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Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!

Sunday, April 11, 2010

Curried Vegetables

Aaron and I have both really gotten into Indian food.   We love eating at Indian restaurants and I've played around making Indian food at home.    Here is one of our favorite recipes.   I usually make this and then make some kind of curried meat to go with it.   That, rice and naan (an Indian flat bread), will be our supper.    These vegetables are also really good reheated the next day.

1 tbsp. oil
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
1 onion, peeled and thinly sliced
1 jalapeno chile, seeded and finely chopped
1 inch piece of fresh ginger, peeled and finely chopped
3-4 cloves of garlic, peeled and finely chopped
2 tbsp. curry paste
1 small head of cauliflower, broken into small pieces
1 small eggplant, cut into cubes
1 cup of diced carrots
1/4 tsp. ground tumeric
1/4 tsp. chili powder
1 14 oz. can of diced tomatoes or 2 cups diced fresh tomatoes
1 cup vegetable or chicken broth
2 tbsp. butter

Heat the oil in a large dutch oven and then fry the mustard seeds and cumin seeds for a minute or so. Add the onion, garlic, jalapeno and ginger, continue to fry a couple more minutes, stirring frequently and taking care not to scorch. Then stir in the curry paste and continue to fry a bit longer. Stir in the cauliflower, eggplant and carrots. Stir fry 4-5 minutes, stirring constantly. Then add the remaining ingredients, except for the butter. Simmer on low heat about 15 minutes or so, until everything is tender and the juices thicken a bit. Stir in the butter and allow to sit a few minutes before serving.

(You don't have to limit yourself to just these vegetables. Anything that cooks quickly, yet still retains its shape and texture can be used.)    Enjoy!