SN's Curry

Sauce:

In approx 3 or 4 tablespoons veg oil, saute the following in the bottom of a medium pot: a couple cloves garlic (minced), small onion (chopped small), a sweet pepper (chopped small), a 1" to 2" chunk of ginger (minced), and a teaspoon of black mustard seeds. Saute about 10 minutes or so.

Then add lots of curry powder - be very generous with the curry - about 2 or 3 tablespoons. Saute a minute or two more on low heat, stirring.

Add the following: 1 can of coconut milk, juice of one lemon or lime, 1 small can of tomato paste, and cilantro leaves (no stems) to taste (I like a lot). Heat and cook a bit over medium and stir a lot.

Season with my special tangyness ingredient to taste. Here’s how to make the tangyness ingredient: In an empty jar add a bunch of salt and sugar in the following ratio - 1 part salt to 3 parts sugar. Shake it up or stir it well. I use approx 1 or 2 teaspoons of this mixture in the curry sauce. To quickly make 2 teaspoons of the mix, use 1/2 teaspoon salt and 1-1/2 teaspoons sugar.

Optional stuff: Hot pepper sauce added when sauce is done or minced hot peppers added at the sauteing stage. If you have access to fresh Curry Leaf (I used to have one as a houseplant), chop some up and add to the sauteing stage.

Cook the rice and veggies in another pot:

In water (find amount on rice package) with a little salt, put in about 1½ to 2 cups basmati rice (measured dry and rinsed well in strainer). Add in whatever veggies and stuff you like to cook along with the rice. I always add a lot of frozen corn. Frozen peas are good too, and/or greens, eggplant, and/or whatever you're in the mood for. Cook until rice is done and veggies are cooked.

Optionally, you can also add a bay leaf or two (remove after cooking) and/or a fresh leaf of Lemongrass (remove after cooking).

Now mix the sauce evenly into the rice mix. It’s ready to eat.

I’ve made this about 20 times. It’s always a little different, but it’s always been great tasting. Also tastes great the next day. It microwaves from fridge or frozen well if there are leftovers. I even eat it cold. I shop for it and cook it all from my head. Now I’ve finally written it down. It was influenced by a mix of Indian and Sri Lankan recipes, and surprisingly a South American recipe I saw once on tv.