<img class="aligncenter size-full wp-image-768" src="http://mickschroeder.com/wordpress/wp-content/uploads/2010/06/currytofu.png" alt="currytofu" width="568" height="240" srcset="https://mickschroeder.com/wordpress/wp-content/uploads/2010/06/currytofu.png 568w, https://mickschroeder browse this site.com/wordpress/wp-content/uploads/2010/06/currytofu-300×127.png 300w” sizes=”(max-width: 568px) 100vw, 568px” />Ingredients:

  • 4 TBS flour
  • 4 TBS vegetable oil
  • 4 TSP curry powder
  • 1/2 TSP chili powder (to taste)
  • 1 TSP paprika
  • 1 TBS tomato paste (or ketchup)
  • Salt / Pepper (to taste)

Heat up the oil and add the flour to make a roux. Stir fry for about a minute so the flour taste gets cooked away and add the spices. Stir fry the spices but be very careful not to burn them. The key to cooking with spices is to cook them in the oil to imbue the oil with the flavors of the spices. Next add the tomato paste (or ketchup) and stir for a few seconds. Finally add the water in a step-wise manor to the desired saucey-ness. Most premixed curry powders already contain salt so add to taste.


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