Here is a great example of using what my Daddy taught me… and fulfilling my constant craving for ethnic food. My sister and I made some homemade Indian food tonight! I’m not a big fan of recipes, but my sister insisted. We made some modifications and tweaked it as I saw fit.
Indian Vegetable Curry
14.5 oz. can diced tomatoes or 2 cups chopped fresh tomatoes
2 tablespoons sweet or mild curry powder
1 ½ teaspoons garam masala
1 tablespoon vegetable oil
1 onion, finely diced
12 oz. red potatoes, cut into a ½ inch dice
3 garlic cloves, minced
1 serrano chili, minced (seeds and ribs removed if you’re sensitive to heat)
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
½ head cauliflower (about 1 ½ lbs.), cored and cut into 1 inch florets
1, 15 oz. can chickpeas, drained and rinsed
1 teaspoon table salt
1 ¼ cups water
1 ½ cups green peas, fresh or frozen
1.If using canned tomatoes, transfer them to the bowl of a food processor and pulse 5-6 times until finely chopped, then set aside. If using fresh tomatoes, this step is unnecessary.
2.In a large, heavy bottomed pot, toast the curry powder and garam masala until fragrant over medium heat, about 1 minute. Transfer the spices to a small bowl and set aside. In the same pot heat the vegetable oil over medium heat and add the onion and potatoes. Sauté for 10-12 minutes, until the onions have softened and the edges of the potatoes are beginning to brown. Clear a space in the center of the pan and add the garlic, serrano, ginger and tomato paste and sauté for 30-60 seconds until fragrant. Add the toasted spices and stir to combine, letting them toast again until fragrant, about 30 seconds. Add the cauliflower to the pot and toss thoroughly for 2-3 minutes, until the cauliflower is well coated with the spices and aromatics.
3.Add the tomatoes, chickpeas, water, and salt, turn the heat to medium-high, and simmer briskly for 15-20 minutes, until the potatoes and cauliflower are tender. Add the peas, stir to combine, and let simmer until the peas are hot, 2-3 minutes. Transfer the curry to a serving bowl and serve immediately with basmati rice and naan.
-We subbed 1 lb frozen cauliflower for the fresh- By the way, I believe that cauliflower and white vegetables are underappreicated since they don’t look like they have much color or nutrients in them. However, cauliflower is a great source of glucosinolates-sulfur containing compounds that help prevent cancer. A one cup serving of raw cauliflower contains 320 mg of potassium and 52 mg of Vitamin C.
-We used dried ginger instead of fresh-just reduce by 1/3
-We added extra water since there wasn’t really enough sauce
-We skipped the chili since I don’t do well with too much spice
-We used a blender for the tomatoes since I did not feel like cleaning my food processor at the end of all of this
Of course, I didn’t measure the spices exactly and I may have added a bit more garlic than the recipe called for. It was delicious though! Everything I love about chana masala plus some extra veggies!
This isn’t completely authentic since we did not use basmati rice and we did not make naan. That will be a cooking adventure for another time 🙂