Per the request of a friend, I have found a wonderful vegetable curry! Now technically she requested Aloo Gobi, however since I’m not a fan of cauliflower, I improvised with broccoli. I did leave the recipe as is with the cauliflower, but if you are like me and don’t care for the vegetable see my notes at the end… And don’t be afraid of coconut milk if you’ve never cooked with it before…it’s not going to make the dish taste like a Pina Colada, but hmm..that might make a nice accompaniment for the dish on a hot summer day. It will just give the dish a creamy goodness with a hint of the exotic..
1 2/3 C coconut milk (store-bought or homemade)
1/4 C tomato paste
3 TBSP safflower or canola oil
1 large onion, minced
1 TBSP minced fresh ginger (or 1-2 tsp ground)
4 large garlic cloves, minced
2 tsp tumeric
1 1/2 tsp ground cumin
1 TBSP ground coriander
1/2 tsp ground cardamom
1/8 tsp cayenne pepper (next time I’m going to up the heat factor to at least 1 or 2 tsp, it just wasn’t spicy enough for me)
2-4 medium red-skinned potatoes, cut into 1/2-in dice
4 C very small cauliflower florets (from 1 small cauliflower, or broccoli)
1 carrot, thinly sliced
1 1/2 C frozen peas
1 1/2 TBSP minced cilantro
1/2 tsp salt (or to taste)
1. Place the tomato paste in a small bowl and stir in about 1/2 C coconut milk to dilute the tomato paste and make a smooth mixture. Pour this into the remaining coconut milk and set aside.
2. Heat the oil in a deep-sided saute pan, or stockpot, over medium heat. Add onion, garlic, fresh ginger (if using), and saute, stirring often until the onions are golden brown, about 10 min.
3. Stir in tumeric, cumin, coriander, cardamom, ground ginger (if using), and cayenne, and continue saute for about 2 more minutes, stirring frequently. Pour in the coconut milk mix and bring to a boil.
4. Stir in the potatoes, tightly cover and cook about 10 minutes. Carefully mix in cauliflower and carrots, and stir to coat the vegetables evenly.
5. Cover the pan tightly again and cook over medium heat until the potatoes are tender, about 15-20 minutes. Occasionally remove the cover and stir the vegetables for even cooking. (The curry can be made in advance to this point..reheat before proceeding).
6. Stir in the peas and cilantro, salt. Cover again and cook 5 minutes or just until the peas are heated through.
Notes: Ok, for those who are picky eaters like myself…here are some adjustments to the recipe. Prepare the recipe through step 3. At step 4, add the potatoes, but cook for 15-20 minutes until the potatoes become soft. Add the broccoli and carrots (I like a crisper carrot, more than a soft mushy one), stir to coat the veg. Cook 3-5 minutes. Add the frozen peas and fresh cilantro. Cook another 5 minutes.
Serve over saffron brown rice or go nuts with a saffron millet!
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