Curry

Submitted by Cynthia Schrahowski

Serves 4 to 6

Ingredients:

5 Tablespoons olive oil
2 teaspoons mustard seeds or dry mustard
2-3 jalapenos, deseeded and thinly sliced
1 Tablespoon curry powder
2 Tablespoons freshly ground ginger
3 onions, chopped
1 teaspoon chili powder
6 tomatoes chopped, (or 1 to 2 cans diced tomatoes)
1 can coconut milk
salt

Then any combination of the following:
8 ounces fish fillets, skinned and de-boned
2 to 4 chicken breasts, sliced into ½ inch strips
Fresh spinach
Canned beans or lentils
Chopped cilantro, potatoes, carrots, sweet potatoes, cauliflower, peppers, onions, etc.

Directions:
Heat oil in a pan, add mustard, jalapenos, curry, and ginger. Saute for a few minutes. Add onions, cook until soft (5 minutes) then add chili powder. Add tomatoes. Cook for a few minutes, then add one or two cups of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of heavy cream, then season with salt.

From this base, add any of the additional ingredients. For the fish, add to sauce and simmer for about 6 minutes. For the chicken, stir-fry until nearly cooked, then add to sauce and simmer for 10 minutes. For the vegetables, add all but the cilantro and spinach to the sauce at the beginning with the onions. Continue to cook as normal and simmer until tender. Add cilantro and spinach at the end of the cooking time.