Vegetable Curry

By Bostoncook

Ingredients

• 5 garlic cloves
• 1 piece ginger root, 3"
• 1 tablespoon water, plus more as needed
• 1/4 cup vegetable oil
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 6 cardamom pods
• 4 whole allspice
• 3 whole cloves
• 1 cinnamon stick, broken in half
• 1 bay leaf, preferably fresh
• 1 medium yellow onion, sliced
• 2 teaspoons curry powder
• 1/2 jalapeño, or more to taste
• 1/2 cup tomatoes, canned, roughly chopped
• 8 cups vegetables, cut up
• Kosher salt, to taste
• pepper, to taste
• 1 can coconut milk
• 2 cups cooked chicken, in cubes
• cilantro, for garnish
• Basmati rice, for serving
• Chutney, for serving

Details

Servings 6

Preparation

Step 1

1. In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.

2. Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic ginger paste, curry powder, and jalapeño and cook, stirring, until lightly browned and fragrant, about 1 minute.

3. Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.

4. Add the vegetables, season with salt and pepper and stir to combine.

5. Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.

6. Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro.

Notes: Recipe adapted from Food Network Kitchens

This was fine, and certainly not awful by any means, but just wasn't very memorable or worth making instead of trying other recipes.
Used light coconut milk (which likely made a big difference), tofu instead of chicken (and pan-fried a bit first). Used cauliflower, carrots, onions, bell peppers for the veggies.