American Curry Vegan
Turmeric and paprika are two of my favorite spices. Put them together with a few supporting players and the results are comparable to all the work of traditional curries.
1 poblano pepper, diced
1 jalapeno pepper, minced
1 long hot pepper, sliced thinly
1 serrano pepper, minced
1 inch of ginger, grated
5 cloves garlic, thinly sliced
1/2 medium yellow onion, diced, plus the skin
1/2 bunch scallions, sliced on the bias
1 earl grey tea bag
2 1/2 tsps turmeric
2 1/2 tsps paprika
1/2 tsp cayenne powder
2 1/2 tsps salt
1 tsp black pepper
3 cups water
2 tbls olive oil
1/4 cup boiled diced potatoes, they should be soft and mushy
1 can drained, rinsed beans of choice
I used a mesh loose tea/spice container to hold the onion skin/root in the pot to extract the flavor and easily remove ti after.
I'm not a tea drinker. I don't even like tea. But I used to buy an authentic Indian curry mix that had tea as a main ingredient. A little tea in a curry adds a pronounced depth and umami in a minimal amount of time.
Add everything except potatoes and beans to a large sauce pot. Bring to a boil uncovered and then simmer for 15 minutes.
By now your stock should be pretty dark and full of flavor. If not, continue reducing for 5-10 more minutes until you feel the flavors are intense.
Add beans and simmer another 5 minutes. The beans you use are preference. I like red, black or garbanzo in this sauce.
Add potatoes and stir or whisk in until fully incorporated. They will thicken the sauce. Simmer another 5 minutes.
This is a very simple to execute curry sauce, but it delivers complex flavor.