Foolproof veggie curry anyone?
January 3, 2014 8:59 AM Subscribe
I'm a decent cook in general and thanks to having had a few close Asian friends and a partner over the years to cook with/watch cook I am pretty decent at some Indian stuff ... bhaji's, paneer dishes, dhal etc... but I've always ballsed up vegetable curry. Why? I can't see where I go wrong.. I have the main spices, I use fresh ginger and garlic generally, I've tried grinding spices, different recipes, slaving for hours... it all comes out crap, or at best tasting just like my dhal. I've experimented with different amounts of spices and never get that tomatey, spicey kick so perfected by even the crappest take away. Even tried a course recently but the teacher was crazy, so I sacked it. Any tips? If it involves Aubergine all the better ;) Thanks in advance...
posted by tanktop to Food & Drink (22 answers total) 38 users marked this as a favorite