1 2 heaped tablespoon Madras Curry Powder (medium or hot strength)
2 Bay leaves
2 Cinnamon sticks or teaspoon of powder
2 teaspoons Cumin seeds or teaspoon of powder
10 green Cardamon pods
5 Star Aniseed pods
3 teaspoons fresh garlic finely chopped
3 teaspoons fresh ginger finely chopped
1 cup of tomato paste / puree
1 heaped tablespoon brown sugar or any fruit based jelly / jam (mango, peach etc)
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons fresh lemon juice
1/2 cup plain yoghurt (full-fat)
1 cup half & half
Vegetables (cauliflower, sweet potato, pumpkin, onion, broccoli, red pepper, etc)
Instructions
This is a tasty Vegetarian Indian Curry dish that I pimped from a Butter Chicken Recipe. Place garam, curry powder, bay leaves, cinnamon sticks and cumin into a small bowl. Place 10 green Cardamon pods and 5 Star Aniseed pods
into a small muslin bag (not everybody likes chewing these spicy pods). Place garlic, ginger, tomato paste, brown sugar or jelly, salt and black pepper into a large bowl. place lemon juice, yoghurt and half and half in separate bowl.
Prepare the following roasted vegetables
Cauliflower, sweet potatoes, pumpkin, onions, broccoli, red peppers (or any vegetable combination you like).
Roughly slice & dice these onto a flat roasting pan, lightly cover in olive oil & salt & bake in the oven till nearly done (Pre-heated oven - 400 Degrees F - about 30 mins - tossing every 10 mins, try brown them too as this adds taste).You can also boil the vegetables if required (quicker but less taste), just keep them crisp and al- dente as further cooking in the curry sauce will finish their cooking.
Note - Cubed chicken breast can be used to replace the vegetables, making a Butter Chicken Curry (just brown and part cook the chicken cubes separately then add this to the curry sauce and cook slowly till the chicken is soft at least 40 mins). Place two medium roughly chopped onions into a large cooking pot with quarter cup of canola or sunflower oil and 2 tablespoons butter.
On a high heat, sweat and lightly brown Ingredients F for about 5 minutes.
Add Ingredients A and stir for about a minute so all the curry spices release their flavors.
Reduce heat to medium & add Ingredients B, C & D and stir for about 5 minutes.
Add Ingredients E and reduce heat to low for around 10 mins, stirring as required.
Add water as required or add cornstarch (teaspoon dissolved in Ό cup water) to thicken curry sauce, as required.
Serve when the vegetables are softish.
Curries are typically served with plain basmati rice (or any white rice). The rice can also be spiced with saffron (a delicacy) or turmeric powder (yellow rice) or spiced into Pilau rice using onions, peppers, cardamon, cumin, coriander and bay leaves. (See Sides- Fool-Proof Rice)
Originally Submitted
4/17/2013
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