Ok, ok, I didn't win an award perse, but last night after we killed our bowls of curry in one bite, VegKid inducted me in to "The Good Cooker Club," complete with a certificate of achievement and a lovely ceremony. It was touching. Anyway, enough tooting my own horn and more about the curry.
A good curry warms my soul and puts a smile on my face. It is one of my favorite things to enjoy during a feeding opportunity. I don't discriminate against curries either. They are all good in my mouth. Whether they are from India, Thailand, Jamaica, or China, I will devour the goodness. There are quite a few quick and uber easy recipes for curry: 1) saute veggies, 2) throw in some curry, and 3) add a can of coconut milk. This is a quick fix but if you have the time to build the foundation of a good curry, you might not ever go back to the quick fix. Don't get me wrong, this curry is super duper easy! The trick is in the coconut milk. You don't just add the coconut milk at the end because a good curry is ALL ABOUT THE COCONUT MILK!
|seconds were had by all|
2 cans coconut milk
3 stalks lemongrass, diced
1/4 tsp + 1/8 tsp cardamom, ground
A knob of ginger, minced
1 onion, diced
4 garlic cloves, minced
4 carrots, peeled and diced
1 cauliflower, cut into bite sized florets
2 red bell pepper, chopped
3 zucchini, chopped
6 Yukon potatoes, diced
3 tbsp curry
cumin, salt, and pepper to taste
Small bag of frozen peas, thawed
1 tomato, diced
Cilantro to garnish
- Pour the cans of coconut milk into a pot. Add the ginger, lemongrass, cardamom. Bring to a boil, then lower to a simmer and let simmer for about an hour, then strain and put aside.
- Sauté your onion, when it starts to soften, throw in the minced garlic and your carrots.
- Give her a stir and add in the potatoes, cauliflower, red bell peppers and zucchinis. Cook the ole'gal for five minutes, or so.
- After that toss in your curry, cumin, salt, and pepper. Stir.
- Add your luscious coconut milk to the pot and let simmer until your veggies are nice and soft.
- In the end throw in a bag of defrosted frozen peas, chopped tomato, and cilantro. Stir.
You can serve this over your favorite rice, but if you do, I would eject the potatoes from the dish. I throw in the potatoes to make the dish a whole meal all on it’s own, so I can forget about the rice.