INDIAN ROOT VEG CURRY WITH HERBED YOGURT.
So let it be written.
Notes: YUM! Okay, so this recipe looks all complicated, what with the steps and whatnot, but trust me, it's not bad! The prep-work takes an hour or so, but once everything is ready, the actual time spent over the stove is minimal. This recipe is part America's Test Kitchen, part Paul Prudhomme (whose cookbook, Fiery Foods that I Love, I cannot recommend highly enough), and part Annie. Which means, of course, that I have no measurements for the spice mix; I just made it up. If you're timid about making your own mix out of the spices suggested below, I recommend combining 2 TB store-bought curry powder with 1 TB store-bought garam masala, and adding a teaspoon or so of crushed fennel seeds. What would really enhance this dish is a garnish of chilled sliced grapes, diced pear, and/or mandarin oranges. Lastly, the roasted carrot sauce was delicious, but not as... intense as I'd imagined. Like, it didn't have the intense Autumnal WOW factor I was anticipating. Perhaps a roasted yam/squash puree would be better. Hmm. You could also replace the puree with a can of crushed tomatoes for a more authentic curry (in which case I wouldn't garnish with fruit).
1 1/2 cups plain yogurt
1 TB apple, pear, or grape juice
dried crushed (or fresh chopped) mint to taste
fresh chopped cilantro to taste
juice from grating ginger (see Step Two), if desired
Combine ingredients in tupperware container. Refrigerate.
Indian Root Veg Curry
Step One: Vegetable Stock and Roasted Carrots
5-7 carrots, peeled and cut into spears for roasting (trimmings reserved)
olive oil for tossing
salt and pepper
1 large onion, chopped (trimmings reserved)
3-5 jalepenos, fine dice (trimmings reserved)
1 bay leaf
4 cups water (or more, if you have time; the longer it simmers, the better)
Prepare vegetables and set aside. Place trimmings in large pot with bay leaf and water. Bring to a boil, then simmer until reduced by half. Strain out 2 cups of vegetable stock and set aside.
Meanwhile, toss carrots with olive oil, salt, and pepper, and roast in shallow baking dish/pan at 400 degrees. Move on to Steps Two and Three. When carrots are soft and slightly browned, remove from oven and set aside (should take about 40 minutes).
Step Two: Aromatics and Spice Mix
2-4 garlic cloves, minced
1 1/2 TB fresh ginger, grated or minced
chili powder, various kinds as desired
fennel seeds, crushed
(other suggestions: ground mustard, ginger, cardamom, mace, thyme,
powdered garlic/onion, white pepper... the possibilities are endless!)
Set garlic and ginger aside in small bowl with diced jalepenos. Combine spices as desired to equal 3 TB. Toast spice mix in small skillet over medium-high heat until fragrant and slightly darkened. Set aside.
Step Three: Assembly
3-4 red potatoes, half-inch dice
4 TB vegetable oil
1 can coconut milk, skimmed of solid fat, soft fat reincorporated
1 can garbanzo beans, drained and rinsed
2 TB brown sugar, or 1/4 cup pure maple syrup
2 cups frozen peas
1 lime, halved
bunch of fresh cilantro, washed
Now you're all set! Time for the REAL fun to begin!
Heat 3 TB oil in large pot or Dutch oven over medium heat. Add potatoes and onions and cook, stirring occasionally, about 15 minutes.
Meanwhile, puree roasted carrots, vegetable stock, and coconut milk in a blender or food processor. When potatoes and onions are nicely browned, push them to the edges of the pot and add another TB of oil to the middle. Stir in jalepeno, ginger, and garlic and cook for about a minute. Stir in spice mix and cook for another minute. Stir in carrot/stock/milk puree, bring to a boil, then turn heat down to low. Stir in sugar/syrup and garbanzo beans. Cover and simmer. Chop cilantro for garnish. When potatoes are cooked through, stir in peas and fresh lime juice to taste.
Serve over white or brown jasmine or basmati rice, topped with herbed yogurt and fresh chopped cilantro (and fruit). Makes A TON. About eight good servings, I'd guess.
तुम जियो हजारों
दिन हो पचास
May you live
each year have
fifty thousand days.