Stop the Clock Curry!
Now I have no idea what this name means, but its a curry recipe that my boyfriends mom gave to me and I love it! I believe the original recipe is from USA Today (Stop The Clock Recipe) , but what I really like about this dish is that it offers a lot of flexibility as far as ingredients are concerned. It's a really nice way to use up vegetables you might have lying around in the fridge. The original recipe uses spinach and 8 oz of tomato sauce, but I used kale and left over spaghetti sauce because that is what I had on hand. I also love spicy food, so I tend to kick it up a bit. I would say the basic ingredients you would need are curry powder or paste, chickpeas, and a sauce that is tomato based. Oh don't forget the couscous or rice to eat with it!
So what exactly is a curry? It turns out curry is a pretty ambigous term developed by Western civilization that describes a group of spices that flavors meat or vegetables. The type of spices depends on the type of cuisine it originates from, generally Indian, Caribbean, or Southeast Asian. Curry can be wet as in a sauce or dry, where the meat and vegetables are cooked so the liquids evaporate. If you buy a curry powder, it will generally be comprised of coriander, turmeric, red pepper, cumin and fenugreek (which has a bitter flavor). Fenugreek is also commonly found in Five Spice mixtures. Cardamom, ginger, clove, cinnamon, and black pepper are also common ingredients found in a curry powder. A curry paste is used generally in Thai food (and also the group of foods at the supermarket you will find it under.) Curry paste generally has a fish component added with it. For this recipe, I find either will work.
Servings: 4 Time: 20 - 30 minutes
Ingredients:
1.) Over medium heat, combine the oil, garlic,onion, ginger, curry, and red pepper flakes in a saucepan or large skillet. Saute 4-5 minutes or until onions and garlic are translucent.
2.) Add the remaining vegetables and saute for another 4 minutes or so until they start to sweat.
3.) Add in the tomato sauce, chickpeas, water, and remaining spices. Simmer for approximately 10 minutes.
4.) Spoon the mixture over cooked couscous, and you are done!
So what exactly is a curry? It turns out curry is a pretty ambigous term developed by Western civilization that describes a group of spices that flavors meat or vegetables. The type of spices depends on the type of cuisine it originates from, generally Indian, Caribbean, or Southeast Asian. Curry can be wet as in a sauce or dry, where the meat and vegetables are cooked so the liquids evaporate. If you buy a curry powder, it will generally be comprised of coriander, turmeric, red pepper, cumin and fenugreek (which has a bitter flavor). Fenugreek is also commonly found in Five Spice mixtures. Cardamom, ginger, clove, cinnamon, and black pepper are also common ingredients found in a curry powder. A curry paste is used generally in Thai food (and also the group of foods at the supermarket you will find it under.) Curry paste generally has a fish component added with it. For this recipe, I find either will work.
Servings: 4 Time: 20 - 30 minutes
Ingredients:
- 1 tb of Olive or Vegetable Oil
- 2 Cloves of Garlic, minced
- 1/2 a Yellow Onion, diced
- 2 tsps of fresh Ginger, minced
- 1 tb of Curry Powder (or paste)
- 2 tsps of Red Pepper Flakes
- 2 stalks of Celery, diced
- 2 Carrots, julienned or diced
- 1 Roma Tomato diced
- 1-2 Kale Leaves, with stalks removed and chopped
- 1/2 cup of Corn Kernels, fresh or frozen
- 1 Bell Pepper, cut in slices (I used half a green, half an orange)
- 1 15 oz can of Chickpeas
- 1 8 oz can of Tomato Sauce, or about 1/4 of a jar of Spaghetti Sauce
- 1 cup of Water or Vegetable Broth
- 1 tb of Cumin
- 1-2 tsps of Garam Masala (optional)
- Cooked Couscous (follow Box instructions)
1.) Over medium heat, combine the oil, garlic,onion, ginger, curry, and red pepper flakes in a saucepan or large skillet. Saute 4-5 minutes or until onions and garlic are translucent.
2.) Add the remaining vegetables and saute for another 4 minutes or so until they start to sweat.
3.) Add in the tomato sauce, chickpeas, water, and remaining spices. Simmer for approximately 10 minutes.
4.) Spoon the mixture over cooked couscous, and you are done!
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