Vegetable curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head cauliflower, cored | |
| Cut into florets | ||
| 2 | Potatoes | |
| Peeled and diced | ||
| 8 | tablespoons | Clarified butter |
| 1 | medium | Yellow onion(s) |
| Peeled and minced | ||
| 1 | Green apple | |
| Peeled, cored, minced | ||
| 3 | Garlic clove(s) | |
| Peeled and minced | ||
| 8 | Whole shallots, peeled | |
| 2 | tablespoons | Ginger |
| Peeled and minced | ||
| 2 | tablespoons | Curry powder |
| 1 | tablespoon | Flour |
| 14 | ounces | Can coconut milk |
| 16 | ounces | Can chickpeas, drained |
| 1 | pounds | Spinach, washed |
| Coarsely chopped | ||
Directions
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.
Saveur
Jan-Feb 96
Submitted By DIANE LAZARUS On 12-22-95