Curry
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Golden Mixed Vegetable Curry

Gone are the long days of happy summer and we are now in cold January weather. Specially being a day with snow bearing down we all were craving for a something comforting for our dinners. It also feels like an ideal accompaniment for the 100% whole wheat sourdough loaf that we baked in the morning. what would be better than fragrant golden mixed vegetable curry and sourdough loaf on a cold wet January day is there?

This one is also a favorite from my mother in law’s cookbook.

So here is what you need

 

Your veggies and things

1 cup of raw peanuts

1 small carrot cut into bite sized pieces

Red and green bell peppers

Handful of green beans or a can of green beans if that is what in your pantry

Half a head of cabbage  

Half a cup of green peas

Seasoning base

1 teaspoon mustard seeds

three cloves of garlic crushed

1 to 1 1/2-inch piece of ginger, peeled and chopped

1 to 2 hot chili peppers

A sprig of curry leaves

Few shallots or a small red onion, cut in half and roughly chopped

1 tablespoon of coriander powder

1 teaspoon ground turmeric

sea salt to taste

1 tsp of rice flour

Sri Lankan black curry powder (optional)

Preparation

Few tablespoons olive oil for tempering

1/4 cup dried unsweetened shredded coconut

1 14-ounce can of coconut milk

Now to prepare the curry

Process dried coconut, rice flour and mustard seeds in food processer (grinding attachment) or mortar and pastel. Set it aside to use it at the end.

Next heat a splash of oil over medium high heat in a wide deep pan. Add pinch of mustard seeds and cumin seeds let it crackle. Add the thinly sliced onion and cook until translucent. Add ginger garlic, rest of the green chilies and sprig of curry leaves. Sauté’ until fragrant and add carrots, peppers, green beans and peanuts. When they are just about tender add turmeric, coriander and salt. Stir in shredded cabbage and coconut milk.  Mix well to coat vegetables turn the heat to low let simmer until the vegetables are done.  add greens and green peas and let it heat and just cook through.  

Finally, add coconut mustard puree simmer for few more minutes in gentle heat to thicken the sauce. Keep an eye so that vegetables do not overcook. Finally taste for seasoning and adjust salt to your liking.

Serve warm over rice, bread or flat bread /naan. I hope this ward golden yellow curry will keep you warm in cold days.

Extra tips.

I know this is a long list of ingredients. If you do not have all of them in your hand please do not worry, it is a very forgiving curry that can take most of your stew vegetables and carry it.

Sri Lankan black curry powder give this curry a distinct flavor, but if you do not have it please do not let that stop you from making it. It is still going to be flavorful with all the vegetables and turmeric in it. If you make it let me know how it turns out.

Finally, I know mustard seeds are hard to grind. Add a tiny bit of salt to your mortar and pastel and it will do your job easier.  

Wishing you a happy curry experience !