Vegetable curry

Our basic curry

Saute onion and garlic. Add a can or 2 of light coconut milk. Add 1 C vegetable broth, if desired.  (To thicken, you can stir  2 T of corn starch into broth while it’s still cold.) Add 1-2 T curry, ½ t pepper and salt.  Add cooked chickpeas, cooked potato chunks, frozen green peas, cauliflower, and/or spinach. Serve over rice.

Optional: add cooked sweet potato or carrot chunks (or saute them with the onions)

---------

Curried Cauliflower and Potatoes

1 ½ lbs red potatoes , peeled and cubed

2 teaspoons brown mustard seeds (opt.)

2 tablespoons canola oil or 2 tablespoons vegetable oil

1 medium yellow onion , sliced

2 cloves garlic , minced

2 teaspoons fresh ginger , minced  

1 teaspoon cumin

½ teaspoon curry powder (or lots more)

2 cups cauliflower florets (about 1 head)

1 cup water

salt

fresh black pepper

1 cup fresh peas (can use frozen)

¼ cup fresh cilantro , chopped

½ teaspoon turmeric

¼ teaspoon cayenne pepper (or to taste)

Peel potatoes and cut into cubes, about 1 inch.

Place potatoes in bowl of water until ready to use.

Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.

Next add the spices cook until their fragrance intensifies.

Keep stirring.

Drain potatoes and add to pan along with the cauliflower florets.

Stir well to coat everything with the spices.

Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.

Season with salt and pepper.

1Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.

(3-5 more minutes) Add chopped cilantro and serve.
--------------

Sweet Potato and Chickpea Curry Recipe

·                                 Cooked brown rice 

·                                 2 Tbsp canola oil

·                                 1 small yellow onion, chopped

·                                 2 cloves garlic, minced

·                                 thumb-sized piece of fresh ginger, peeled and minced

·                                 1 jalapeno pepper, seeded and minced (opt.)

·                                 1 Tbsp curry powder

·                                 1 large sweet potato, cut into 1/2-inch cubes

·                                 15-oz can chickpeas

·                                 15-oz can coconut milk, solid and liquid parts mixed (just shake the can)

·                                 1/2 cup frozen peas

·                                 1/2 cup canned diced tomatoes

·                                 1 cup water

In a heavy saucepan (Dutch oven if you have it!), heat the oil over medium-low heat. After the pan has heated up for a few minutes, add the onion, garlic, ginger, and jalapeno. Cook for about 5 minutes until everything is softened. Add the curry powder and stir for 30 seconds. Add salt and pepper (I added a lot of salt, almost a tablespoon).

Add the sweet potato, chickpeas, coconut milk, and water to the pan. Increase the heat and bring to a boil. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. It took about 15 minutes for me. Add the peas and tomatoes; stir occasionally until they're heated through, about 4 more minutes. Serve over brown rice.