beyond
curry
powder
an invitation & intro to Indian spices
by Courtney Knettel | 1
2 3
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continued from page 4
Curry Taco
Filling
OK,
I cheated a little on this one, as it takes a couple more ingredients
than our little game allowed for. But hey -- it's a remarkably fast and
easy solution to a satisfying chow-down. Double the ingredients and you
can please a small crowd of hungry jackals who have convened at your
place to watch Monday night football.
ingredients
˝ lbs hamburger/Quorn meat substitute
˝ cup onion, loosely chopped
2-3 garlic cloves, loosely chopped
1 tsp oil
1 can of tomato soup
8 oz favorite kind of salsa
˝ tsp chicken or vegetable bouillon, optional
1-2 tsp chili powder, optional
˝ tsp turmeric
3/4 cup minute rice
salt and pepper
Spice blend (masala):
˝ tsp cumin seeds or powder
2 tsp coriander seeds or powder
3-5 curry leaves
2 whole cloves (NOT garlic cloves!)
˝ tsp black mustard seeds
1
Brown the hamburger or Quorn, drain and set aside. Meanwhile, blenderize
the onion, garlic, and the masala into a paste (perhaps with your
cofffee grinder).
2
In a medium pot, heat the oil until it is sizzle-hot. Add the paste and sauté
until it is light brown. Now add the tomato soup, hamburger or Quorn,
salsa, bouillon, chili powder, and turmeric.
3
Bring the mixture to a boil. Add the minute rice, then cover and remove
from heat. In 5-8 minutes, it will be ready to be stuffed into tortillas
or taco shells.
o
Courtney
Knettel,
28, can't decide which term eats at her more: 'gourmet' or 'recipe.' She
invites you come play with her 'spice punk' cooking group at naughtycurry.com.
check
out these related articles:
handy herb helper | the
chinese pantry |
use what's in the fridge!
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