Mulligatawny Soup

This is another popular Anglo-Indian food, Mulligatawny Soup.  Indian cuisine doesn't have a real soup tradition, but this was invented/adapted in order to satisfy the British need for traditional soup dishes.  It combines the European idea of "soup" with traditional styles of foods found in India at the time of the Raj.   It is like a curry in soup form and very tasty.  It also is fairly mild, spice wise, so it is a good place to start for those wanting to experience Indian food, even if not entirely traditional.  It is very tasty.    This is my interpretation of the traditional dish.   And remember, when cooking Indian food, it isn't so much the main ingredients, as much as the spicing and such.  So feel free to add other vegetables as you like or have available.   Really, the only essential ingredients are the lentils and the coconut milk.   If you want a spicier soup, add some crushed red pepper or  chopped hot chile peppers when cooking.   If you want a hint of sweetness, add a tablespoon or two of brown sugar or a sweet mango chutney.   

1/4 cup vegetable oil

1-2 cups chopped onions

1 cup chopped carrots

2-3 cups chopped cauliflower (optional)

5 garlic cloves, chopped

2 inch piece of peeled ginger root, peeled and finely chopped

2 peeled and chopped apple

1 teaspoon garam masala (or equal amounts of cinnamon & cardamom, a pinch of cloves and a pinch of black pepper)

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

(1 heaping tablespoon of curry paste, optional)

1 cup dried red lentils

8 cups low-salt chicken broth

2 cups diced cooked chicken

1 can of coconut milk or cream

Juice of 2 lemons, strained

Heat vegetable oil in heavy large pot over medium-high heat. Add onions, carrots, cauliflower and apple, then cook until golden brown, stirring frequently, about 15 minutes. Add garlic and ginger (and curry past if using), sauté 2 minutes. Add garam masala and next 3 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.

Serve with cooked rice or bread.

It would also make a tasty vegetarian or vegan dish by omitting the chicken and using a vegetable stock in place of the chicken broth.   It is gluten free, too!

Thai Influenced Chicken Coconut Soup

3 tbsp. vegetable oil
1 medium onion, peeled and thinly sliced
1-2 serrano peppers, halved seeded and thinly sliced
3 tbsp. each:   lemongrass paste, garlic paste and ginger paste
3 heaping tbsp. Thai red curry paste
1 cup julienned carrots
8 oz. pkg. shitake (or any other kind) mushrooms, thinly sliced
a small handful of fresh snow peas, washed, tailed and thinly sliced
1 quart chicken or vegetable broth
2 cans of coconut milk
2-3 cups cooked chicken, shredded
1 1/2 cups fresh pineapple, sliced
3 tbsp. brown sugar
chopped basil or cilantro leaves for garnish
lime quarters 

Heat the vegetable oil in a dutch oven then fry the onion, peppers, carrots and mushrooms until they begin to brown.   Add the lemongrass, garlic, ginger and curry pastes.   Stir fry a minute or two, stirring constantly, until very fragrant.    Add the chicken broth and chicken, then simmer about 30 minutes.   Add the coconut milk, pineapple, brown sugar and snow peas.   Simmer a few more minutes, then serve.    Garnish each bowl of soup with some of the basil or cilantro.    Each person can add lime juice to taste.    Enjoy!

Variations:   Make this vegan by omitting the chicken broth and chicken.   If you like, you could use some cubed tofu instead.

Omit the chicken and add some raw peeled shrimp or sliced scallops or cubed firm fleshed white fish (cod would be good) or add some of all three.   Add them the last few minutes before serving, do not overcook or the shrimp and scallops would become tough.

Add other vegetables that you happen to like.   Bean sprouts would probably be quite tasty, for example  

An Easy Chicken Curry

I like to play around with recipes.  I will find something online and then tweak and change it until it becomes my own recipe.   That is what I have done with this curried chicken dish.   It is something that is easily put together and most of the ingredients are things I usually have on hand.   This curry   is very delicious and one that I think will become a favorite.   Give it a try and let me know what you think.

