31 January 2009

Veggie Curry - jtw style

This one comes compliments of my colleague jtw, and is a simple and affordable recipe. And to boot, it will feed you for a week - if not providing you with some to freeze. Yum.

I made a pot of this for last week, as well as some chicken tikka masala. I had some flatbread and naan on hand, and some mango ginger chutney in the fridge. Put together for an easy, delicious indian feast. :)

jtw's Veggie Curry
Jar of garam masala (curry paste comes in diff heat levels. i usually use hot, but keep medium on hand, just in case i need to bring it back a few heat notches.)
olive oil or canola oil
head of cauliflower, cut into florets
6 cloves of garlic, smashed
1 medium onion, rough chopped
3 or 4 potatoes
chicken stock (or veggie, doesn't matter ... i've even used water before)
three handfuls of green beans
2 medium heads of broccoli, cut into florets
can of garbanzo beans (* optional, but i add for protein)

Muddle a heaping amount of the curry paste / garam masala with a good amount of olive oil in the bottom of a heavy, deep pot until the oil renders. You're going to be frying the cauliflower in this, so make sure there's enough muddled paste with oil to keep the veggies from sticking to the bottom or burning. Remember, you're building the dish from this, so it will seem fiery hot at the cauliflower stage ... but it will mellow a bit.

Add the cauliflower and fry in the paste / oil until soft.

Add the smashed garlic and the onion. Cook until the onion is limp.

Remove from heat, and chop in the potatoes until halfway up the pot. I use a deep deep pasta pot, so this takes a while :) also feeds an army ... Cover with water / chicken stock / can use bouillon until 1/2 inch above the veggies.

Continue to stir and cook down until the potatoes are fork tender and it turns into mush. Don't be afraid to even mash a few large pieces of veggies ... it's OK and frankly, kind of the point of the dish.

Meanwhile, stir fry the green beans and broccoli in a separate pan. Once the curry starts to take on a mush consistency (attractive, I know ... but this is absolutely delicious), add the broccoli and green beans. You can also blanch the beans and broccoli - whatever you prefer.

Add the can of garbanzo beans, stir and serve. Your house will have a wonderful spicy aroma ... one I really enjoy.

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