Tag Archives: curry

Pre-GWAR Dinner at Taj Restaurant: Binghamton, NY

30 Dec

Me and Ellen went to see GWAR awhile ago and we wanted to get food before we went, so we found this Indian place on the internet. Indian is pretty much always a safe bet for vegetarian if not vegan food. We pulled up and it was this tiny little place that sold some Indian food and some Mediterranean food and there was this guy in the dining area watching Indian talent shows on the TV and clapping and laughing loudly. I liked that guy a lot.

We ordered two veggie curries which were pretty much our only option, but then the waiter was like, “Want us to make two different curries and then you can share?” Thanks, guy. That’s awesome.

So, let me put this out there. The food was really inexpensive and it was good. It wasn’t the greatest ever but I’m used to paying twice as much as I did for a curry. The food was a little buttery and so it made Ellen sick because she doesn’t really eat stuff with butter. Umm maybe she can write about what she thought because I don’t want to speak for her.

But I really liked the place. The one curry kind of tasted like Campbell’s vegetable soup but the spinach curry they made was really good and you could get samosas for super inexpensive. It was basically cheap but pretty tasty Indian food.

-Bret

Cauliflower and Potato Curry

9 Jul

So I think Bret’s been eating food.  But he hasn’t been posting and that makes me sad.  EAT SOMETHING, BRET!

I’ve been eating.  A lot.

I made a really simple curry type dinner the other night, because I like making simple curry type dinners.  This one was tomato based rather than creamy coconut milky based.

I made a lot so I would have leftovers to take for lunch during the week.  I tend to bring smelly foods to work but I’m unapologetic when it comes to curry.

Ingredients

2 tsp. olive oil

1 large onion, halved and sliced

2 tsp. minced garlic

1 Tbsp. curry powder (a heaping tablespoon!)

4 cups fresh cauliflower (about a small head)

1 1/2 lb. red potatoes, cubed

1 cup crushed tomatoes

2 tsp. ginger juice

1/2 cup water

1/2 cup cilantro, chopped and divided

1 cup frozen peas

Directions

Heat the oil in a big pan, and cook the onions until they’re soft.  Add in the curry powder and garlic and cook that until it smells good.  Add in the cauliflower and potatoes and cook that for about five minutes or so.  You’ll want the potatoes to get a little bit softened.  Once they are, add in the crushed tomatoes, ginger juice, water, and half of the cilantro.  Cover the pan and let it simmer for twenty minutes or so until the vegetables are soft.  Taste it and add in more seasonings if you want.  I added black pepper and cayenne to mine.  Stir in the peas and the rest of the cilantro and cook it until the peas are heated through.

Since there’s quite a bit of potato in this I didn’t figure it  needed any rice or anything to eat it with.  But I do like starch so I grabbed one of my wheat tortillas that I happily found do not have animal bits in them to sop up the sauce.

I’m going to suggest using fresh ginger if you can.  I’ve been not buying fresh ginger because I bought a bottle of ginger juice not too long ago and want to finish that up.  It’s really, really not a good substitute for the real thing.

Other than that, yum!

– Ellen

Red Lentil and Eggplant Curry

19 Jun

Okay, so I’m thinking this ended up being a cross between a curry and a daal. It had curry type ingredients but the split lentils made it all creamy like daal.

Either way, it was really good.

So, Bret took me to Wegmans the first time I went out there to visit him. Wegmans was the only fond memory I have from my college time in Geneseo. Well, that’s not true. But it’s a very fond memory and I wish they would spread to the Saratoga area but the Golubs have a tight hold on the area with their crappy Price Choppers. Whatever!

Anyway, while we were there I picked up things that I’ve had a hard time finding around here. One of those things was a big bag of split red lentils. But that bag’s been sitting in my kitchen cupboards ever since I bought it. I’m trying to use things that I have hanging around. So I decided on the lentils. I looked through recipes trying to get ideas and settled on making a curry with the lentils. And an eggplant. So here’s what I did.

Ingredients!

1 large onion, chopped as big or small as you like

2 garlic cloves, minced

2 1/2 cups water or veggie broth

1 cup (about) red lentils

1 eggplant, peeled and diced

2 Tbsp. red curry paste

salt and other things to taste

1/2 cup (about) coconut milk

Directions!

Cook the onion and garlic in a little oil or nonstick cooking spray until it’s soft. This is gonna take a rather large pan to fit everything. Once the onions and garlic are cooked, add the water or broth, lentils, curry paste and eggplant. Bring all of that to a boil, then let it simmer uncovered until the lentils are soft and mushy. Stir it around pretty often to make sure that nothing’s sticking and add more water if you need to. I probably didn’t need to, but I did, and I think that’s why it came out a little more like daal than anything else.

Taste it and add seasonings if you need to. I added some salt, a bit of curry powder, and a couple of shakes of cayenne.

Once the lentils are cooked and everything’s seasoned, add in the coconut milk and let it boil for about five minutes or so to thicken up.

Then eat!

I ate it with a little bit of whole wheat couscous, but I could have eaten it out of a bowl with nothing to accompany it. This makes a bunch, you could totally feed 4 – 6 people no problem.

Bret says he wants to learn how to make better curries and I doubt this helped him any but I think he’s pretty good at it already.

-Ellen

Banana Chickpea Curry Mk. II

7 May

I had to try this recipe again. Mainly because it was awesome but also because I wanted to try a few things. One thing I didn’t get to try was cooking it with Thai chili peppers because Brenna was over for dinner and she’s a total wussface, and I also didn’t get to try any Thai basil because it wasn’t available at the grocery stores I checked. But I tried my new lemongrass tactics courtesy of Shreyas, and I tried green curry paste and some minced ginger. It turned out real great. Beyond the two lacking ingredients, the only thing I feel like this recipe missed was browning up the chickpeas before adding the coconut and the curry. But this one was mega tasty and might be close to perfect.

I felt guilty making it without Ellen around though. :/

-Bret