Curry powder (Recipe: curried green tomatoes)

On my very first spice rack, in my very first apartment, the most exotic tin, rectangular and red and gold all over, held Madras curry powder.

You know exactly what I'm talking about.

You probably have a tin just like it on your spice rack.

Though I'm 25 or 30 tins down the road from my first spice rack, the tin in my pantry today is exactly the same as the first one: Sun Brand Madras Curry Powder, imprinted with seals of approval so tiny you can't possibly read them, from organizations (or expositions, or governments) you need a microscope to identify. A silver medal from St. Louis 1904 must be from the World's Fair, but whoever bestowed a gold medal from London 1905, the most recent prize listed on the tin, remains a mystery.

However, what's not a mystery is why this particular spice blend is sold in supermarkets everywhere.

Curry powder is the ultimate convenience food.

 

In every pantry in every Indian kitchen, a masala dabba -- a round container with an airtight lid and small bowls inside -- holds the component spices to make the family's favorite dishes. Hot or mild, more smoky or more salty, whatever your preference, you can make it from your masala dabba.

If you're not well versed in Indian cookery (and I'm not), curry powder is a great place to start. Sun Brand's Madras curry powder contains coriander seeds, turmeric, chile peppers, salt, cumin seed, fennel seed, black pepper, garlic, ginger, fenugreek, cinnamon, cloves, anise and mustard. The bright yellow color comes from the turmeric, not from any additives.

The flavor of this particular curry powder, available in the spice aisle of every supermarket, is medium hot, but my spice rack also holds sweet and super-hot curry powders from Penzeys, which sells a wonderful eight-jar gift box of Indian curry powders from tandoori to vindaloo to rogan josh.

Use the curry powder of your choice to make cauliflower puree, curried chicken salad, chicken burgers, deviled eggs, roasted chickpeas, satay, curried carrot soup, and pumpkin seeds. It will keep in your pantry for up to one year. 

Curried green tomatoes

Try this with some brown rice, and throw in some leftover cooked chicken, salmon, or tofu to make a main course dish. Or make it vegan, without the additional protein. I had some cooked salmon in the fridge, and Ben thought it would work well with the tomatoes. He was right! Serves 2.

Ingredients

2 Tbsp olive oil or butter
2 Tbsp minced onion
1 tsp sweet or hot curry powder
2 cups green tomatoes, diced (3-4 large tomatoes)
Salt and pepper to taste
Leftover cooked salmon, chicken or tofu, chopped or shredded (optional)

Directions

Heat the oil (or melt butter) in a saucepan over medium heat. Stir in the onion, and sauté 3-4 minutes. Add tomatoes, and cook slowly until well heated, 8-10 minutes. Stir in the curry powder; if the mixture seems dry, add a few tablespoons of water. (After 5 minutes, add cooked chicken or other leftover meat, if desired.) Season with salt and pepper, and serve with steamed rice.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Curried squash, apple and pear soup
Curry dip
Punjab five jewels
Egg curry
Chicken curry, Lombok style

Comments

I was just thinking I'd like to make some fried shallots and dust them with curry powder to use as a garnish on some pumpkin soup.

Well I always said I was going to make those slow roasted tomatoes of yours and now that it's the end of tomato season we've got way too many to eat - so I FINALLY get to do it! Yay! I came to find which herbs you use and temp of oven and saw this post first..

Of course I couldn't help myself but to comment! My spice drawer is so crammed and unorganized that it won't even shut anymore, so heck yes I'd be very grateful to be put in the running for a brand new spice organizer!

I can't say much about curry as I'm not very familiar.. But I know that the mild type is excellent on homemade coconut curry & corn flakes chicken strips! :)

xoxo

Everyone: thank you for sharing your wonderful ideas and recipes for using curry powder. Deviled eggs, potatoes, chicken salad ... even curried cauliflower sounds delicious!

Paul, you started out where I hope to end up, mixing my own spice blends, tailored to my taste.

Natashya, epazote is often used in cooking black beans.

Patricia, I absolutely have to try those pizza dough curry crisp things, or whatever you call them. Wow!

Nora, I have no idea whether I can get this brand in the US, but I'm going to look for it.

A friend directed me to this site and it is really very interesting to this 86-year old woman, interesting enough for me to post a comment for the first time on a blog. I use curry powder for egg salad - when my daughter cooks in my home, she uses it for any number of delicious, improvised dishes and she does use it in her own home.

I've never had much luck with curry powders, so knowing about good mixes out there is always a helpful tip. I really like the sound of the tomatoes--I've never done any kind of green tomato before (imagine that), let alone curried!

Also, that spice rack looks like a very convenient thing to have around. lol, like I've said about your other people's pantries event, my spice rack, er...spice area, is just as embarrassing and not something to be shared in photo form ;-)

Gosh, what a handy little spice rack. I feel so insignificant, all I have is one half used jar of curry, but hey, I'm a gardener not a cook and I have a very imperfect pantry. I'll just look at your pantry and pretend it's mine.

