Saturday, February 7, 2009
This is one of those less than 30 minute meals. However, if you have a little more time I recommend making your own coconut milk and naan bread. If you are in a time crunch, use canned coconut milk and store bought fresh or frozen naan.
The broth in this curry is very mild and light in texture so it really lets the taste of the vegetables come though. Other vegetables that would work well in this recipe are green beans, peas and zucchini.
3 tablespoons ghee, coconut or peanut oil
1 tablespoon grated ginger
1-3 hot green chilies, seeded and chopped, Serrano or Jalapeno
1 1-inch cinnamon stick
10 fresh or dried curry leaves
½ Head of cauliflower, cut into florets
2 Medium potatoes diced into 2 inch cubes
2 carrots chopped into 1 inch pieces
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoons of salt
1 teaspoon sugar
2 cups coconut milk
1 cup water
1/4 cup chopped fresh cilantro leaves
Place the ghee or oil in a heavy saucepan over moderate heat. When the oil is hot add the ginger and chilies and sauté for 1-2 minutes. Add cinnamon stick and curry leaves, and sauté for another minute.
Add all the vegetables, turmeric, coriander powder, salt and sugar. Stir the vegetables until well coated.
Pour in the coconut milk and water. Reduce the heat, cover and simmer for about 20 minutes or until the vegetables are tender. Gently stir in the chopped fresh cilantro leaves and serve hot.
Serve with brown basmati rice and whole wheat naan.