You know about cravings, right? I get them often for chocolate. But this time I just got a hankering for some Indian food. We could have gone out to eat it, but I decided I wanted to make something. I’d been looking for another recipe for a luncheon I was planning and as I was leafing through one of my cookbooks, Secrets from a Caterer’s Kitchen
There are a lot of items in this recipe, but about a third of them are spices. And then there are all the vegetables. A trip to the market was in order since I didn’t have all the veggies. But once I started cooking, it really didn’t take all that long to put it together. The original recipe called for one can of full-fat coconut milk and one of light. I only had light on my pantry shelf, so that’s what was in this one. I used chicken broth instead of vegetable broth, and I had some chicken pieces on hand, so those were tossed in also. The grapes (halved, but there aren’t all that many of them) are a fun addition, plus the fresh, diced pineapple. I liked the frozen peas tossed in at the end, too. The dish is not sweet. You might think it is with the fruits in it, but there’s not much fruit.
This dish was just great. Really, better than great – it was fabulous. There are so MANY layered flavors in this – each and every bite was a flavor burst. And because there are so many different things in this, no bite was quite like the last.
I also made a rice dish to go under it (I’ll post it tomorrow) that has lots of similar flavors but with cinnamon and diced bananas added. It wasn’t hard to do at all, but you can serve this curry with plain jasmine or basmati rice. All I had on hand was basmati brown rice. You can choose. The curry is not thickened – it does have a thicker consistency because of the coconut milk, but it isn’t enhanced with anything to thicken it, so you’ll want to serve this in wide bowls with the rice on the bottom. Likely this wouldn’t freeze well – at least I don’t recommend it, but it will keep for several days in the refrigerator. The recipe indicates you can make it a day ahead and gently reheat it before serving. I made it earlier in the day, and we invited friends over to partake. This is one of those times when you need to ask your guests if they like spicy, Indian food. We called to invite one couple and the opening sentence was – if you like spicy Indian food, you’re invited for dinner. If not, well, next time! (They said yes.) We knew our friends Lynn & Sue like Indian food already. So there were six of us and we nearly slicked up the entire recipe for eight. There’s just enough for a small serving of leftovers. Everyone liked it. It’s so unusual, with the mixture of fruit and vegetables. And the bananas in the rice were also noticed by all.
Do be very careful about cooking this too long – if you do, the vegetables will get that dull-ish look, more gray than colorful. I heated it a couple of times during the afternoon so I wouldn’t have to re-package it to put in the refrigerator – obviously I also couldn’t leave it sitting out at room temp for 5 hours. However, each time I reheated it a bit, that tended to cook everything a little more. It never changed the texture of the veggies, but it did change the color! So, either make it ahead and cool it, refrigerate it, then reheat. Or, make it just before serving. The vegetables that turn color (green beans, particularly, and peas) should be added in at the end. I’ve changed the recipe to reflect those changes. I’ll be making this again, no question.
Vegetable Coconut Curry
Recipe By: From Secrets from a Caterer’s Kitchen by Nicole Aloni
Serving Size: 8
NOTES: This can be made up to one day in advance and reheated very gently. Serve over basmati or jasmine rice. If you want protein, add some diced chicken. Or, if you like tofu, that could also be added. If you have leftovers, they can be served as a soup with some added broth. Be sure to add some rice to it (precooked). I serve this with Caribbean Rice (with lots of Indian type spices, red onions, bananas, peanuts and cilantro) and a green salad dressed with an Indian-spiced dressing.
1 large sweet potato — or Russet, peeled, cut in small dice
1/4 cup clarified butter
1/4 cup peanut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cardamom seeds
4 cloves garlic — minced
2 tablespoons fresh ginger — minced
1 cup shallots — chopped
1/4 cup curry powder — or to taste (I used about 3 T.)
1/2 cup chicken broth — or vegetable broth (or water)
1 whole red bell pepper — thinly sliced
1 cup carrots — thinly sliced
1/2 cup haricot verts — (young green beans), cut in 2-inch lengths
2 cups cauliflower flowerets
1 cup fresh pineapple — diced
27 ounces light coconut milk
2 whole serrano peppers — seeded, finely minced
1 tablespoon kosher salt
1/2 cup frozen peas
1 cup grapes — halved
1/2 cup fresh cilantro — chopped (garnish)
1. Place the sweet potato in a microwave-safe bowl and cook for about 2 minutes (it will be under-done). Set aside.
2. In a heavy 5-6 quart pan heat the clarified butter and peanut oil over medium heat until a light haze forms over it. Add the mustard and cardamom seeds, garlic, and ginger and saute for 2 minutes. Add the shallots and saute until soft and golden brown, 12-15 minutes. Stir in the curry powder and saute for 2-3 minutes, until aromatic. Add the vegetable broth and stir to mix well.
3. Add the bell pepper, carrot, sweet potato, cauliflower and pineapple and toss to coat with the spices. Add the coconut milk, chiles and salt. Bring to a simmer, cover, reduce heat and simmer about 10 minutes. Add the green beans and continue to simmer for 5 more minutes, until the green beans are just tender. If the mixture becomes dry add water, a tablespoon at a time.
4. Add the peas and grapes and simmer for one minute. Add salt if desired. Garnish with cilantro. Serve over rice.
Per Serving: 263 Calories; 19g Fat (60.7% calories from fat); 4g Protein; 23g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 809mg Sodium.
A year ago: Corn and Black Bean Salad
Three years ago: Asian Slaw (a cole slaw)
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