I love curry. LOVE curry. I don’t really discriminate against types of curry either. I like them all. Thai, Indian, red, yellow, green. All of them- yum.
So far in my cooking repertoire I had some moderate curry soup success, one really great green curry recipe, and complete incompetence when it came to all the rest. All I wanted was to be able to make a simple curry. Like the ones I get as take out from the local Indian restaurants.
Being on a budget means take out is off the list of possibilities. Once again Pinterest came to the rescue with what looked like a super simple veggie curry recipe. I barely followed it. Really all it served as was a bit of confidence for me to throw things in a pot, stir, and serve over brown rice.
It was amazing. Next time I would love to add a little something sweet like golden raisins or even currants.
I think what has failed in past curries has been the actual curry powder. Our local grocery store has bulk spices and I took time to open three or four different curry spice jars to find one with the smell I was craving. Buying spice this way, particularly at a store with lots of spice turn over, guarantees that your spices are fresh, fragrant, and flavorful. Come on we all have that four year old jar of something lurking in our spice cupboard. Yuck. I think for me it is a jar of thyme.
As with all recipes I encourage that you taste, taste, and taste again. I added salt three separate times and corrected the spices twice. What I really hope is that this recipe serves as a bit of inspiration and confidence for you to make curry too. If you follow the recipe great, if you don’t even better. Curry is easy. I promise.
Easy Veggie Curry (4-6 servings)
Wildly adapted from My Recipes
1 1/2 teaspoons olive oil
1 peeled and diced sweet potato
1/2 cauliflower cup up in to small florets
1 yellow onion thinly sliced
2-3 carrots chopped
2 + teaspoons curry powder
1/2 cup coconut milk ( or organic vegetable broth)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain yogurt
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté till it starts to soften. About 3 minutes. Decrease heat to medium. Add cauliflower, onion, sweet potatoes, carrots and curry powder; cook 2-3 minute, stirring mixture constantly. Add coconut milk, cinnamon, salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve over rice and top with yogurt.
Ps. Sorry if these pictures are boring. I had to bribe a cranky toddler with a cookie to get these few photos taken.