Vegetable curry with rice

Just look at those colors. It’s true that we eat first with our eyes and this easy, economical recipe for curried vegetables is a treat for the eyes. There’s nothing bland about this, even over brown rice as we have here, and the recipe does double duty as a side dish when served without rice.

I saw this at Food & Wine; it caught my eye because I’ve been on a chana masala kick but vegetarian and curry are really all they have in common. This is not a stew, but it has a little sauce, and the ingredients differ. The cauliflower, cooked until just tender, gives the dish a satisfying chew which many meatless meals lack. With three other favorite veggies here — tomatoes, potatoes and peas — I had to try it and it did not disappoint.

A few notes about changes: I used only half the oil specified and I think that’s the way to go, adding more if and when it’s needed. I didn’t need more. Of course, ghee instead of oil would be fabulous. And I did use the full amount of cilantro, which is hardly my favorite; it wasn’t overwhelming and brightened up the dish, much like lime juice brightens so many Mexican foods.

Vegetable Curry with Rice

Adapated from Food & Wine

4 TB vegetable oil
1 TB coriander
1 1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets
1 1/2 pounds / 680g potatoes, large dice
1 cup canned crushed tomatoes in puree *
1/2 cup (1 polite handful) chopped cilantro, divided
1/2 cup / 118 ml water
1 tsp salt
1 cup / 90g frozen petite peas

* I took this amount from a larger can. I would use an entire small can (I think they’re about 14 oz) otherwise, adjusting the water if necessary.

In a large sauce pan or large, deep frying pan heat the oil over medium heat and add the coriander, cumin, turmeric and red pepper flakes. Stir well, add the cauliflower and potatoes and cook, stirring frequently, about 5 minutes, until the vegetables begin to soften.

Add the tomatoes, half of the cilantro, the water and the salt. Bring to a simmer, reduce heat, cover and let simmer about 15 minutes, until the vegetables are tender.

Stir in the frozen peas and the remaining cilantro. Cook, covered, another 2 minutes or so, until the peas are tender.

Serve over basmati or brown rice as a main course or without rice as a very generous side dish.

Serves 3 – 4

Copyright (C) 2009 From Scratch All Rights Reserved         Print This Post

Tagged as: budget meals, easy, healthy recipes, potatoes, quick, tomatoes