Made an amazing curry last night! Normally, when I make curries they come out watery and boring. Discovered last night the solution to this problem is coconut milk and greek yogurt. This curry has my three favorite curry additives, pea, cauliflower and potatoes. I like these because they are mild in flavour and pair well the strong flavour of the curry. The peas and cauliflower add a hint of sweetness, but mostly the veggies just serve the purpose of soaking up the delicious sauce. The more a vegetable tastes not like a vegetable the better, with a few notable exceptions. Per usual measurements were done to taste so this a general recipe where seasoning can be increased or decreased depending on how you like it.
Easy Weekday Curry
1 head califlower
4 rooster potatoes or about 10 medium sized new potatoes
3 cups frozen peas
1 large chili
1 can coconut milk
1 cup Greek yogurt
1 dash vegetable bullion (1/4 cube)
Garam Masala- to taste, I added about 3 teaspoons
hot curry powder- to taste, I added about a 1.5 teaspoons
Tandoori seasoning- to taste, about 1.5 teaspoons
ginger- to taster, about 1 tablespoon
1 bunch fresh coriander
Bring a pot of water to a boil with vegetable bullion in it, add cauliflower and boil for 1 minute (I have no idea why you do this, but the recipes I looked at all had this instruction for cauliflower and potato curry). Remove cauliflower and set to one side. Keep the water for cooking the potatoes. Cube potatoes and add to a large pot/ pan (I used a large Dutch oven). Cover potatoes with cauliflower water, bring to a boil and cook until soft. Once potatoes are soft and water has boiled down some what add cauliflower, yogurt, coconut milk, chili and spices (Garam Masala, hot curry powder, Tandoori seasoning, ginger). Simmer till water has reduced and sauce has thickened (looking for a consistency that will soak into rice, but is thicker than soup, more a thick stew consistency). Depending on your stove and pan choice this could take 30 minutes, or ages. Mine took about 45 minutes. Add frozen peas and coriander. Cook until peas are heated through and soft.
If you like your veggies crunchy, you could wait to add them until more water has boiled down, or remove the potatoes, add the ingredients for the sauce and add your veggies towards the end. I think veggies in a curry should be amazing little sponges of flavour, so don't mind them soft.
The whole process takes about an hour, but the hands on time is minimal. The results are amazing. I am sure there is a considerable amount of technique in preparing a traditional curry, but for a quick week night dish this recipe will do just fine. Sam, the meat eater in the house happy wolfed this down for dinner. You could serve with rice, but I found that it was nice in a bowl like a stew. If you are fancier than I you could garnish with chili, yogurt and fresh coriander.
