Wednesday, May 28, 2014

Vegetable Curry

This is a recipe I adapted from Londyn at Blogfood.

We have this about once or twice a month.

It's hearty and delicious.


  1.  2 T  curry powder ( I use about 2.5 TB)
  2.       1.5 t garam masala ( I make my own )
  3. 4 T vegetable oil
  4. 3 garlic cloves minced
  5. 1 T grated ginger
  6. 1 dried chile pepper, diced
  7. 1 T tomato paste
  8. 1 large onion, minced
  9. 2-4  small gold potatoes, cubed
  10. 1/2 cauliflower cut in florets or a small head of cauliflower
  11. 1 can diced tomato (we only use RO-TEL)
  12. 1.25 cups water
  13. 1 can chickpeas, drained
  14. 1/4 cup frozen peas or more
  15. 1/4 cup of heavy cream
  16. salt
Toast curry and garam masala in stock pot until fragrant (1-2 min).  Add 1 T oil and ingredients 4-7.
If you have a drink mixer or a grinder, just put the garlic, ginger, Serrano and tomato paste in there and blend them together. I add a little water to the mix.
Heat remaining 3 T oil in stock pot (medium high heat). 
Add onions and potatoes until tender and caramelized. Making sure the potatoes are mushy is the longest part. Stir, stir, stir.
Add cauliflower and mix... and mix.
Add ingredients 11-13, plus 1 teaspoon salt, scraping brown bits from bottom of the pan with a wooden spoon. 
Bring to boil over medium high heat stirring occasionally until vegetables are tender. 
Stir in peas and heavy cream and continue to cook about 10 more minutes. Taste.
Season with salt to taste and enjoy!!!

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