(Serves 4-6; Total Time 45 min.)

 

Ingredients:

• 1 ½ cups dried chana dal beans (recommended – although you can substitute the lentil or bean of your choice)
• Base 1 or Base 2 prepared for 4-6 people
• ½ cup plant-based oil of your choice (except olive oil, sesame oil, or coconut oil)
• 1 Tbsp vegetable bouillon
• 2 tsp masala powder
• ¼ cup tamarind pulp
• ½ cup regular coconut milk or ¼ cup plain yogurt
• White rice or starch of your choice prepared for 4-6 people

 

Directions:

1. Combine chana dal beans or beans of your choice with about 6 cups of water in a medium saucepan. Bring to a boil and simmer, covered, over medium-low heat until beans soften (about 30-45 min depending on lentil or bean).
2. Once cooked, drain most of the liquid from the pan, leaving just enough to cover the beans. Add bouillon, stir, and keep simmering, uncovered, over low heat.
3. Combine tamarind pulp with ½ cup water in a small bowl. Microwave for 1 minute. Stir to dissolve and microwave again if needed. Once most of the pulp is dissolved, separate tamarind liquid from seeds and fibers. Set tamarind liquid aside.
4. Heat oil of your choice in a small-medium saucepan. Once hot, add Base of your choice and fry until golden brown (about 5 min.).
5. Add masala powder to the base and continue to cook for an additional minute.
6. Add cooked base and ¼ cup of the reserved tamarind liquid to the pan of cooked beans and stir to combine. Bring to a simmer. The liquid should be thick and very aromatic.
7. Add coconut milk or yogurt to pan and stir. Bring back to a simmer.
8. Add salt to taste and serve hot over white rice or starch of your choice.

Tips:

• Try adding 1 cup diced tofu at Step 6 for added texture and protein.
• If you opt for mild Base 1, try adding 1 cup of diced roma tomatoes, seeds removed after Step 4 for extra flavor. Cook for 5 minutes, or until tomatoes liquify, before moving to Step 5.  

 

Curry Base

For use in recipes serving 4-6 people

Choose one!

Base 1 – Not Spicy

Ingredients:

• 1 cup finely sliced shallots
• 10 cloves peeled garlic, finely sliced
• 1 Tbsp powdered turmeric

Base 2 – Spicy

Ingredients:

• 1 cup finely sliced shallots
• 10 cloves peeled garlic, finely sliced
• 1 Tbsp powdered turmeric
• 3-5 dried chilis (seeds removed) OR 1-2 Tbsp chili powder or paprika

Directions:

Using either a mortar and pestle (recommended) or small food processor, combine all ingredients and puree until a paste forms. With a food processor, this should take less than a minute while using a mortar and pestle may take up to 5 minutes. The paste can be used right away or refrigerated for up to a week.

Tips:

 

• Try adding ¼ cup of sliced fresh ginger or 2 Tbsp of fresh ginger juice to either Base 1 or Base 2 for an added kick! This is a particularly good addition to recipes using meat.

• If you choose Base 2, mix and match larger, darker colored dried chiles like Guajillo or Mulato for smokiness and texture and smaller, brighter colored dried chiles like Cayenne or Arbol for spiciness.