Curry is a favorite meal of mine because it simple, versatile and filling. It’s also an easy meal to make when living abroad because you can find packages of curry sauce almost anywhere in the world. Here I used a golden curry and added a bit of my homemade cheese. Farmer’s cheese is very similar to Indian paneer, so it makes a great addition to many Indian dishes.
Ingredients for 4 servings
1/2 squash – pumpkin, calabaza, butternut, acorn or kabocha
2 potatoes – red or yellow potatoes have the best texture for this dish
3 cups vegetable stock or whey
1 can chick peas
1 package golden curry paste
1/2 homemade cheese
The first steps is to cut the squash and potatoes into about 1/2 inch cubes and slice the carrots. Ideally, the vegetables should be bite-sized and somewhat uniform.
Place the cut up vegetables in the pot of your rice cooker along with the vegetable stock or whey and set to cook. I used whey because I had so much left over from making cheese to add tot the curry, but stock works just as well.
When the vegetables have softened, add the chick peas. You can add the liquid from the chick peas as well if you want the curry a bit thinner, or drain the liquid if you like a thick curry. I used about half the liquid.
Now it’s time to add the curry. If you’ve never used this product before, you might find it a bit strange. Real Indian curry is not made with these blocks of spices (the paste is made by mixing spices with a fat that is solid at room temperature and formed into blocks). Getting all of the individual spices and then mixing them in the right proportions can be difficult bordering on impossible in many countries though. Break the blocks apart and add al of them to your vegetables. They will thicken the sauce as they melt.
Keep your rice cooker set to high until the paste melts completely. Stir it slowly sot hat you don’t break up the vegetables. When all of the curry has blended perfectly, just top it with some homemade cheese and serve.