Think of curry as vegetarian gravy; heat and time bring out the best in ingredients that can be incorporated with tofu, chicken and vegetable dishes.
Prep time:10 minutes
Total time:1 hour
2 tablespoonsground turmeric
1 teaspoonground coriander
1 teaspoonred chili powder
1 teaspoonground cumin
Pinchground cinnamon (optional)
5 tablespoonsvegetable oil, divided
2 mediumyellow onions, chopped
3 clovesgarlic, crushed
1 1-inch sectionfresh ginger, peeled and chopped
2 tablespoonstomato paste
2 1/2 cupswater
Dollopplain yogurt (optional)
Combine spices in a mixing bowl. Set aside.
Heat 2 tablespoons vegetable oil in large skillet. Add onions, garlic and ginger.
Sautee until onions begin to brown, 12 to 15 minutes. Reduce heat.
Transfer ingredients to food processor or blender. Process until a smooth paste forms, about 30 seconds.
Add remaining oil and butter to skillet. Add onion, garlic and ginger paste. Cook 5 to 6 minutes more over medium high heat. Combine with spices and stir until aromatic, 1 to 2 minutes.
Add tomato paste and water. Stir. Bring sauce to a low boil and reduce heat. Simmer about 30 minutes, until sauce thickens. When done curry will be rich reddish brown with flecks of oil on the surface. If it is too intense, add yogurt.