Vegetable Curry

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Vegetable Curry

 

 

 

 

Recipe

Summary

 

 

 

 

 

 

 

Prep

Time: 15 minutes

 

 

 

 

 

Cook

Time: 1 hour

 

 

 

 

 

 

 

 

 

 

Yield: about 4 to 6 main course servings

 

 

 

 

 

 

 

 

 

 

 

 

5 cloves garlic

1 (3-inch) chunk peeled, fresh ginger

1 tablespoon water, plus more as needed

 

1/4 cup vegetable oil

1/2 teaspoon coriander seeds

1/4 teaspoon cumin seeds

6 green cardamom pods

4 whole allspice

3 whole cloves

1 (3-inch) long cinnamon stick, broken

in 1/2

1 bay leaf, preferably fresh

1 medium yellow onion, sliced

2 teaspoons Madras-style curry powder

1/2 jalapeno, or more to taste

1/2 cup whole, peeled, canned tomatoes

(with puree), roughly chopped

8 cups mixed 1-inch-cut vegetables,

such as cauliflower, potatoes, green beans, or eggplant

Kosher salt and freshly ground black

pepper

1 (14-ounce) can unsweetened coconut

milk

About 2 cups (1-inch cubed) cooked

chicken, preferably thigh or leg (optional)

Cilantro leaves, for garnish

Serving suggestion: Basmati rice and chutney

 

In a small food processor

(mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to

a paste.

Heat the oil in a stew pot or Dutch oven over

medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves,

cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and

fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and

cook, stirring, until lightly browned, about 3 minutes. Add the garlic-

ginger paste, curry powder, and jalapeno and cook, stirring, until lightly

browned and fragrant, about 1 minute.

Add the tomato and cook, stirring, until the oil

begin to separate and there is a distinctive crackling sound as the ingredients

" re-fry " in the oil, about 6 minutes.

Add the vegetables, season with salt and pepper

and stir to combine.

Add the coconut milk and enough water to just

cover the vegetables. Bring to a boil, lower the heat, and simmer, covered,

until tender, about 15 to 20 minutes.

Using a slotted spoon transfer the vegetables to

a bowl. Bring the broth to a boil and cook, stirring occasionally, until

reduced to a sauce-like consistency. If using the chicken, add and reheat.

Return the vegetables to the sauce and stir to combine. Season with salt and

pepper. Transfer to a platter and garnish with the cilantro.