curried mixed Indian veggies

By gwen -
A bit tricky, this one, because I started with this recipe but rapidly decided I didn't like it and went off on my own. I will try to recreate, though, because I'd like to be able to do it again.

I didn't measure any of the spices, and used way more than the recipe called for -- especially the cinnamon. I'm not sure why this recipe wants to be unnecessarily complicated and have you recreate curry by putting all the spices in yourself... I did it dutifully, but it was way too bland. I cheated and stirred in a big spoonful of curry paste in at the end.

Notes are in parentheses.
  • 1 tbsp vegetable oil (I used olive, and probably more than 1 T)
  • 1 tbsp margarine (omitted)
  • 2 cloves garlic, minced
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1 1/2 tsp ground cumin
  • 3/4 tsp turmeric
  • 2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 2 onions, diced
  • 4 tomatoes, chopped or one 12 oz can diced tomatoes
  • 3 carrots, sliced (I used more)
  • 1 cup peas (omitted; I added a lot of chopped broccoli instead)
  • 2 potatoes, chopped into one inch pieces (I only had one potato)
  • 1/4 tsp salt
  • 3/4 cup water
  • (I also added a bunch of chopped raisins, a can of chickpeas, some celery and the curry paste)
Heat the oil over medium heat. Add garlic and all the spices and reduce heat to low. Cook for just one minute, stirring once or twice.

Add onions and sautee for 3 minutes, or until onions turn clear. (I bet chopped apples would also be good here.)

Add tomatoes, carrots, peas, potatoes, (celery,) salt and water. (I put the broccoli in at this step, but I should have waited longer so it didn't all fall apart.)

Cover your pan and allow to cook for about 20 minutes, or until potatoes are done, stirring occasionally. (I put in the chickpeas and raisins and just waited until they heated up, then stirred in the curry paste.) Serve over rice (or couscous).

Comments

Unknown said…
Do you think it would work just as well if I used the curry powder I have, that I love? Maybe doctor it up a bit with more ginger and cinnamon, instead of trying to recreate the curry spices?
9:46 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

Apple Cranberry Stuffed Pork Roast Recipe

By Alissa -
from: Simply Recipes ok, this recipe sounds a little involved... and it is, but just a little. It really wasn't that bad, and the results were super fantastic. I should have taken a picture after I made the first slice. It was definitely an impressive holiday-worthy dish. Check out the original post here for pictures of the whole butterflying process. It really was not difficult. I didn't have a few of the ingredients, so my substitutions are in parentheses. Also, I was thinking you might be able to do this with a boneless turkey breast as well, if you're not a pork eater. Filling 1 cup apple cider 1/2 cup cider vinegar 3/4 cup packed light brown sugar 1 large shallot, peeled, thinly sliced (I used a yellow onion) 1 1/2 cups dried apples (packed) (I used 2 Granny Smith apples, chopped) 1/2 cup dried cranberries 1 Tbsp grated fresh ginger 1 Tbsp yellow mustard seeds (I stirred in a little dijon mustard instead) 1/2 teaspoon ground allspice (I used cinnamon and
Read more