Tuesday, April 27, 2010

Recipe: Kate’s Inauthentic But Totally Delicious Curry


Most of my recipes I post are from cookbooks or other sources, but this one is a Kate original. It makes a lot, so if you're not cooking for a group or don't want to eat curry everyday for a week I'd suggest halving it. Although it does make some delicious leftovers so making the full recipe isn't such a bad idea. I pre-roast the cauliflower since I have found that if you cook it fully in the curry it tends to fall apart. Roasting it before adding it keeps it together and gives it a great flavor.


Kate’s Inauthentic But Totally Delicious Curry


3 tbs. butter or vegetable oil

2 medium onions, diced

1 inch piece of ginger, peeled and minced

2 cloves of garlic, minced

4 Tbs. high quality curry powder

2 Tbs. garam masala

1/4 tsp red pepper flakes, or more to taste

1 can coconut milk

2 Tbs. tomato paste

1 cup vegetable broth

1/4 cup dark brown sugar

2 large yukon gold potatoes, peeled and cut into 1 inch pieces

1 can chickpeas, drained and rinsed

1 cup cashews

1/2 cup golden raisins

1 small head of cauliflower, cut into bite-sized florets

Olive oil

Salt and pepper

cilantro, for garnish


Preheat oven to 425 degrees. Melt butter or oil in large skillet or stockpot over medium high heat. Saute onions until softened and barely golden. Add ginger and garlic and cook stirring constantly until fragrant, 30-60 seconds. Add spices and toast, stirring constantly until fragrant, 30-60 seconds. Add coconut milk, broth and tomato paste and stir to combine, making sure to get all the spices off the bottom of the pan. Stir in sugar. Add potatoes and chick peas and bring to a boil. Reduce heat and simmer, covered, until potatoes can be easily pierced with a knife. Meanwhile, place cauliflower on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven until florets begin to brown on the edges, 15-20 minutes. When potatoes are tender and cauliflower is roasted, stir in cashews, raisins and cauliflower. Continue to simmer for 10 minutes. Salt to taste. Serve garnished with cilantro with basmati rice.

5 comments:

anna said...

Yum. We love curry. I cannot wait to try this recipe.

Rich and Leslie...and JOnas said...

my mouth started watering as I read through the ingredients

Aubrey said...

I'm glad you posted this!

gumpin said...

Sounds good enough to eat!

Linda Perkes said...

Your dad will be proud that those creative cooking genes continue to blossom. Can't wait to try your recipe.