My first attempt at a vegetable curry from scratch. I'm considering this a work in progress, and will likely play around with the spice combination the next time I make it. This particular version was more mild than I would have preferred. That all said, it was still delicious. This is one recipe that is better the next day .. (trust me). Please enjoy!
love,
Carin
1 medium head cauliflower, separated into florets
3 large potatoes, peeled and diced
4 Tbsp olive oil
1 small onion, diced
1 tsp cumin seeds
1 tsp coriander
1 tsp tumeric
1 Tbsp garam masala
1 Tbsp red pepper flakes
1/8 tsp ground ginger
1 (15-ounce) can chickpeas, undrained
1 (14.5 ounce) can diced tomatoes
1/2 lime, juiced
kosher salt and pepper, to taste
1 (14-ounce) can coconut milk
fresh cilantro, to preference
Bring a large pot of salted water to boil. Separate cauliflower into small-medium florets. Peel and dice potatoes. Add cauliflower and potatoes to boiling water. Return to a boil and parboil for 3 minutes. Remove from heat, drain, and set aside.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add cumin seeds and cook for 1 minute. Add onions and remaining spices through ground ginger. Cook until onions are soft. Turn heat to medium-high, add chickpeas, diced tomatoes, cauliflower, potatoes, and lime juice. Season with salt and pepper, to preference. Bring to a boil, then cover and reduce heat to low. Cook 20 minutes, stirring occasionally. Add coconut milk, bring back to boil, then reduce to low again and cook another 20-30 minutes, or until sauce has thickened. Garnish with fresh cilantro, to preference.
Notes: I cooked this longer than 40 minutes, probably closer to an hour.
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