*If you're trying to eat vegetables in season/locally grown, you may want to use frozen green beans or frozen peas. Everything else is in season right now.
~based on a recipe in Joy of Cooking, 1997 edition
- 2 T. oil
- 2 t. cumin seeds
- 1 T. minced garlic
- 1 T. minced ginger
- 2 t. curry powder
- 1 c. chicken broth
- 2 c. 1/2-inch cubes sweet potatoes (a medium-large potato)
- 2 c. bite-size pieces cauliflower
- 1 c. 1-inch size pieces green beans
- 1 can chick peas (or 1 3/4 cups) drained
- 1 can coconut milk (regular or light)
- 2 T. flour
- chopped jalapeno, toasted coconut, plain yogurt, and/or bananas for garnish
- hot cooked rice
- In a large skillet, heat oil and cumin seeds over medium heat until shimmering. Stir in garlic and ginger and cook over low heat about 1 minute (do not brown). Stir in curry powder and cook an additional minute.
- Add veggies and broth, raise heat back to medium, cover, and simmer for 10-15 minutes, until vegetables are tender.
- Meanwhile, combine coconut milk and flour (I did this in the same bowl I'd kept the veggies refrigerated in). When vegetables are tender, stir in coconut milk mixture and heat through over low heat. Mixture will thicken slightly.
- Taste and adjust seasonings. We've found that curry and coconut mixtures often benefit from added salt. Soy sauce will work or just plain ol' table salt.
- Serve over rice and pass the condiments!
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