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Clean Curry Fat: XXg | Protein: XXg | Carbs: XXg | Taste: 10+ Drawn from the fare eaten in the most remote Indian villages, Rob hobbled up and down a few subcontinental mountain passes to devise this delicious and nutritious curry type thing that escapes categorization. Anyway, it's YUM. 3 TBSP olive oil 2 large onions 4 cloves of garlic, diced 1 or 2 jalapenos, seeded and chopped 1 TBSP cumin powder 1 TBSP corriander powder 2 TSP chile powder 1/2 TSP tumeric 1 can of diced, crushed or whole stewed tomatoes (not Italian style) 10 to 16 oz of Other Stuff (other stuff can be chick peas, squash, kidney beans, tofu, chicken, etc., or any mixture thereof.) Instructions: 1. Heat oil to medium-high and sautee onions until translucent. 2. Add garlic and jalapenos and sautee for one minute more. 3. Add all spices at this point and stir until all ingredients are coated in the spice mixture. The room should be very fragrant at this point... 4. Add tomatoes at this point and let reduce until a good amount of the tomato moisture has evaporated. Not to the point of tomto paste, but not soup either. 5. Once the tomato juice has reduced a bit, add your Other Stuff and simmer for 10 minutes. 6. If you want the biryani effect, mix in brown rice, one cup at a time until satisfied, otherwise just serve over a bed of brown rice! Back to Recipes.