This recipe comes from The New Moosewood by Mollie Katzen and was easily one of the more satisfying moments of my night-- although I think the samosas could have been just as satisfying with a little more time and skill. I would serve this again, even though it requires a lot of ingredients and chopping. We ate it without rice, but I think like all curries it would be better over some rice or noodles.
On The Side:
Begin cooking some rice at around the same time you start preparing the curry. 2 cups brown rice in 3 cups water will be the right amount.
Ingredients:
2 medium-small (3-inch diameter) potatoes, cut into small chunks
[1/2 cup shredded unsweetened coconut
1 Tbs. mustard seeds
3 medium cloves garlic, peeled
1 1/2 Tbs. minced fresh ginger
1/2 C. lightly toasted peanuts
1 tsp. turmeric
1/2 tsp. ground cloves or allspice
2 Tbs. toasted cumin seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 C. water (more, as needed)]
1 to 2 Tbs. peanut oil
1 1/2 C. chopped onion
1 tsp. salt
1 large cauliflower, cut in 1-inch pieces
1 medium carrot, thinly sliced
optional: 1 cup cooked chick peas
3 to 4 Tbs. lemon juice
Directions:
1) Boil the potatoes until just tender. Drain and set aside.
2) Place the next 11 ingredients in a blender and puree until fairly homogeneous. Add extra water, as needed, to form a soft, workable paste.
3) Heat the oil in a large, deep skillet or Dutch oven, and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.
4) Add the cooked potatoes, chick peas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.
ON THE SIDE:
Your choice of condiments:
Raita
Lemon slices
Orange slices
Toasted nuts
Toasted coconut
Raisins
Sliced cucumbers
Sliced tomatoes
Thin strips of bell pepper
Time: 30 to 40 minutes to prepare.
Yield: about 6 servings. (This served eight easily. I think it could do ten if needed.)
I omitted the cumin seeds and substituted 2 Tbs. cumin powder, omitted the sesame seeds, and omitted the carrot. I did use one can of cooked chick peas and some sweetened coconut, but I don't think it harmed anything. This made a massive amount of delicious curry. With all the potential flavors in it, however, I found it too bland for my liking and added a significant amount of salt and pepper at the end. I would keep the chick peas, cut down on the lemon juice and add in some non-blended toasted peanuts to the final dish and serve it over the brown rice, instead of as a free standing entree.
On The Side:
Begin cooking some rice at around the same time you start preparing the curry. 2 cups brown rice in 3 cups water will be the right amount.
Ingredients:
2 medium-small (3-inch diameter) potatoes, cut into small chunks
[1/2 cup shredded unsweetened coconut
1 Tbs. mustard seeds
3 medium cloves garlic, peeled
1 1/2 Tbs. minced fresh ginger
1/2 C. lightly toasted peanuts
1 tsp. turmeric
1/2 tsp. ground cloves or allspice
2 Tbs. toasted cumin seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 C. water (more, as needed)]
1 to 2 Tbs. peanut oil
1 1/2 C. chopped onion
1 tsp. salt
1 large cauliflower, cut in 1-inch pieces
1 medium carrot, thinly sliced
optional: 1 cup cooked chick peas
3 to 4 Tbs. lemon juice
Directions:
1) Boil the potatoes until just tender. Drain and set aside.
2) Place the next 11 ingredients in a blender and puree until fairly homogeneous. Add extra water, as needed, to form a soft, workable paste.
3) Heat the oil in a large, deep skillet or Dutch oven, and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.
4) Add the cooked potatoes, chick peas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.
ON THE SIDE:
Your choice of condiments:
Raita
Lemon slices
Orange slices
Toasted nuts
Toasted coconut
Raisins
Sliced cucumbers
Sliced tomatoes
Thin strips of bell pepper
Time: 30 to 40 minutes to prepare.
Yield: about 6 servings. (This served eight easily. I think it could do ten if needed.)
I omitted the cumin seeds and substituted 2 Tbs. cumin powder, omitted the sesame seeds, and omitted the carrot. I did use one can of cooked chick peas and some sweetened coconut, but I don't think it harmed anything. This made a massive amount of delicious curry. With all the potential flavors in it, however, I found it too bland for my liking and added a significant amount of salt and pepper at the end. I would keep the chick peas, cut down on the lemon juice and add in some non-blended toasted peanuts to the final dish and serve it over the brown rice, instead of as a free standing entree.
1 comment:
The original recipe calls for toasting the seeds and peanuts first. I think that intensifies the flavour.
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