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Curry
Ingredients
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1 large Onion, half diced and the other half cut
into thick wedges
4 large cloves Garlic
2 tablespoons Olive Oil
1 28-ounce can Diced Tomatoes
2 cups Vegetable Broth
1 14-ounce can Coconut Milk
½ head Cauliflower, in florets
2 Carrots, sliced
Garbanzo Beans, 2 cups, cooked
Potatoes, in cubes
Curry Powder, 1 tablespoon
Cumin, 1 tablespoon
Cinnamon, 1 tablespoon
Salt, to taste
Cayenne, to taste
Peanut Butter, ½ cup
Greens, 2 cups (Chard, Green Beans, Spinach...)
Rice, 4 cups or more cooked
Garnishes: peanuts or other
nuts, coconut, mango chutney, papaya, fruit salsa, raisins
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Curry directions
Trouts
Curry (6 hefty portions)
In
a large pot, sautee the Diced Onion and Garlic in Olive oil. Add the
Tomatoes, Vegetable Broth, Coconut Milk and Cauliflower. Bring to a
boil, and add the Carrots and Garbanzo Beans. Simmer for 10 minutes,
then add the Onion Wedges, Potatoes and Spices.
To
Finish: simmer for 15 minutes or until the potatoes are cooked. Add
Peanut Butter and Greens.
Serve
over Rice with Garnishes
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Tips
SUBSTITUTIONS:
Mirin,
beer or wine for part of the Vegetable Broth
Any
kind of bean for the Garbanzos
Other
hard vegetables for the Carrots and Cauliflower
This
meal can easily be made ahead. You can turn the curry off after adding
spices and let it sit on the stovetop, in the refrigerator or in the
freezer until you are ready to finish with the peanut butter and greens.
NOTES:
This
wonderful Curry recipe was created by my
good friends Bob and Camille!
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