WS's Indian-style Vegetable Curry features Cauliflower, Chickpeas, and Green Beans.
I know that images of spices like this one are a dime a dozen - every recipe for curry powder has one. I swore that I wasn't going to succumb to the temptation to take another, but as I was toasting the spices for Wednesday Supper's homemade yellow curry and garam masala powders, I just couldn't resist. Yes, the spices are pretty - but I mostly wanted to capture the aroma of those warm, rich, complex, and captivating spices. Alas, this isn't a scratch-and-sniff photo, so I'm pretty sure I failed. But trust me, they're there.
This dish is served with 24 oz of curry, 12 oz of Basmati Rice, and Mint-Cilantro-Yogurt Chutney. (To appeal to a broader range of palates, this is a mild curry, so extra serrano chilis are provided as well :).
Curry: Black Pepper, Curry Powder (Cayenne, Cardamom, Cinnamon, Clove, Coriander, Cumin, Fenugreek, Ginger, Mustard, Nutmeg, Salt, White Pepper), Cauliflower, Chickpea, Coconut Milk. Garlic, Ginger, Onion, Peas, Red Potato, Serrano Chili, Tomato Paste, Salt, Vegetable Oil
Rice: Basmati Rice, Cardamom, Cinnamon, Clove, Onion, Salt, Vegetable Oil
Chutney: Cilantro, Garlic, Ginger, Jalapeno Pepper, Lemon Juice, Mint, Salt, Sugar, Yogurt
- Curry: Gently simmer, stirring occasionally, until hot. To appeal to a broader range of palates, this is a mild curry, so if desired, add jalapenos while heating.
- Microwave: Splash with one tbsp water and cover with a damp paper towel. Heat for 30-second increments, fluffing in-between, until heated through (about two minutes).
- Stovetop: Add rice to a pot and sprinkle with two tbsp water. Cover and heat over low heat until warmed through (about three-four minutes), stirring occasionally.
- Garnish with Mint-Cilantro-Yogurt Chutney.