30 Min
DF
GF
V
Vegetable Harvest Curry
This is a classic curry recipe – use any combination of root vegetables. To make a richer curry, add more coconut milk. Alternately using coconut oil instead of olive imparts a slightly sweeter taste to the curry. Serve with rice, rotis or bread.
This is a classic curry recipe – use any combination of root vegetables. To make a richer curry, add more coconut milk. Alternately using coconut oil instead of olive imparts a slightly sweeter taste to the curry. Serve with rice, rotis or bread.
Cook Time
30 Minutes
Serves
3
Directions
Step 1
With a mortar and pestle, crush the mace, cloves, cardamom, and peppercorns into smaller pieces (not entirely ground).
Step 2
In a large Dutch oven or stockpot, heat the oil and pop the crushed spices. Immediately add the kari leaves and minced onions and cook on high heat, stirring frequently. The onions will sweat and begin to turn golden in color.
Step 3
Add the garlic, vegetables, and ginger purée and continue cooking on medium heat for 2 to 3 minutes. Next, add the turmeric, cumin, coriander, chili powder, and salt. Add the tomatoes and lower the heat to let the curry simmer for another 3 to 4 minutes.
Step 4
Next add the coconut milk and 1 cup of water and bring the entire curry to a boil. Then lower the heat, cover the stockpot and simmer for 8 to 10 minutes or until the vegetables are tender. Add the greens just before turning the heat off. Garnish with cilantro before serving.
Notes & Variations
- If whole spices are not available, add one 1 teaspoon of garam masala, a traditional Indian aromatic spice blend at the end.
- A curry is best eaten an hour or two after prepared, this helps bring the flavors together.
- The whole spices contribute to the aroma so when heating them, be careful not to burn them or they will render the curry slightly bitter.
Ingredients
1/4 cup olive oil
1/2 teaspoon whole mace
1/2 teaspoon cloves
1/2 teaspoon cardamom pods
1/2 teaspoon black peppercorns
1 1/2 cup minced onions (white or yellow)
10 to 12 kari leaves
1 tablespoon minced garlic
3 to 4 cups vegetables (carrots, potatoes, turnips, parsnips, or other vegetables)
2 tablespoons ginger purée
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoon crushed coriander seeds
1 teaspoon chili powder
1 1/2 teaspoons sea salt
1/2 cup crushed tomatoes (canned)
1/2 cup coconut milk
2 cups chopped greens (such as spinach, watercress, kale, or mustard greens)
2 tablespoons chopped cilantro for garnish
Step 1
With a mortar and pestle, crush the mace, cloves, cardamom, and peppercorns into smaller pieces (not entirely ground).
Step 2
In a large Dutch oven or stockpot, heat the oil and pop the crushed spices. Immediately add the kari leaves and minced onions and cook on high heat, stirring frequently. The onions will sweat and begin to turn golden in color.
Step 3
Add the garlic, vegetables, and ginger purée and continue cooking on medium heat for 2 to 3 minutes. Next, add the turmeric, cumin, coriander, chili powder, and salt. Add the tomatoes and lower the heat to let the curry simmer for another 3 to 4 minutes.
Step 4
Next add the coconut milk and 1 cup of water and bring the entire curry to a boil. Then lower the heat, cover the stockpot and simmer for 8 to 10 minutes or until the vegetables are tender. Add the greens just before turning the heat off. Garnish with cilantro before serving.
1/4 cup olive oil
1/2 teaspoon whole mace
1/2 teaspoon cloves
1/2 teaspoon cardamom pods
1/2 teaspoon black peppercorns
1 1/2 cup minced onions (white or yellow)
10 to 12 kari leaves
1 tablespoon minced garlic
3 to 4 cups vegetables (carrots, potatoes, turnips, parsnips, or other vegetables)
2 tablespoons ginger purée
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoon crushed coriander seeds
1 teaspoon chili powder
1 1/2 teaspoons sea salt
1/2 cup crushed tomatoes (canned)
1/2 cup coconut milk
2 cups chopped greens (such as spinach, watercress, kale, or mustard greens)
2 tablespoons chopped cilantro for garnish
Notes & Variations
- If whole spices are not available, add one 1 teaspoon of garam masala, a traditional Indian aromatic spice blend at the end.
- A curry is best eaten an hour or two after prepared, this helps bring the flavors together.
- The whole spices contribute to the aroma so when heating them, be careful not to burn them or they will render the curry slightly bitter.
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
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