18 March 2016

Comforting vegetable curry

I can't go too long without making a curry; there is nothing more completely satisfying to me than this simple, one-pot meal. (PS--It's also great hangover food, if you're still suffering from yesterday). That is all. 



Comforting Vegetable Curry

Serves 6-8

Small head cauliflower, cut into small florets
1 large carrot, cut into ½-inch thick rounds
Olive oil
½ yellow onion, diced
2 garlic cloves, minced
1 serrano pepper, minced (remove seeds for a milder curry)
1 teaspoon mustard seeds
1 teaspoon fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon turmeric
2 cups cooked chick peas, drained
½ cup coconut milk
1 cup vegetable broth
1 can (15 oz.) diced tomatoes with liquid
¼ cup raisins
Salt and black pepper to taste
Cooked basmati rice, for serving
Garnishes: Fresh chopped cilantro, lemon wedges, plain yogurt

Heat the oven to 425⁰F. On a rimmed baking sheet, toss the cauliflower and carrot with about a tablespoon of olive oil and some salt and pepper and spread in a single layer.  Roast until the vegetables are just beginning to get browned, about 20 minutes.

Meanwhile, heat another teaspoon or two of olive oil in a large sauce pan or Dutch oven over medium heat. Add the onion, garlic, and serrano pepper and cook, stirring constantly, until soft and fragrant. Add the mustard seeds, ginger, and all remaining spices and continue to stir until the seeds begin to pop.  Add the chick peas, coconut milk, vegetable broth, can of tomatoes, and raisins. Stir to combine, season with salt and pepper to taste, and simmer, covered, until warm.


When the roasted vegetables are done to your liking, add them to the curry mixture on the stove,  Taste for any additional needed seasoning, and serve over rice with garnishes at the table.