Winter Vegetable Curry with Paratha and a little Indian Tomato Pickle
Like I’ve said many times, I could eat some kind of curry almost every night and never get tired of it. This hasn’t changed for me even during the pandemic. I think I crave a good curry now even more then before Covid. I’m not sure why that is, but since I’m not going to argue with myself about this, I usually just give in and get cooking.
Earlier this year I subscribed to the Washington Post to support journalism because unbiased news are more important than ever in my opinion. The WaPo provides that for me, in addition to featuring some of the tastiest recipes around. That’s where I first encountered cookbook author Meera Sodha. I then checked out her books from our local library and liked them so much that I bought all three. This recipe is from her newest book titled East, an entirely vegan/vegetarian book taking you on a culinary journey across Asia.
For me, recipes are a springboard to explore flavors
and I always try to be flexible if I don’t have a listed ingredient that the recipe calls for.
Leftovers with a little more fresh spinach and chopped tomato for freshness.
Here’s what you’ll need for the curry:
- 1 teaspoon cumin seeds
- several cloves of garlic
- 1 to 1 1/2 inch piece of ginger, peeled and chopped
- 1 to 2 hot chili peppers
- 1/4 cup dried unsweetened shredded coconut
- 1 14-ounce can of coconut milk
- a few tablespoons canola or other mild oil
- 1 onion, cut in half and thinly sliced
- 1 to 1 1/2 pounds of tiny potatoes, cut in half
- 1 small head of cauliflower cut into bitesized florets
- 2 tablespoons of good quality curry powder ( I use hot Bolst Madras Curry Powder)
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1 1/2 cups frozen green peas
- 6 to 8 ounces of baby spinach
In a blender puree the cumin seeds, garlic, ginger, chili pepper, dried coconut and a little of the coconut milk.
When pureed add the rest of the coconut milk and pulse the mixture a few times.
Don’t over process it or it will separate. Set this sauce aside.
Next heat a splash of oil over medium high heat in a wide deep pan.
Add the thinly sliced onion and cook until it starts to brown.
Stir the onion every so often and then add the cut potatoes. Sauté about ten minutes.
Add the cauliflower and continue to cook a little longer.
Sprinkle the curry powder and turmeric over the veggies.
Stir and sauté until the spices are fragrant.
Pour the sauce into the pan and bring everything to a gentle boil.
Reduce the heat, cover the pan and simmer gently until the veggies are tender.
Now add the frozen peas and layer the spinach over the veggies.
Put the lid back on, turn up the flame until the peas are hot and the spinach is wilted .
Stir everything gently together and taste. Add a little salt if it’s needed.
Serve this curry with rice or some Indian flatbread like a naan, paratha or chapati.
And of course a little Indian pickle really perks things up! 😉
Do you have a favorite curry recipe?