Mild Vegetable Curry with Coconut Milk

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.

Ingredients:
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.

Serves 4

Indian spiced Basmati Brown Rice

Most of us are used to white rice, especially when it comes to Indian food. If you are one of those people that don’t like to break tradition because you are afraid that it won’t taste right, I think you will very surprised at this recipe.

Ingredients
1 cup brown basmati rice
1 tablespoons olive oil
2 pods green cardamom
1 piece cinnamon stick- about 2 inches
2 whole cloves
1 tablespoon cumin seed
2 cups water
Salt to taste- optional

Rinse rice well. Heat the oil in a saucepan over medium heat. Add the cardamom pods, cinnamon stick, cloves, and cumin seed. Cook and stir for about a minute until fragrant. Cook and stir the rice for a few minutes, until lightly toasted. If you are going to add salt do it at this time. Add the water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 50 minutes or until all of the water has been absorbed. Let stand for 5 minutes, fluff with a fork before serving.