2-3 pounds of boneless chicken, but into bite sized pieces (I prefer boneless thighs for a more succulent dish)
3 cups coconut milk
1 large onion, peeled and finely chopped
3-4 cloves of garlic, peeled and finely chopped
2-3 green chiles, finely chopped
1/4 cup vegetable oil or ghee is you happen to have it
1 tbsp. finely chopped fresh ginger (optional)
1 tbsp. ground coriander
1 tsp. ground cumin
1 tsp. ground tumeric
1 tsp. ground ginger (unless you used the fresh)
1 tsp. crushed red pepper
1 tsp. ground cardamon
2 tbsp. curry paste (hot or mild as to your taste)
1 tsp. brown sugar
1 tsp. garam masala
chopped cilantro for garnish

Heat the oil or ghee in a dutch oven, add the onion, garlic, green chiles and fresh ginger if you are using them.   Stir fry until the onion is translucent and the others are fragrant.   Add the dry spice and curry paste.  Continue to stir fry another minute or two, stirring the whole time.   Add the chicken pieces and continue to fry until they are sealed all the way around.   Now stir in the coconut milk and sugar.   Bring to a boil, then lower the heat until is it just simmering.  Allow to cook until the chicken is very tender and the sauce has thickened.   Sprinkle the garam masala over the top, then stir into the curry.   Garnish with some chopped cilantro.   Serve with basmati rice or naan or both.   Enjoy!

For a variation, use very tender lean beef or lamb, cut into bite sized pieces in place of the chicken.   Add the meat at the same time you'd add the chicken, simmer until tender.  If the sauce gets thickened before the meat is tender, add a little water and keep simmering.   When the meat it tender, allow to thicken until ready to serve.   If you want to use shrimp or fish, cook the sauce without the fish or shrimp until thickened.   When thickened, add your shrimp or fish and cook just a minute or two.  Do not over cook the shrimp or fish.  Serve as above.

Curried beef with tomatoes and peas

3 tbsp. vegetable oil
2 tsp. cumin seeds
1 tsp. tumeric
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
2 heaping tbsp. curry paste (hot or mild as you prefer)
5 cloves garlic, peeled and finely chopped
2 serrano peppers or 1 jalepeno, finely chopped (seeded if you like a bit less heat)
2 inch piece of ginger root, peeled and finely chopped
1 large onion, peeled and finely chopped
2 cups or 1 14-oz can of diced tomatoes
1 1/2 lbs. ground beef or lamb, the leanest you can get (I prefer ground sirloin)
1 pkg. frozen peas (about 2 cups)

Heat the oil in a dutch oven then add the chopped onion, garlic, chiles, and ginger.   Fry for about 3-4 minutes, then add the dry spices and curry paste.   Fry another 3-4 minutes or until very fragrant.   Add the diced tomatoes and about 1/2 cup water.   Bring to a simmer and then add the ground meat, breaking it up with a spoon, leaving no large clumps.   Simmer about 15 minutes or until most of the liquid has cooked away.   Add the frozen peas and cook another 10-15 minutes.   The curry should be nearly dry when finished.   Garnish with chopped cilantro and eat with rice and naan.   Enjoy!

 

 

Curried Spinach and Chicken

This is a very good curry that I enjoy making.   Make it as hot or as mild as you like.   Serve it with rice and naan, garnished with some chopped cilantro.

Curried Spinach and Chicken

1 lb. fresh spinach or 12 oz. pkg. frozen spinach, thawed
1 inch piece of fresh ginger, peeled and chopped
3-4 cloves garlic, peeled and crushed
1-2 jalapeno peppers, seeded and chopped
1/2 cup water
3 tbsp. vegetable oil
2 cups diced tomatoes (15 oz. can)
1/2 tsp. black pepper
1 large onion, peeled and thinly sliced
2 tbsp. curry paste (hot or mild as you prefer)
1 tsp. salt
1/2 cup yogurt
1 1/2 lbs. chicken, cubed
1/2 tsp. garam masala (optional_
1/2 cup heavy cream (optional)

