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
1
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
2
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
3
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
4
Add the onion and cook, stirring, until lightly browned, about 3 minutes.
Ingredients you will need
Onion
5
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
6
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
7
Add the vegetables, season with salt and pepper and stir to combine.
Ingredients you will need
Salt And Pepper
Vegetable
8
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
9
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
10
Transfer to a platter and garnish with the cilantro.
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.