Tuesday, September 25, 2012
It's been a while since I've posted, but my goal is to make this blog fun for myself and never a chore. Recently, I've been making simple dishes and this one tasted SO good, I decided to sit myself down and share it with you. Time to get back in the blogging saddle again!
This is a vegetable curry for beginners and also for those who don't like their curry blazing hot with spice. It's easy to ADD heat and if you like it that way, go for it. However, I am an admitted spice wimp.
Here's how to do it:
1 TBL vegetable oil
2 tsp brown mustard seeds
1 medium yellow onion, diced small
1 C long-grain white rice
coarse salt and pepper
1 TBL red curry paste
1 C unsweetened coconut milk (from a 13.5 oz. can)
1 sweet potato (3/4 lb) cut into 1-inch chunks
1 small cauliflower, cut into florets
1 can (15.5 oz.) chickpeas, rinsed and drained
fresh cilantro for serving
1. In a medium saucepan, heat 1 TBL oil over medium-high heat. Add mustard seeds and half the onion. Cook, stirring, until the onion is soft, about 3 minutes. Add rice and stir to combine. Add 1 1/2 C water, season with salt and pepper and bring to a boil. Cover, reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 tsp oil over medium-high heat. Add remaining onion and cook, stirring often, until soft, about 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 C water; bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover and simmer until vegetables are tender, about 15 minutes.
3. Stir chickpeas into curry and increase the heat to high. Simmer rapidly until liquid reduces slightly, about 2 minutes. Serve curry over rice with fresh cilantro.