If the spinach is raw, blanch in the 1/2 cup water until wilted.   Otherwise, place the spinach, water, ginger, garlic and jalapeno in a food processor and process until smooth.   Set aside.   Heat the oil until very hot, then add the onion and fry until nicely browned.   Add the tomatoes to the pan and simmer a couple of minutes.    Then add the spinach and spice puree and simmer a few more minutes.    Add the salt, pepper and about 1/3 of the yogurt, stirring constantly until blended, then add another 1/3 of the yogurt, stirring it in and finally the last of the yogurt, stirring it in.   Simmer another minute or two, then add the chicken.   Bring to a simmer, then lower the heat so it just barely bubbles.   Simmer until the meat is tender, about 30 minutes or so.   Watch it closely so it doesn't stick and add small amounts of water if it looks like it is getting too thick or starts to catch.   When it is ready to eat, add the garam masala and cream if you are using them.   Simmer another minute then serve garnished with some chopped cilantro.   Eat with rice and naan.   Enjoy!

Parsi Chicken Curry

If you are a reader of my blog then you know that I am a big fan of Indian food.   I love to make it and Aaron and I both enjoy eating it.   So I'm always on the look out for new curry recipes.   I did some research online this week and came up with this recipe, which I adapted to our tastes.   Here you go:

Parsi Chicken Curry

2 tsp. crushed red pepper

2 tsp paprika

1 tsp. ground ancho chiles (optional)

1 tsp. ground cumin

1 tsp. sesame seeds or tahini

½ tsp. ground clove

½ tsp. ground black pepper

½ tsp. ground cinnamon

1 tsp. ground cardamom

2 inch piece of ginger root, peeled and cut into pieces

5 cloves garlic, peeled and quartered

1 small onion, peeled and sliced

1 tsp. salt

Place all of these ingredients into a food processor and blend until it forms a paste, the smoother the better.  Use a few tablespoons of water if necessary.   Then heat about 1/3 cup oil in a large skillet.   Add the paste and fry about 5 minutes, stirring constantly and watching that it doesn’t scorch.

Next add 1 ½ pounds of boneless chicken cut into bite sized chunks, boneless thighs are the best for this dish.   Cook until the chicken is sealed on each side, making sure the sauce doesn’t scorch.   Drain a 14 oz can of diced tomatoes, then add the drained tomatoes to the pan and cook another 5 minutes.  Add the salt and a 14 oz. can of coconut milk.   Simmer about 20 minutes, stirring every so often so it doesn’t stick.   Just before serving stir in 1 tsp. garam masala and 1 tsp. cider vinegar.   Serve with rice and naan.

You can substitute 3-5 fresh, red chiles for the dry chiles if you like.   You may also increase the amount of either chiles if you like it hotter.  

Serve it with rice and/or naan,    And as always, enjoy!

Beef Madras

Another tasty Indian inspired dish that I find quite tasty.   It is a luscious beef curry, with lots of creamy coconut milk and lots of spices.  Make it has hot or as mild as you like.   I tend to make it a bit warm, but if you want it mild, just use less crushed red pepper or substitute a good quality paprika for it.



1/2-1 tsp. crushed red pepper (if you like it really hot use even more or for mild substitute a good quality paprika)
2 tsp. ground coriander
2 tsp. ground tumeric
1 tsp. black mustard seeds
1 tsp. ground ginger
1 can coconut milk (1 1/2 cups)
4 tbsp. vegetable oil
2 onions, peeled and chopped
3 cloves of garlic, peeled and chopped
1 1/2 lbs. lean beef, cut into cubes
1 can chicken broth (about 1 1/2 cups)
the strained juice of 1 lemon

Mix together with coriander,  crushed red peppers (or paprika), mustard seeds, tumeric and ginger with about 1/4 cup of the coconut milk to make a loose paste.  Set aside.

