Take Back the Kitchen: Alma’s Indian Coconut Curried Vegetables

Cauliglour an potato curry.jpg
Sometimes the bulk of a dish is really the spices. If your pantry has a good selection, just adding a few other ingredients can make dinner a breeze. This is very true of Indian food which relies heavily on curries which are just a lot of spices mixed together. Enjoy this vegetarian dish that will satisfy even the most carnivorous in the bunch!
Indian Coconut Curried Vegetables
1 head cauliflour chopped into bite sized pieces and steamed
7 medium sized potatoes, cut into 1/2″X 1/2″ pieces, steamed until almost fully tender-keep checking so they don’t get mushy and put into ice cold water to stop cooking.
3 cups cooked chick peas
1 onion, chopped
1 TBS canola oil
1 inch ginger, grated
2 TBS yellow mustard seeds
1 TBS cumin seeds
3 tsp salt
3 tsp ground black pepper
1 1/2 TBS curry powder
1 tsp garam masala spice (can get at Whole Foods or any Indian Market)
4 curry leaves (can pretty much just find in Indian food stores-not vital)
4-5 whole cardamom seeds (can get at Whole Foods or any Indian Market-they are for flavor so do NOT eat them)
1 cup golden raisins
1 15 oz. can coconut milk
Yoghurt sauce:
Mix fat free yoghurt with any Indian condiment like chili sauce, mango salsa or coriander chutney
In a very large saute pan or big pot, heat up the oil.
When hot, add mustard seeds,cumin seeds, curry powder, garam masala, cardamom pods and curry leaves and stir for a minute or so.
Add ginger and stir.
Add chopped onion and keep stirring until onions wilt and become translucent, about 7-10 minutes.
Add coconut milk and stir until combined with all the spices .
When it starts to simmer, add cooked cauliflour, chick peas and steamed potatoes.
Add raisins and salt and pepper.
Keep cooking until all the vegetables are hot.
Serve with brown rice and some yoghurt sauce. Dee-licious!
For more great recipes, please visit takebackthekitchen.com