Thursday, April 23, 2015

Indian Vegetable Curry

Serves 4-6

1½ lb choice of vegetables: cauliflower, carrot, okra, spinach, babycorn
1 C canned chickpeas, rinsed & drained
2 medium onions, thinly sliced
4 cloves garlic, minced
1 green chili, deseeded and minced
1-2 inches ginger, peeled and minced
1 tsp turmeric
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp salt
½ tsp mustard seed
½ tsp ground coriander
1 T curry paste
1 T tamarind purée and/or 1 T tomato paste
½ C coconut milk
oil for sautéing

Wash produce; trim and peel as needed. Medium dice all vegetables (except onions). In small bowl, combine curry paste, tomato purée and coconut milk; set aside.

Heat oil in large skillet over medium heat; sauté onion for 1-2 minutes; add garlic and chili, sauté another 2-3 minutes, stirring often. Add spices and ginger, stirring until well combined and fragrant.

Add diced vegetables, firmest first; cook, stirring often, until fork tender. Add chickpeas, cook until thoroughly warmed. Add coconut mixture, stirring gently to combine all ingredients. Cook until slightly thickened.

Serve over rice or with naan.

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