Vegetable Curry (with Chicken, if You Want)

Name: Vegetable Curry (with Chicken, if You Want)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings Serving suggestion: Basmati rice and chutney; 118 milliliters whole, peeled, canned tomatoes (with puree), roughly chopped; 1 leave Cilantro , for garnish; 2 (3-inch) long cinnamon stick, broken in; 1 teaspoons coriander seeds; 0 teaspoons cumin seeds; 2 teaspoons Madras-style curry powder; 1 bay leaf, preferably fresh; 3 inches peeled, fresh ginger; 5 cloves garlic; 6 green cardamom pods; 1 jalapeno, or more to taste; 4 servings Kosher salt and freshly ground black pepper; 2 liters mixed 1-inch-cut vegetables, such as cauliflower, potatoes, green beans, or eggplant; 397 grams unsweetened coconut milk; 59 milliliters vegetable oil; 1 Tbsp water, plus more as needed; 4 whole allspice; 1 medium yellow onion, sliced

Vegetable Curry (with Chicken, if You Want)

The recipe Vegetable Curry (with Chicken, if You Want) is ready in roughly 1 hour and 15 minutes and is definitely an excellent gluten free and vegan option for lovers of Indian food. This recipe serves 4. One portion of this dish contains about 58g of protein, 60g of fat, and a total of 1789 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have coriander seeds, curry powder, water, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as a main course.

Instructions

In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.

Ingredients you will need

Garlic

Ginger

Water

Equipment you will use

Food Processor

Heat the oil in a stew pot or Dutch oven over medium-high heat.

Ingredients you will need

Stew

Cooking Oil

Equipment you will use

Dutch Oven

Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds.

Ingredients you will need

Cinnamon Stick

Coriander

Allspice

Bay Leaves

Cardamom

Clove

Cumin

Add the onion and cook, stirring, until lightly browned, about 3 minutes.

Ingredients you will need

Onion

Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.

Ingredients you will need

Curry Powder

Ginger Paste

Jalapeno Pepper

Garlic

Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.

Ingredients you will need

Tomato

Cooking Oil

Add the vegetables, season with salt and pepper and stir to combine.

Ingredients you will need

Salt And Pepper

Vegetable

Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.

Ingredients you will need

Coconut Milk

Vegetable

Water

Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Whole Chicken

Broth

Sauce

Equipment you will use

Slotted Spoon

Bowl

Transfer to a platter and garnish with the cilantro.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

4servings

Serving suggestion: Basmati rice and chutney 118milliliters

whole, peeled, canned tomatoes (with puree), roughly chopped 1leave

Cilantro , for garnish 2

(3-inch) long cinnamon stick, broken in 1teaspoons

coriander seeds 0teaspoons

cumin seeds 2teaspoons

Madras-style curry powder 1

bay leaf, preferably fresh 3inches

peeled, fresh ginger 5cloves

garlic 6

green cardamom pods 1

jalapeno, or more to taste 4servings

Kosher salt and freshly ground black pepper 2liters

mixed 1-inch-cut vegetables, such as cauliflower, potatoes, green beans, or eggplant 397grams

unsweetened coconut milk 59milliliters

vegetable oil 1Tbsp

water, plus more as needed 4

whole allspice 1medium

yellow onion, sliced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.