Indian Vegetable Curry
One of our favorite dishes that is in our dinner rotation is Indian curry! We are huge fans of Indian food, always have been for as long as I can remember. The spices that are in the curry are just amazing and make anything you throw into this dish taste great. Thinking back on a funny story, when my husband and I were first starting out we were living in an apartment downstairs from an Indian couple who was also newly married. We were friends with this couple and they knew how much we loved Indian food and that we cooked a lot of it! One day, the wife frantically knocked on my door to ask me for help cooking Indian food…. WHAT? Your asking me? I am Italian and Irish and figured this out on my own and you are Indian and asking me? LOL Well, she just found out her mother in law from India was coming over to the US for a visit and she had never cooked Indian food. It was a secret that they kept from the family… I laughed and of course helped her learn the spices, where to buy them and how to use them. I did caution her that from what I had seen on cooking shows and read, every family has different spice blends so in the end she probably wouldn’t please the MIL but at least she could show her that she could cook Indian food 🙂 I still laugh about this every time I think about i 🙂
Well, back to the recipe 🙂
We usually make our curry with chicken but this time we used only vegetables and I can honestly say that not one thing was missing from the flavor this way 🙂 To really enhance the flavor of the vegetables I decided to try roasting them in the oven first with curry powder and it really made this taste better than any other curry I have made (and I have made many) 🙂 To serve with the curry, I like to make Basmati rice with a few smashed cardamom pods (this is optional) and a side of poppadoms which I just love!
Indian Vegetable Masala
Ingredients
- 1 large sweet potato or 2 small ones quartered and all the same size
- 4 small red potatoes quartered and all the same size
- 1 red pepper quartered
- 1 head of cauliflower chopped
- 2 cloves of garlic diced
- 1 tbsp of salt
- 2 tbsp of coconut or vegetable oil
- 1 can of chickpeas drained and rinsed
- 2 tbsp of curry powder
- 1/2 cup of milk or cream or coconut milk
- 3 tbsp of Pataks Masala Curry paste or 3 tbsp of curry powder mixed with 1 tbsp of vegetable oil to form a paste (found in the international section of the grocery store
Instructions
- Pre-heat your oven to 375 degrees.
- In a large sheet pan, add all of your quartered vegetables making sure they do not overlap.
- Drizzle over top 1 tbsp of your oil. Now add your curry powder to the vegetables and salt and toss well to coat evenly. Roast your vegetables in the oven until they are fully cooked and caramelized about 30-35 minutes depending on your oven.
- While your vegetables are cooking, drain and rinse your chickpeas and set aside for later.;After you have cooked your vegetables, in a large saute pan, heat the remainder of your oil on medium low heat and add your diced garlic. When the garlic is nice and cooked but not browned, add your vegetables from the oven and your drained chickpeas and mix into the garlic mixture.
- Now add your Curry paste (make sure you stir your curry paste first since the oil has a tendency to rise to the toand mix well to incorporate it all through your vegetables.
- Now add your milk (or coconut milk, or creaand mix in well and let it simmer with a lid on for about 10 minutes.
- After it has simmered for a bit, go ahead and remove the lid and let it simmer for another 3-5 minutes or until the sauce thickens.
- Season with salt to taste.
- Serve with a side of Basmati rice and enjoy!
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