Heat the oil in a large dutch oven.   Add the onion and garlic, cooking until they begin to brown and are very fragrant.   Add the spice paste and cook, stirring often about 1-2 minutes.   Add the stock and beef cubes, bring to a simmer and cook until the beef is very tender.   If the liquid reduces too much add more broth or water.   When beef is tender, allow the cooking liquid to cook away until you have a thick gravy.    Add the remaining coconut milk and continue to simmer until it thickens again.   Add the lemon juice and serve with rice or naan.   Enjoy!

Kadhai Murgh/Tomato Chicken

Another tasty curry dish, again from the north.   Aaron and I had this the other night and enjoyed it very much.   We ate it with rice, naan and that curried pineapple dish I posted about earlier.   Enjoy!

1-1/2 pounds boneless chicken thighs, cut into bite sized pieces
juice of one lime
1 tsp. salt or to taste
4 tbsp. vegetable oil
1 large onion, peeled and finely chopped
2 tbsp. finely chopped ginger
2 tbsp. finely chopped garlic
1-2 finely chopped green chiles or to taste
1 tsp. cumin seed
1/2 tsp. tumeric
1/2 tsp. red pepper
1 tbsp. ground coriander
1 15-oz can diced or crushed tomatoes
1/2 cup hot water
1/2 tsp. garam masala
1/2 cup chopped cilantro

Add the lime juice to the chicken pieces and mix well, the set aside for about 30 minutes to marinate.

Heat the oil in a large skillet and add the cumin seeds and cook until they smell fragrant and begin to sizzle, then add the onion and fry until it begins to brown.   Add the finely chopped garlic, ginger and green chiles.   Fry about a minute, then add the tumeric, red pepper and coriander.   Cook about 1/2 minute, then lower the heat a bit and add half of the tomatoes.    Allow that to simmer about 5 minutes, then add the rest of the tomatoes.   Then it should cook until the oil seperates from the sauce and it is nearly dry.  

Place the chicken pieces in the skillet and increase the heat to high.   Cook for 5-6 minutes and then add the water.   Reduce the heat and simmer until the chicken is tender and the sauce thickens.    At this point add the garam masala and half of the cilantro.   Cook for another minute or two, then spoon into a serving dish and garnish with the remaining cilantro.    Eat with naan or rice.

Thai red curried chicken and pineapple

I spent a few days last week in Denver visiting an old friend.   One of the restaurants we visited was a Thai place called Tommy's Thai.   I had an incredible Thai curry of pineapple and chicken.   The bite sized pieces of chicken were bathed in a delicious red curry sauce and had bits of pineapple were mingled in with the tender chicken.   I did some research online and have come up with a recipe that is close enough to satisfy my need for this dish, but if you are ever in Denver please go to Tommy's and have the original.    I can also recommend the vegetable goyza dumplings as well!   Oh, and if you do go to Tommy's, please note that all dishes come with varying degrees of hotness.   Aaron and I both had medium dishes and they were almost too hot for us.   I can only imagine how how the hottest dishes are (they are labeled, Thai hot)!    Serve this curry with a mound of hot rice.   Oh, and the gravy on this dish is a bit thin, so you may want to serve it in a bowl.    Enjoy!

2 tbsp. vegetable oil
1 pound boneless chicken, sliced into bite sized pieces
2 cups diced fresh pineapple
1 onion, halved and thinly sliced
1 tbsp. Thai red curry paste (more if you want it hotter)
2 cups (1 can) coconut milk
1/2 cup chicken stock
1 tbsp. sugar
2 tbsp. Thai fish sauce
chopped fresh basil to garnish (optional)

Heat the oil in a large skillet or wok.    Add the onion and fry until it begins to brown a bit, then add the curry paste and fry until it is fragrant.    Add the chicken pieces and stir fry those until they turn white.    Add the pineapple, coconut milk, stock, sugar and fish sauce.    Simmer over high heat about 15 minutes or until the gravy reduces a bit and thickens slightly.   Garnish with the basil and eat with rice.

You can substitute an equal amount of shrimp or other seafood for the chicken.

