Easy Spicy Vegetable Curry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a variation of a recipe I got from the food columnist at the Fayetteville Flyer. She was bemoaning the fact that Fayetteville has no Indian restaurants and the ones within driving distance to the north were mediocre at best. I have not had any decent Indian food since moving here from Dallas. I have very fond memories of Indian food from our trips to London. London is a great food town! There was a Pakistani restaurant that opened in an old Pizza Hut here this year that did not last long. I have no idea if the food was good but can't help wondering if maybe they had called it Kashmiri or Himalayan cuisine it might have been more successful. And of course that whole abandoned Pizza Hut thing can be risky. Ingredients:
2 tablespoons olive oil |
2 small onions, chopped |
1 large red bell pepper, chopped |
2 carrots, peeled and diced |
2 medium potatoes, peeled and diced |
1 1/2 cups cauliflower florets |
1 cup green peas, thawed |
3 garlic cloves, minced |
2 jalapenos, minced |
1 tablespoon ginger, minced |
1 tablespoon all-purpose flour |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
3 tablespoons curry powder |
1 cinnamon stick |
1/2 teaspoon cayenne pepper |
2 cups vegetable broth |
1 (15 ounce) can coconut milk |
cooked brown rice |
Directions:
1. In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.
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