There's Nothing Like Curry!

Yes, there's nothing like a good curry. I thought I'd refine this recipe while cooking dinner and serve it to you this evening on the blog!

Here goes!


Vegetable Curry

Ingredients

4-5 fresh carrots, peeled and cut into medium chunks
3 medium potatoes, peeled and cut into medium chunks
1 medium onion, peeled and chopped
1 large red onion, peeled and cut into medium chunks
2 fennel bulbs, washed and cleaned, cut into medium chunks
1 large green pepper, washed, seeded and cut into medium chunks
1-1/4 cup frozen peas
1 cup coconut milk
1 10-oz. can chopped tomatoes and chilis
4 tbsp. + 2 tbsp. butter
Salt to taste
2 tbsp. fresh, grated gingerroot
2 tbsp. madras curry powder (divided)
1 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. chili powder

Directions

In a small bowl, mix together the coconut milk, 1 tbsp. curry powder, the cumin, the chili powder, the salt and the ginger. Set aside.

In a large saute pan, heat 4 tbsp. butter over medium heat. Add the chopped onion, the garam masala and 1 tbsp. of the curry powder. Saute until onions have softened and are translucent.

Add the last 2 tbsp. of butter to the sauteed onion, then add red onion, peppers, carrots, potatoes and fennel. Saute for about 5 more minutes, then add the can of chopped tomatoes and chilis and the frozen peas. Cook for about another 3-5 minutes. Add the coconut milk mixture and incorporate completely, lower the heat and allow to simmer on the stove for another 5-7 minutes. The sauce will thicken.

Take a spoonful of this curry and you will not believe how good it tastes. It's excellent served with white rice or with couscous. It can also be served with a great Indian Naan bread (minus the rice and/or couscous, of course).