An Indian Meal

Aaron and I both love Indian food.   One of our favorite restaurants is an Indian restaurant in Lawrence, KS and I often fix Indian food at home.    I have a large selection of Indian and curry cookbooks too.    One of my all time favorite Indian cookbooks is the Best Ever Indian Cookbook.   It has mostly northern Indian recipes, which is probably the style of cooking most common to Americans.   And there are enough meat recipes to keep most carnivores happy and with a smile on their faces.   If you are not a carnivore, either a vegetarian or just trying to cut back on meat, you can omit the meat in many of these recipes and substitute paneer (Indian cheese), boiled eggs, tofu or another kind of vegetable.   The sauces tend to be what makes the dish.   And I find that Indian recipes really lend themselves to substitution.   Use what you have and adapt the recipe as you go along.    I also find, that with a few exceptions, Indian cooking relies on spices that are most common or easily found:   cumin, cilantro, green chiles, crushed red pepper, cinnamon, ginger, etc.   And I have also noticed that many grocery stores, even here in Topeka Kansas, are stocking more things that used to be a bit hard to find...coconut milk, five spice powder, naan, curry pastes, etc.   And you may even be lucky enough to have an Indian import shop in your area where you can buy things.   We have a very nice one here in Topeka,  Cosmos, where I love to shop and always find the staff to be most helpful and kind.   They also offer cooking classes as well.

Tonight is Indian food night for Aaron and I.   I am going to make Kashmiri chicken, curried mushrooms with coconut and curried pineapple.   I'm also going to attempt making my own naan for the first time.   I have the dough rising as I type.   Should be a good dinner, wish some of you fine readers were here to enjoy it with us.    These recipes all came from the Best Ever Indian Cookbook, as referenced above.   If you like doing Indian cooking, I highly recommend this book.   Enjoy!   (I know Aaron and I enjoyed both cooking and eating these foods!)

Naan

2 cups unbleached white flour
1/2 tsp. salt
1 1/2 tsp. dry yeast
4 tbsp. warm milk
8 tbsp. warm water (more or less)
1 tbsp. vegetable oil
3 tbsp. plain yogurt
2-3 tbsp. melted butter or ghee, for brushing the breads

Place the yeast in the warmed milk and allow to sit for about 15 minutes. to give the yeast time to activate.   Then place in a large bowl with everything except the water and melted butter.   Mix and add the water, about 2 tbsp. at a time until you have a soft dough.   Knead about 15 minutes, until very smooth and elastic.   Allow to rise, covered, in a warm place for an hour or so, until doubled.    When double, preheat the oven to the highest setting, at the very least 450 degrees.   If you have a baking stone, it is perfect for baking these.   But if not, place one or two baking sheets into the oven to heat.    When the oven is hot, knead the dough another couple of minutes, then divide into four balls.   Roll each ball out on a floured board about 1/4-1/3 inch thick.    Place each two rounds of dough on each baking sheet and return to the oven, baking 3-4 minutes, or until puffed up.    Remove from the oven and place under the broiler for a few seconds or until the top is slightly browned.   Brush with the melted butter or ghee and serve warm.   Makes 4 breads, enough for 2-4 people, depending on how hearty their appetite is.

Kashmiri Chicken Curry

4 tsp. curry paste
4 tbsp. tomato ketchup
1 tsp. Worchestershire sauce
1 tsp. five spice powder
1 tsp. white sugar
8 pieces of chicken, skinned (I used a package of boneless thighs)
2 inch piece of fresh ginger root
3 tbsp. vegetable oil
4 cloves of garlic, peeled and crushed
juice of 1 lemon
1 tbsp. chopped cilantro
salt to taste

Make a marinade of the following:  curry paste, ketchup, Worcestershire sauce, five spice powder, sugar and a pinch of salt.    Stir until sugar is dissolved.   Then rub this mixture over the chicken pieces and allow to sit in the refrigerature for about 2 hour or overnight.   Allow to sit on the counter about 10-15 minutes before cooking.

