I’ve been out of the Pokémon scene for a bit now. The last Pokémon game I played was Soul Silver, and that was about 10 years ago. Everything I’ve seen about Pokémon Sword and Shield has convinced me it is time to jump back in. First, the ever adorable Yamper. It is a corgi Pokémon, a REAL corgi Pokémon. Can’t wait to find one and name it Kanji. Jeff and I have already started calling Kanji, Yamper (or yamp-yamp) from time to time so we are all in on this adorable Pokémon. Last week, Nintendo really made sure that I was getting into this game when they introduced the camping system and Curry Dex. An entire collection of curries! I saw the announcement and right away started trying to figure out how I can start making my own delicious curry. I can’t wait to jump into the Galar region this November.
It was about 5 years ago that I truly understood the wonderful world of curry. Since then, I’ve been exploring the many different styles of curry that exist. I am very excited for this addition to the Pokémon series because I will be using it as a way to get me cooking more varieties in the kitchen. I can’t wait to see the full list. To start our adventure into the Curry Dex, we will start with the first one on the list, the basic curry (No. 001). The description of this curry mentions the use of Galar Masala spices to bring the curry together. I knew I would be including garam masala to the base of spices. Since this is the first one on the list, I wanted to keep this recipe vegetarian. As we make our way through the list, I will be using this one as a base and adding on to it. The final piece was the rice. When looking at the images, the rice appeared to be slightly yellow. I decided to go with a saffron rice. Saffron is an expensive spice and if you are unable to find it, you are completely fine replacing it with a plain white rice. I do think the saffron flavor plays extremely well with the curry spices. Enough explanation, it is time to get cooking!
Saffron Rice Ingredients:
1 pinch saffron threads
¼ cup boiling water
½ onion, minced
2 tbsp butter
1 ½ cups basmati rice
2 tsp salt
3 ¾ cups vegetable broth
Place the saffron and boiling water in a cup and allow to steep for 5 minutes. Heat a saucepan with butter over medium heat. Melt the butter and add the onions and cook until translucent.
Add the rice and cook until slightly toasted, about 3 minutes. Add the saffron water, salt, and vegetable broth. Bring to a boil and then reduce the heat to low. Cover and cook until the rice has cooked, about 20 minutes.
Curry Ingredients:
8 white potatoes, cut into 2-inch pieces
3 carrots, cut into 2-inch pieces
8 baby portabello mushrooms, quartered
¼ cup butter
½ red onion
2 tbsp ginger paste
2 tbsp garlic paste
3 tsp garam masala
2 tsp paprika
2 tsp coriander, ground
1 tsp cumin, ground
1 tsp chili powder
1 tsp cinnamon, ground
1 tbsp cardamom, ground
2 tsp turmeric, ground
28 oz crushed tomatoes
½ cup vegetable broth
2 tbsp honey
⅓ cup plain yogurt
salt
pepper
Preheat your oven to 425°F. Bring a pot of water to a boil and add the potatoes and carrots. Cook for 8 minutes. Transfer the potatoes and carrots to a bowl with mushrooms and olive oil.
Place the oiled vegetables on a baking sheet and sprinkle with salt and pepper. Bake for 20 minutes, toss, and bake for another 15 minutes.
While the vegetables are roasting, combine the garam masala, cardamom, turmeric, paprika, coriander, cumin, chili powder, and cinnamon in a small bowl. Heat a large pan with butter over medium-high heat. Add the red onion and cook until translucent, about 5 minutes. Add the garlic and ginger paste and cook until fragrant, about 2 minutes. Add the spice mixture and mix until well combined.
Add the crushed tomatoes and vegetable broth. Mix well, making sure there are no clumps of spices left. Simmer for 5 minutes.
Add the yogurt and honey. Taste and season with salt and pepper if needed. Add the roasted vegetables. Serve with saffron rice.
No. 001 Curry
Ingredients
Saffron Rice
- 1 pinch saffron threads
- ¼ cup boiling water
- 2 tbsp butter
- ½ onion minced
- 1 ½ cups basmati rice
- 1 ½ tbsp salt
- 3 ¾ cups vegetable broth
Curry
- 8 white potatoes cut into 2-inch pieces
- 3 carrots cut into 2-inch pieces
- 8 baby portabello mushrooms quartered
- 3 tbsp olive oil
- ¼ cup butter
- ½ red onion
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tbsp garam masala
- 1 tbsp cardamom ground
- 2 tsp turmeric ground
- 2 tsp paprika
- 2 tsp coriander ground
- 1 tsp cumin ground
- 1 tsp chili powder
- 1 tsp cinnamon ground
- 28 oz crushed tomatoes
- ½ cup vegetable broth
- 2 tbsp honey
- ⅓ cup plain yogurt
- salt
- pepper
Instructions
Saffron Rice
- Place the saffron and boiling water in a cup and allow to steep for 5 minutes. Heat a saucepan with butter over medium heat. Melt the butter and add the onions and cook until translucent.
- Add the rice and cook until slightly toasted, about 3 minutes. Add the saffron water, salt, and vegetable broth. Bring to a boil and then reduce the heat to low. Cover and cook until the rice has cooked, about 20 minutes.
Curry
- Preheat your oven to 425°Bring a pot of water to a boil and add the potatoes and carrots. Cook for 8 minutes. Transfer the potatoes and carrots to a bowl with mushrooms and olive oil.
- Place the oiled vegetables on a baking sheet and sprinkle with salt and pepper. Bake for 20 minutes, toss, and bake for another 15 minutes.
- While the vegetables are roasting, combine the garam masala, cardamom, turmeric, paprika, coriander, cumin, chili powder, and cinnamon in a small bowl. Heat a large pan with butter over medium-high heat. Add the red onion and cook until translucent, about 5 minutes. Add the garlic and ginger paste and cook until fragrant, about 2 minutes. Add the spice mixture and mix until well combined.
- Add the crushed tomatoes and vegetable broth. Mix well, making sure there are no clumps of spices left. Simmer for 5 minutes.
- Add the yogurt and honey. Taste and season with salt and pepper if needed. Add the roasted vegetables. Serve with saffron rice.