Curried Anything

Staff Writer
Curried Anything
Cookbook Cover
Maura McEvoy

Cookbook Cover

Recipes for curries vary almost more than any other dish, which is great because you can hardly go wrong. Curries make delicious use of last night’s roast pork, chicken, beef, or seafood, and they are a wonderful way to serve just vegetables as a main course. Use two cups of cooked meat, as in our family staple here, eggplant and chicken curry; it’s Brendan’s favorite. Or make a curry of cauliflower florets and sugar snap peas as a meatless variation. Either way, make it as spicy as you wish, tasting as you go, adding small amounts of curry powder and chile paste until the heat is just right for you.

Curry powder is a combination of spices whose potency varies with the manufacturer; some have more cumin and coriander, others more ginger and chili powder. Since this isn’t a book about the nuances of South Asian cooking, I’ll not insist you make your own, but I do hope you’ll sample a few curry powders to find your favorite. As for rice, use what you have, but I love basmati and jasmine rice. You can even use brown rice.

8
Servings
343
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons butter
  • 1 eggplant, unpeeled, diced
  • 2 tablespoons ginger, minced
  • 2 green onions, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons Madras curry powder
  • 1 summer squash, diced
  • 1 potato, peeled and diced
  • One 13-ounce can coconut milk
  • 1 1/2 cup chicken broth
  • 1/4 teaspoon sambal chile paste
  • 2 cups cooked chicken, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 cups cooked rice

Directions

Melt the butter in a large saucepan over high heat, add the eggplant, and sauté until soft. Add the ginger, green onions, and garlic. Sprinkle the curry powder into the pan and toast for a moment. Add the squash and potato, stirring to coat them with the spices.

Continue to stir for a few minutes, then add the coconut milk, broth, and chile paste. Bring to a gentle boil, add the chicken, then reduce heat and simmer for 15 minutes. Season with salt and pepper, to taste, and serve over rice.

Nutritional Facts

Total Fat
16g
25%
Sugar
4g
N/A
Saturated Fat
11g
57%
Cholesterol
35mg
12%
Protein
15g
30%
Carbs
36g
12%
Vitamin A
34µg
4%
Vitamin B12
0.1µg
1.8%
Vitamin B6
0.5mg
23.2%
Vitamin C
13mg
21%
Vitamin E
0.5mg
2.6%
Vitamin K
14µg
17%
Calcium
47mg
5%
Fiber
4g
16%
Folate (food)
42µg
N/A
Folate equivalent (total)
117µg
29%
Folic acid
43µg
N/A
Iron
4mg
21%
Magnesium
64mg
16%
Monounsaturated
2g
N/A
Niacin (B3)
6mg
29%
Phosphorus
206mg
29%
Polyunsaturated
1g
N/A
Potassium
630mg
18%
Riboflavin (B2)
0.2mg
10.4%
Sodium
781mg
33%
Thiamin (B1)
0.2mg
16.1%
Trans
0.1g
N/A
Zinc
2mg
10%