Peel and then grate the ginger root.    Heat the oil in a wok or large skillet and fry half of the ginger with the crushed garlic until golden.   Take care not to scorch it.    Add the chicken with any marinade and fry until the chicken is sealed on all sides.   Cover and cook until the chicken is tender and the oil begins to separate from the sauce.

Sprinkle the chicken with the lemon juice, remaining ginger and the chopped cilantro.   Mix well.   Serve hot with plain rice and/or naan.

Spiced Coconut Mushrooms

2 tbsp. vegetable ooil
2 cloves garlic, peeled and finely chopped
2 fresh red or green chiles, seeded and chopped (more if you like it really hot)
1 small onion, peeled and chopped
3 cups thickly sliced mushrooms (about 1/2 pound)
2/3 cup coconut milk
2 tbsp. chopped cilantro

Heat the oil and stir fry the garlic and chiles a few seconds.   Add the onions and continue to stir fry a few more minutes, until the onions begin to soften and color.    Stir in the mushrooms and stir fry about 3 minutes.   Pour in the coconut milk and bring to a boil.  Boil rapidly until the liquid reduces and coats the mushroom slices.   It only takes a couple of minutes.    Place in a serving bowl, sprinkle cilantro on top and serve hot.



Chile and Mustard Flavored Pineapple

1 lb. of fresh pineapple cut into bite sized pieces
1/4 cup water
2/3 cup coconut milk
1/2 tsp. ground tumeric
1/2 tsp. crushed red pepper
1 tsp. salt
2 tsp. white sugar
1 tbsp. vegetable oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 small onion, peeled and finely chopped
1/2 tsp. crushed red pepper (or to taste)
6-8 fresh curry leaves (optional)

Put the pineapple, water, coconut milk tumeric and first 1/2 tsp. crushed red pepper, salt and sugar into a large skillet or wok.   Bring to a boil and then lower heat to a simmer and allow to cook about 15 minutes, or until the sauce begins to thicken.

Meanwhile, in a small sauce pan, heat the oil and add the mustard and cumin seeds.    Stir fry until the mustard seeds begin to pop, then stir in the chopped onion.    Cook about 5-7 minutes, stirring constantly, until the onion is soft and begins to color.      Add the second 1/2 tsp. crushed red pepper and curry leaves if using.   Remove from heat and stir into the pineapple mixture.    Stir well, then remove from the head.    Eat hot or at room temperature.

Enjoy!

Chicken Tikka Masala

As I said before, Aaron and I love Indian food.   This is one of our favorite ways to cook chicken.   I am lucky in that Topeka has an Indian import shop where I can buy all kinds of Indian spices and curry pastes.    I often use the tandoori past to rub on the chicken before I grill it.   I usually buy boneless thighs, rub with tandoori paste and let marinate about an hour or so before grilling.    Then I cut it into bite sized pieces to use in this recipe.    Oh, and technically speaking chicken tikka masala isn't a true Indian dish, but it is an adaptation of Indian cooking techniques that has become quite popular all over the world, even in India now!   

2 pounds cooked chicken, skin and bone removed, cut into bite size pieces (I grilled the chicken especially for this, first cutting slits in the meat and rubbing with a hot curry paste before cooking)
2 tbsp. oil or butter
3 cloves of garlic, finely chopped
1 jalapeno, seeded and finely chopped
1 small onion, peeled and finely chopped

1 heaping tablespoon finely chopped peeled fresh ginger
2 tsp. ground cumin
2 tsp. paprika

1 tsp garam masaa
1 heaping tablespoon hot curry paste (optional)
1 14 oz. can crushed tomatoes
1 1/4 cup heavy cream
chopped cilantro

Heat the butter or oil in a heavy dutch oven. Add the garlic, jalapeno and onion and fry for about a minute. Then add the cumin and paprika and fry for about another minute or so. Add the curry paste if using, tomatoes and cream to the pan, turn the heat down to low and simmer about 10 minutes, stirring frequently to keep from sticking. Finally, add the cooked chicken and continue to simmer until the chicken is heated through. Taste for seasoning and adjust as needed. Spoon onto serving dish and top with chopped cilantro.    Enjoy!

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!