Thanks for the opportunity. I'd love to be considered for the drawing. This would be very helpful in getting the spices organized in my cupboard. Sounds like I'd need a second one to get all of them organized though! THANKS.

I could always use more spice storage!

So funny! I was just looking at our spice cabinet yesterday and thinking what a mess and wishing for some way to be more organized! And now here you are with your giveaway. I'm crossing my fingers! And my toes!

I can't say that spice rack wouldn't be handy in my apartment - I can't tell you how many times I've knocked one of my jars off the shelf and flinched when it hit the tile (thank goodness for thick walled glass).

I DO have Madras curry in my pantry, but it's in a blue, woven box. I don't even know the manufacturer - all I know is that both boxes were bequeathed to me from an old roommate, and it goes good with carrot soup.

I love curry, but must say I've yet to use curry powder in any recipes personally. I love the south Asian spices; I regularly use Garam Masala, cumin seeds, corriander, tumeric and the like with various dishes, like aloo gobi or samosas, etc. My spice rack is pretty sad -- whether I win or not I definitely need to make a few purchases!

I love spices, and curry definitely has to be at the top of my list. My favorite is curried chicken salad.

I am just beginning to explore the world of curry powder. I appreciate all of your spicey informatin and advice.

Thank you, Lydia.

K

I love curry and any spices. Collecting spices is a hobby of mine, and my collection has taken over an entire cupboard, a drawer, and a huge shelf in my pantry. This would definately be of great use!

Everyone: thanks so much for your comments and for sharing your favorites ways to use curry powder.

Louise, I'm so excited to welcome you to The Perfect Pantry. Thank you for leaving your very first blog comment here!

Mike, I'd definitely recommend the Penzeys sweet curry as a good starting point for your exploration of curry powders.

Chigiy, I'll look at your garden and pretend it's mine.

Dan, sounds like you are way ahead of me in mixing your own curry spices.

I don't use curry powder a lot, only for my favourite pumpkin curry (made with coconut milk and a little dash of rum, just delicious!)The curry powder I currently use(the brand is called Migros) is from my last trip to Switzerland, pretty unusual, I guess...

Curried green tomatos sounds very taste.

I swear I did not come to your blog before I posted my dish today! Coincidentally, my secret ingredient was curry powder ! Hmmph...need to find the Madras one somehow and try it. The one I'm using now is a Penang-Malaysia concoction I believe - at least that is what the packaging is telling me.

Nice giveaway! I use curry powder for oven fried chicken that I make. It gives it a nice kick!

What a great invention. My spices are in a rubber container and I have to sift through all of them every time I cook! Thanks for the tips on curry powder. I've started using it more since I read how healthy turmeric is.

Ooh, sounds good. But I wonder where I would find green tomatoes since I didn't grow any this year.....

Would love a Spice Stack too, what a space saver!

Gee...I love curries.I seconded Nora.Baba curry powder is the best,but we[ Malaysia] have the best of curry powder in the whole wide world.so many brands that I have lost count of them.yummy...my fav. is fish curry.

Could really use the spice rack, you don't even want to know how mine our stored now!

The tomatoes are waiting on the counter for this recipe. As an A to Z spice organizer I would love to have this for organizing my
stash of jars. Thank you for recipe and the chance to organize!

CURRY...the perfect spice! Just added some to my scrambled eggs this morning! I've been collecting & using curry for over 40 years now. I've experienced curry in India, the UK, & the Middle East. But, some of the best I've ever sampled were with Indians living in East Africa. Along the coast we had delightful fish curries that I've never tasted since. I live in Jackson Heights, NY, which is locally known as "Little India". Lucky me!

I love your blog!! My recipe file has grown by leaps and bounds since landing here. The contents of my spice cabinet have also multiplied.
btw, you are my go-to blog for finding something new to make for dinner!! Thanks.

I love a good spicy dal or any veggie curry dish, like potato curry.

An Indian friend of mine is teaching me to cook Indian food. Indian food the way Indians make it, not the way Westerners make it. So right now, I'm using my curry powder in some of those recipes. Others call for curry leaves. Good thing an Indian grocer is near me - otherwise, I might be SOL.

Everyone, thanks so much for your comments and suggestions of great ways to use curry powder.

Eva, that touch of rum sounds perfect!

Ron, you know that your neighborhood is one of my favorites. The grocery stores, and the Jackson Diner, always tempt me.

Barbara, thank you for your kind words and for having so much fun here in the Pantry!

Chirky, if I had an Indian market nearby, I'd be so happy.

Interesting, one never knows which of those tin spice cans is dependable and which is a collection wood shavings. Sun Brand Madras Curry powder can now be on my safe to buy list.

Cool spice rack too !

Oooh man do I need to reorg my spices.

I love Curry. there is nothing better than a great curry vegetable over simple white rice.

I can vouch for this recipe. I used heirloom zebra tomatoes which are a beautiful green and gold. It was, indeed, delicious!

I was on the hunt for a spice rack when I stumbled upon your site. i love it! BTW I just found out that Turmeric is great for reducing the risk of Alzheimer Disease.