Images Mashed Pumpkin and Brinjal Tomato Curry

Mashed Pumpkin and Brinjal Tomato Curry

 
This is something that came about when I had to leave on an impromptu trip. It was a family emergency.  After two weeks of playing nurse, I finally flew home.

The first thing I did was head for the refrigerator. There were fruits and vegetables just begging to be cleared! So, I had myself a cook fest. I cracked my knuckles, sifted through a ton of recipes and got down to thinking. Did I find anything in the cook books? ........ No.....but it was a good mental warm-up.

I decided on something mushy that would be heavenly for leftover bread. Mashing pumpkin and brinjal together in a tomato curry gravy seemed like a brilliant plan. Plan? That's not entirely true - both had to go into the pot pronto, or risk being demoted into the bin.

Anyway, it turned out so yummy that I was sad I didn't have more of it. It was sweet and saltish, mildly sour but rich in flavour from the many vegetable ingredients that were included.

This is how I did it. Enjoy!  

Ingredients:
- 2 medium round brinjal aka aubergine or eggplant (remove skin, julienne)
- 1 cup cut pumpkin pieces
- 2 medium tomatoes (cut into pieces)
- 1 large onion (chopped)
- 4 garlic cloves (chopped)
- 1 calamansi
- 1 red chili (sliced)
- 1tbsp blended chili
- 1 tbsp tomato puree
- 1 tsp curry powder, 1 tsp coriander powder, 1/2 tsp turmeric powder (add some water, mix into a wet paste)
- Pinch of belacan paste (shrimp paste)
- 2 star anise
- 4 cardamom pods
- 2 tbsp cooking oil
- About 1 cup water 
- Salt to taste

The Ingredients

How-to:
1) Heat oil in pan. Fry onion and garlic with star anise and cardamom pods.

2) Stir in curried paste and belacan. Fry quickly, add in tomato puree and chili.

3) Then, add in all the vegetable ingredients. Stir until well coated.

4) Add water (just enough to cook all the ingredients through). Squeeze in calamansi juice.

5) Season with salt and cook until all the ingredients are tender.

6) Using your spatula, mash lightly into a thick gravy.

Serve with bread or rice.

Smoking hot in the pot

Yum-Yum Mashed Pumpkin and Brinjal Tomato Curry

Images Tomato Chicken Curry

Tomato Chicken Curry with Finger-licking Tender Potatoes

It's chicken curry day! Cooking curry is usually reserved for Sundays in my family. This is because of the amount of work involved. Mom's a firm believer of the "pound with pestle and mortar" method. She's been pounding chilies, onions and garlic for years! I prefer the electric blender ....shhHhh..

This is my version of yummy Tomato Chicken Curry. It's been sometime since I last cooked tomato curry. I've forgotten what really goes into it so I've come out with this new version, which is not bad either - an aromatic, tomato rich flavoured dish which does not come with an overpowering taste of curry powder.

I am someone who loves curry but I don't quite fancy curries with that powdery taste so I tend to cut down on the powder or add on other ingredients to balance things out.

Anyway, this is the recipe. Quite a number of ingredients in there but very easy to cook and well worth the effort. 

Ingredients:
- Half chicken (cut into small pieces)
- 4 medium tomatoes (quartered)
- 1 large potato (cubed)
- 4 cloves garlic (roughly cut)
- 1 large onion (roughly cut)
- Pinch of ginger
- 1 tsp ground coriander
- 1 tsp meat curry powder
- 1 tbsp blended fresh chili
- 1 tbsp tomato puree
- 2 tbsp cooking cream (or more)
- 2 one-inch cinnamon sticks
- 2 star anise
- 2 cardamom pods
- 1 tsp light sweet-saltish soy sauce (optional)
- ¼ tsp dark soy sauce (optional)
- 2-3 tbsp cooking oil 
- Salt to taste
- Water

How-to:
1) Blend onion, garlic and ginger together (with a bit of water if necessary), into a rough paste. Set aside.

2) Mix coriander and curry powder with a bit of water, into a wet paste. Set aside.

3) Heat cooking oil in pot. Pour in garlic, onion and ginger paste. Add cinnamon sticks, star anise and cardamom pods. Fry until fragrant.

4) Add curry powder and coriander paste. Mix well, then add tomato puree, fresh chilli, tomatoes, potato and chicken. Stir until all the ingredients are coated. Add water, just enough to cover the chicken. Cook covered until chicken and potatoes are tender to your liking. (Don't be afraid to add more water if you want more curry gravy.)

5) Season with salt, and soy sauce (optional). Lower the heat and stir in cooking cream. Mix well and that's it. Serve garnished with chopped spring onions if you like.

Tomato Chicken Curry..Perfect with Breads and Rice