I have to be upfront, and say I rarely eat or make Indian food.So, do not come throwing pots and pans at me , if this recipe is pure shit.I took a bit from a recipe I found on some site, which I know have completely forgotten.So, if you happen to be that creator, and you take offense, I am truly, and deeply, sorry.
Though, frankly curry recipes seem to mainly be just about the same, in many aspects.Secondly, I liked and enjoyed these flavors, so even if it is not authentic, well , fuck you.It tastes good.So, stop being so ungrateful.
generally speaking, I can be a pansy about things being too hot or spicy, so feel free to kick it up a notch, and be your bad-ass self, if need be.Be that punk rock rebel of the kitchen, if it is in you.No skin off my back.
That is a repulsive saying, isn’t it?No skin off my back? Yeah, I would hope not.Can you imagine?
So, I guess you would want those ingredients, and recipe, now? Fine, here we go.
- 3 Tbsp Oil.
- 2 Tbsp Curry powder.
- 2 Tbsp Ginger powder.
- 1 Tbsp Cayenne Powder
- 2 Tbsp Turmeric powder.
- 1-2 Tbsp salt.
- 2 Tbsp Agave.
- 1 Tbsp Lemon Juice
- 2 cups Chickpeas, canned or soaked and cooked.I prefer the soaked ones, but I am just eccentric, perhaps.
- Two Tomatoes, chopped and diced.
- 2 cups frozen or canned corn.I hated canned foods, but again, feel free to use what is easier.
So, take your trusting frying pan, skillet, whatever, an heat up that oil, adding the spices.Stir, this would be easier with a wooden flat edged spoon kind of thingy, and mix and fry that up for about 5 minutes.Maybe a little more, I forget, but you should really see it heating up and becoming almost sauce like.Now, add the agave and the lemon juice.Mix that in, well.It should look like a brown sauce.Almost syrupy.Okay, now add your chickpeas, and tomatoes.Mix occasionally, and cook about 10 minutes, maybe 15.
Now, add that corn, You want to just heat up the corn.You do not wish or want to overcook the cook, as you really would like some texture, alright?
I rarely know exactly what I am talking about, but in this case, do not over cook the corn.
There you go, how easy is that?I served mine over a piece of breaded seitan, and a side of brown rice.But, the rice on the side would be just as good, maybe.
I am considering adding tomato paste, and maybe spinach.But, I do not know.
I forgot to take a photo, I am sure you are thanking yourself, for that.
This is going to sound like a lot of work, but it is not.
I often say that, and more then likely, I may be lying.But, this time, I swear, I am telling the truth.I used my wok for the main cooking, but a regular skillet would work.I just think you may wish to use that underused wok, and you sound cooler if you said you cooked this in a wok.Well, maybe.I can’t really say if it is possible for you to sound cool, or not.I hardly know you!
But, let us try.
These would be your ingredients, it is essential you stick mainly to this, or you will not be making what I had in mind, and thus not come out with what I had in mind.
- White onion, diced some what small, but not too small.I would say about a cup’s worth.
- 2 tbsp of Oil, I generally use Olive oil, but that is usually just because I am stuck in my ways.
- 2 Tbsp of Green Curry paste
- Carrot, chopped, shredded.Half a cup, something along those lines.
- Cabbage,shredded, between a cup and two cups, closer to 2.
- Mashed Potato, about a cup and a half.
- A few slices of Bread.
- Lemon juice, two tablespoons.
- 1 Tbsp Cumin.
- Salt & Pepper.
Yeah, see I told you that looked like a lot of ingredients.But again, I promise, this is not that hard.You want to start out by heating up that oil in your wok, or skillet.Place your curry paste, onion and cumin in the pan, and fry away , mix as you do so.You want those onions soft got it ?You better.Add the carrots, and then the cabbage.You want everything to become a bit soft.Now, add your mashed potato.
You should be mixing all this as you go.Do not be lazy, for once, thank you.As this is cooking, a few minutes or so, by not it should be about 10 to 15 minutes into cooking, take those bread slices, and dunk them in a bowl of water.soaking the bread up , and breaking the slices down to a think goo, or paste.
Add the bread paste to your pan, and mix in, well.Throw in the lemon juice.
Now! Sorry, I got excited ,there.Take this off the heat, and let it cool down, and dry out a tad.You need the mix to dry up a little so you can mold them into cutlet shapes, duh.
So, yes you guessed, right.Mold them into cutlets, and dunk and roll in the bread crumbs.
You can either fry them, or bake them.I baked mine at 375 degrees, for about twenty minutes on each side.
i topped mine with a chutney, would you also be that needy that you would like that recipe, too?
Tomato and Raisin Chutney
Chop up two tomatoes, as you do that, heat up a pan with some oil, and place in the pan some mustard seed, about two or so tablespoon’s worth.Add the tomato, also add, a fourth a cup of sugar, and a cup or so of raisins.Fry that up, mix as you go.Now, add some water, not too much, I think I used maybe a few tablespoons , or so.You want to see the sugar and water kind of thicken.That is about it, really.
You should be able to get yourself together enough to make the chutney while the cutlets cook.Maybe.
Whenever I see “Cumin” on my seasonings and herb shelve, I laugh.I am somewhat juvenile.I will leave you with that.
Now, what you have been waiting for, my infamous, badly lit, poor photograph of my dish, I am sure these win you over! I do have a better camera, and hope to use it, soon.I know, I know…