Guess who’s kitchen I was in recently?
I took home fresh ginger and cilantro from the market last week, which are the building blocks of this simple, Indian curry paste. It’s a staple in my kitchen, and the foundation for several of my favorite meals. I think it’s perfect for this time of year–during the holidays and just after–when you’re craving something a little different than the ultra-rich or nutrient-poor food that you may have been eating at holiday events and relatives’ homes, but you still want comfort food. Here’s the recipe and a few of my favorite ways to use it:
Tikka Masala Paste
adapted from Jamie Oliver’s recipe
Store in an airtight, glass container in the fridge.
Vegan or Chicken Tikka Masala
Add in the squash or chicken and cook, stirring occasionally, for five minutes. Add the coconut milk and broth, and simmer with a lid on the pot for ten minutes for the chicken or twenty for the squash. Taste and add more curry paste if needed. Add in the cooked chickpeas and cover, simmering for another 5 minutes for the chicken, or until the butternut squash is tender and easy pierced with a fork.