Curry in a hurry: these easy recipes give you authentic, spicy flavor with a minimum of fuss - healthy Food in a Flash

Natural Health, Sept, 2002 by Jack Bishop

WITH COOLER WEATHER just around the corner, a warm spice-packed curry offers plenty of appeal, but the thought of preparing one may not be so enticing. Curry recipes are notorious for their long shopping lists, unfamiliar cooking techniques, and lengthy cooking times. Although many authentic curries are guilty on all counts, there's no reason why some curries can't be part of your weeknight repertoire.

In the recipes that follow, I kept all the things I love about curry (like the bold flavors and the fact that most curries are one-dish meals) and eliminated the time-consuming elements. Instead of using dried beans I used canned ones, and I relied on spice mixes (like curry powder and garam masala) and big flavors like garlic, ginger, chiles, and whole spices. And I cut cooking times to a minimum by placing vegetables and tofu, rather than meat or chicken, at center stage.

These recipes offer a taste of the varied curries made in India as well as throughout South Asia, Thailand, Indonesia, and parts of the Caribbean. The dishes made with chiles are hot and spicy, but those made with curry powder are mild and aromatic.