American Melting Pot Curry Sauce Recipe
I discovered a love for curry a while back. Ever since, I've been experimenting with variations on that theme. Curry is such a broad term. There are so many possibilities.
This is an American melting pot version of a curry sauce. While it has many traditional curry flavors, it also incorporates some western influences.
I use tofu and almond milk instead of coconut milk. There's also a variety of chili peppers that aren't truly Indian or even Asian. These are the chilis that are available in the grocery stores in my neighborhood.
A good curry recipe is about many layers of spices and heat. It is the original fusion dish.
3 Jalapenos, chunked
2 Serranos, chunked
1 Plum tomato, 1/2 inch chunks
6 Cloves garlic, halved
4 Chile de Arbol, stems removed
1/4 Cup Original Almond Milk
1/2 Cup water
Half a package Firm Tofu, drained
2 Tbls Canola oil
1 Tbl Sriracha
2 tsps Garam Masala
1 Bay leaf
2 tsps Curry Powder
1 tsp Turmeric
1 tsp Paprika
1 tsp Aleppo Pepper
1/4 tsp Cumin
1 Tbl Salt
1/2 tsp black pepper
Although it has a lot of ingredients, it's actually pretty easy to execute.
Use a small frying pan to sauté the chiles, garlic and spices in the oil.
After 5 minutes add the water and simmer for 5 more minutes.
Put the tofu and almond milk in a blender. Remove the bay leaf and then add the frying pan mixture to it.
Puree until smooth.