Tuesday, April 17, 2012

Indian Curry


I made this today at Stardust for the Tuesday Vegan Special, and again at home for us. It's a recipe from epicurious which I modified, obviously, because the original calls for beef, and I added some vegetables. It's a really great blend of spices and different from the usual curry I make. I didn't measure my vegetables but you can tell how many will make a proper 'soup'. Don't leave out the tomatoes, they seemed odd but really add a great depth.
2 onions, chopped
2 garlic cloves, chopped
6 whole cloves
2 cinnamon sticks
1 bay leaf
1/4 tsp dried crushed red pepper
2 cans coconut milk
3 large tomatoes, quartered
3 TB major grey chutney
3 TB fresh lemon juice
2 TB minced ginger
1 1/2 TB curry powder
1/2 ts salt
vegetables: handful each of cauliflower, carrot, broccoli, a few red potatoes, tofu if you like.

Saute the onion for a few minutes in olive oil and then add the garlic and cloves, cinnamon, red pepper, ginger, curry. (yum!) Stir for a minute until combined. Add the vegetables including the tomatoes, coconut milk, chutney and salt. Cook over low heat for a couple of hours. I cooked mine in a crock pot on low for a few hours. When we got home from dance class it was all ready and all I had to do was heat up rice I had left over rice from the night before.

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