There’s no need to be alarmed, I’m not turning into a vegetarian! I would never do that to you. In fact, there’s a ham curing in my fridge as we speak, (more fun with Charcuterie!) so don’t worry, meat will return shortly. This curry was created because I had some broccoli and cauliflower that needed to be used up and I was in the mood for a little spice so it was a natural choice. Paired with some wild rice it was a pretty easy dinner to put together. Not as easy as prechopped vegetables, readymade sauce and instant rice but I never said this was a 5 minute, tasteless meal. Maybe if I did, I would be the new Dunkin Donuts spokesperson…
Now then, I’ve got a question for you: What do you think of me posting recipes that I’ve sampled from other blogs? Would you rather see something new, or do you like variations of recipes you may have seen elsewhere? From my point of view I like seeing how different people make the same thing and what spins they put on it. Also, the more people I see make a recipe that looks difficult, the more confidence I have in making it myself. But that’s just me, feel free to disagree.
Brilynn’s Veg Curry (Adapted from The Ultimate Hot & Spicy Cookbook, Ed. Jenni Fleetwood)
3 garlic cloves, chopped
1 inch of fresh ginger root, grated
1 fresh red chili pepper, seeded and minced
1 T oil
1 onion, sliced
1 small potatoes, sliced
2 T butter
1 T curry powder
Pinch of saffron
1 cauliflower, cut into florets
2 broccoli stalks, cut into florets
2 cups stock
3 T creamed coconut
1 can chick peas, drained and rinsed
Handful of yellow sultanas, (I like that word better than raisins)
Squeeze of lemon juice
Salt and pepper
Combine garlic, ginger, chili, curry and oil in food processor or with a mortar and pestle to form a paste.
Heat butter in a large pan, add onion and potato and cook for about 5 min. Add the paste and stir to combine.
Add the cauliflower and broccoli florets and stir well, then pour in the stock. Bring to a boil and then add the coconut. Stir until it melts and combines.
Season well, then cover and simmer for 10 min. Add the chick peas and sultanas and cook, uncovered, for another 12 minutes.
Add saffron, lemon juice and salt and pepper to taste.
Serve over wild rice.