Ingredients
Method
- Rinse and prep vegetables, onions, green chilies. (Green chilies optional)
- Soak cashews and grind them to a fine paste if you are using them. Finely mince ginger and garlic.
- Heat olive oil and fry onions, ginger, garlic, green chili, and curry leaves. Add stick of cinnamon and fenugreek seeds.
- Add the vegetables and fry for five minutes, add yellow curry powder and black curry powder. stir the curry powder in and add coconut milk. cover and cook until vegetables become tender.
- If using, add cashew paste and cream cheese once the vegetables become soft bit firm and simmer for an additional five minutes, until sauce is bubbly and thick. turn the heat off and sprinkle a pinch of black curry powder for garnishing.
From vegetable curry to a curry rice dinner
- Cook two cups of white basmati rice in a pot about 80% of the way (almost done, but firm). Remove from pot, drain the excess water out.
- Measure out an approximate cup and a half of curry sauce and separate vegetables into a separate bowl.
- Layer in the rice and curry sauce alternatively in the same pot the rice was cooked and place the cover back. Allow the rice to finish cooking under low heat, absorbing the flavor.
- Once the curry sauce is absorbed and rice finishes cooking mix in the vegetables. Serve immediately.
Video
Notes
Notes:
How to get curry powders
I am using my own curry powder blends for this curry. However, any mild curry powder can be used to make this curry and it will yield a delicious curry. If you are interested, I have included links to read how to make my curry powder blends and how to use them.
Customizing options
- Add a tablespoon of cream cheese for extra creamy bubbly sauce.
- Add soaked cashews to make a curry with nutty aroma and flavor.
- Add a diced chicken breast and half a teaspoon of red chili powder to add extra proteins.
- Add a tempering with sliced dry red chili, teaspoon of sliced ginger and garlic and a shallot for extra spicy curry