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Sally's Kitchen Recipes

Kitchen Sink Curry
Sally Strackbein

My son, Peter, called me from college one afternoon to ask me how to make curry with tomato sauce. I didn’t have an answer for him. He’d had a curry dish he liked in a restaurant and wanted to make it at home. I let him down.

He called the next day and described what he had made. It sounded interesting. Here’s my version.

1 pound meat, cut in 1 inch cubes
  I used lamb, but you can use whatever you want – even tofu
1 T olive oil
1 can tomato soup
1 can water
1 yam, cut in 1 inch chunks
1 onion, cut in big chunks
1 big, green apple, peeled and cut in chunks
1 T curry powder
salt and pepper

Put the oil and the meat into rice cooker pan. Turn cooker on to cook. Brown meat, stirring occasionally. When meat is brown, add soup and water. Cook for about 20 minutes.

If you are not sure how strong your curry powder is, add a little at a time and taste test. (Don’t taste test if you’re cooking pork.) You can use more if you like. Add the yam and cook for about 15 minutes. Then add apple and onion. Cook for a few minutes.

If you have leftover rice, put it in the steamer rack of your cooker (if yours has one) and have it warm up after you put the apple and onion in.

Serve over rice

Options: use any vegetables you have. Green beans, bell pepper, peas, corn, carrots, squash… Other fruit is good too. You can use mango, pineapple, raisins, pear…


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