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Curry

Curry with carrots, cauliflower, potatoes and chickpeas

This is from The Accidental Vegan by Gartenstein.  She had several curry recipes with slightly different ingredients, and I have tried to pull them together here for one very versatile recipe – amounts within the ranges given should taste good.  I ignore Gartenstein’s minimal instructions and instead do what an Indian woman once told me.  Serves 4-6 over rice (I use brown basmati rice here – try Cumin Rice).

  • 2-4 medium red or yellow potatoes, not peeled, chopped, boiled until tender

Fry on medium-high heat until browning, about 5 min:

  • 1 T oil
  • 1 onion, chopped

Turn heat down to low and add the following.  Let the tomato turn to mush.  This mixture is your curry paste.  You can add a little water if your tomato isn’t juicy.

  • 2 to 4 cloves garlic, minced
  • 1 to 2 T grated ginger
  • 1 tomato, chopped
  • 2 T coconut milk, optional
  • 1 t salt
  • 1 t ground cumin (spices)
  • 1/2 to 1 t ground coriander
  • 1/2 to 1 t ground turmeric
  • 1/2 t ground cardamom
  • 1/2 t fennel seed (optional)
  • pinch cayenne

Add your choice of three to five veggies.  Vegetables such as peas, potatoes, chickpeas, or tofu should be added at the end since they just need to be heated.  Other veggies will take 10-15 min to cook, or you can precook them.  I usually cover the skillet during this cooking.

  • 2 carrots, diced
  • 2 c cauliflower, chopped
  • 2 c broccoli florets
  • 4 stalks greens, chopped
  • 1 can (drained) or 2 c cooked chick peas
  • 2/3 c frozen peas
  • the potatoes you cooked
  • tofu

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