of it as an Alaskan Curry, though it's influenced by many cultures. The use of almond milk and or soy milk came about due to me being horribly lactose intolerant. I usually get a soy substitute for yogurt to top it with, but you can use the regular stuff if you want. Ingredients:
2 tablespoons canola oil |
1/2 cup onion, chopped |
2 garlic cloves, diced |
1 lb meat, cubed (chicken, beef, lamb, caribou, or moose are recommended. tofu also works) |
1 1/2 cups green beans (frozen or fresh) |
1 cup okra, sliced (frozen or fresh) |
14 1/2 ounces crushed tomatoes |
3/4 cup almond milk or 3/4 cup soymilk |
2 tablespoons mild curry powder |
1 tablespoon hot curry powder |
1 teaspoon cilantro (fresh or dried) |
1/2 teaspoon ground mace or 1/2 teaspoon ground nutmeg |
1/2 teaspoon chili powder |
1/3 teaspoon sea salt |
Directions:
1. Heat up your oil using a large saucepan or wok. Add your onions and garlic, cooking them until the onions are translucent and the garlic is slightly brown.
2. Add your meat, cooking it evenly. The time it takes varies depending what meat you use. Once your meat appears cooked, add the green beans and okra, stirring them into your onion/garlic/meat mix Cook them until your vegetables are slightly browned.
3. Stir in the crushed tomatoes and almond/soy milk. Bring it to a boil. Stir in your remaining spices.
4. Reduce heat to simmer, cover for 30 minutes. Remove from heat and let it stand for 5 minutes to cool.
5. Serve over Jasmine Rice. Top with plain yogurt.
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