inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.
My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!
Aloo Gobi Curry
(adapted from Forks Over Knives, pg 179)
1 medium Yellow Onion, peeled & diced
Ginger (1 T of fresh grated or 1/2 t ground)
2 cloves Garlic, peeled & minced
Small Jalapeño, seeded & minced
|Thanks to friends for the garden tomatoes!|
2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)
1 medium head Cauliflower, cut/plucked into florets
1 lb Potatoes, 1/2" dice or coarse chunks
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 teaspoon Red Pepper Flakes
1/2 teaspoon Turmeric (which gives the curry it's beautiful color)
1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)
2 Bay Leaves
Salt, to taste
optional: 1 small can Tomato Paste
optional: Vegetable Broth
optional: Cilantro, coarse chopped
- Sauté onion over medium heat; 7-10 mins
- Add ginger, garlic and jalapeño; 3-5 mins
- Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
- **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
- Remove the bay leaves. Serve over rice or fave grain.
Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!