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This is a great one-pot meal. I sometimes double the recipe, as everyone in my house fights for the leftovers the next day.
~ 2 inch piece fresh ginger, peeled and thinly sliced crosswise
~ 5 garlic cloves, peeled
~ 2 Tbsp vegetable oil
~ 1 tsp mustard seed
~ 1 tsp cumin seed
~ 2 large tomatoes (1.5 pounds total) roughly chopped (or substitute a can or two of chopped tomatoes)
~ 2 medium russet potatoes, peeled and cut into 1/2 inch dice
~ coarse salt and ground pepper
~ 1 head cauliflower, cut into florets
~ 1/2 pound okra, stemmed and halved lengthwise (or asparagus or eggplant)
~ 3 cups cooked white rice, for serving
1. In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
2. In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
3. Add potatoes and 3.5 cups water; season with 1 tsp salt and pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice and if you like, a dollop of plain yogurt.
Serves 4 ~ prep time: 20 minutes ~ total time: 40 minutes
I also thought this might be helpful It's a conversion table for cooking. http://www.botanical.com/botanical/cvcookix.html
~ 2 inch piece fresh ginger, peeled and thinly sliced crosswise
~ 5 garlic cloves, peeled
~ 2 Tbsp vegetable oil
~ 1 tsp mustard seed
~ 1 tsp cumin seed
~ 2 large tomatoes (1.5 pounds total) roughly chopped (or substitute a can or two of chopped tomatoes)
~ 2 medium russet potatoes, peeled and cut into 1/2 inch dice
~ coarse salt and ground pepper
~ 1 head cauliflower, cut into florets
~ 1/2 pound okra, stemmed and halved lengthwise (or asparagus or eggplant)
~ 3 cups cooked white rice, for serving
1. In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
2. In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
3. Add potatoes and 3.5 cups water; season with 1 tsp salt and pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice and if you like, a dollop of plain yogurt.
Serves 4 ~ prep time: 20 minutes ~ total time: 40 minutes
I also thought this might be helpful It's a conversion table for cooking. http://www.botanical.com/botanical/cvcookix.html