Vegetable CurryCourse: dinnerCuisine: IndianDifficulty: Easy
I am a huge fan of curries. I love this because I do find when cooking a vegetarian meal, it can get boring as I tend to do pasta primavera often as well as roasted vegetables over polenta or farro. This has great flavor, depth and is so healthy. It is such a thick stew i just served it with naan bread and a good bottle of Rose. My family loved it and I loved I could get my curry fix.
3 Tablespoons olive oil
2 onions: red and sweet yellow, chopped fine
12 oz red potatoes, unpeeled and chopped into bite size pieces
3 Tablespoons curry powder (can use Pensey’s New Curry powder or below make your own)
Salt and Fresh Ground Pepper
3 garlic cloves, minced
1 Tablespoon fresh grated ginger
1/2 Teaspoon fresh grated Turmeric
1 Tablespoon tomato paste
1 1/2 cups vegetable broth, I use chicken broth
1/2 head of cauliflower, cut into 1 inch florets
1 red or yellow pepper, chopped into 1/2 inch dice
1 (15oz) can chickpeas, drained
1 (14.5oz) can diced tomatoes
1 1/2 cups frozen peas
1/2 cup light coconut milk, shaken
1/4 cup chopped fresh cilantro
2 limes: one quartered and the juice of one
- Homemade Mild Curry Powder
2 Tablespoons coriander seeds
1 1/2 Tablespoons cumin seeds
1 Tablespoon yellow mustard seeds
1 1/2 Tablespoons black peppercorns
1 1/2 Tablespoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon cinnamon
- Process the coriander seeds, cumin seeds, mustard seeds, and peppercorns in a spice grinder until finely ground. Stir in turmeric, ginger and cinnamon.
- To make the vegetable curry
- In a Dutch oven over medium high heat, heat the oil. Add the onions, potatoes, curry powder, and 3/4 teaspoon salt and cook, stirring, occasionally, until onions are browned and potatoes are golden about 8-10 minutes. Stir in garlic, ginger, turmeric, tomato paste, and cook until fragrant about 1 minute.
- Slowly add the broth and scraping up any browned pieces on the bottom of the pan. Stir in the cauliflower, chickpeas, bell peppers, and can of diced tomatoes. Bring to a simmer and reduce heat to low and cover. Simmer for 25 minutes until vegetables are tender, stirring occasionally.
- Stir in peas and coconut milk and cook uncovered about 2 minutes. Taste and add lime juice, and season with salt and fresh pepper if needed.
- Serve in warmed shallow bowls and garnish with fresh chopped cilantro.
- This can be made up to two days ahead.