Vegetable curry

Yield: 6 servings

Measure Ingredient
½ \N Head cauliflower, cored
\N \N Cut into florets
2 \N Potatoes
\N \N Peeled and diced
8 tablespoons Clarified butter
1 medium Yellow onion(s)
\N \N Peeled and minced
1 \N Green apple
\N \N Peeled, cored, minced
3 \N Garlic clove(s)
\N \N Peeled and minced
8 \N Whole shallots, peeled
2 tablespoons Ginger
\N \N Peeled and minced
2 tablespoons Curry powder
1 tablespoon Flour
14 ounces Can coconut milk
16 ounces Can chickpeas, drained
1 pounds Spinach, washed
\N \N Coarsely chopped

1. Parboil cauliflower in a large pot of water for 5 min. Drain in a colander and rinse with cold water. Repeat process with potatoes. Set both aside.

2. Heat butter in a skillet over medium-high heat. Add onions, apples, garlic, shallots, and ginger, and cook until onions are golden, about 10 min.

3. Add curry powder and cook, stirring frequently, until mixture turns dark brown, about 8 min. Stir in flour and cook 2 min more.

4. Add coconut milk, chickpeas, cauliflower, potatoes, and ½ cup water. Lower heat to medium, cover, and cook 15 min. Add spinach, cover, and cook until wilted, about 3 min. Serve warm over rice with condiments such as raisins, flaked coconut, chopped cilantro, and toasted cashews.


Jan-Feb 96

Submitted By DIANE LAZARUS On 12-22-95

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