Curry and Rice
Tuesday night's dinner: vegetable curry and rice. The recipe came from a cookbook written by the proprietors of Vij's. It is very flexible, quite mild and ridiculously tasty. It was also beautiful. I wish I had photographed it.
Simple Masala (from Vij's Elegant and Inspired Indian Cuisine pg 33)
serves 2-3
1/3 cup canola oil
1 1/2 cups finely chopped onion
2 Tbsp chopped garlic
1 1/2 cups chopped tomatoes
1/2 tsp turmeric
2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground cayenne pepper (optional)
1 can chickpeas, rinsed and drained
1 to 2 cups water
ALSO: any other vegetable except broccoli (summer squash, cauliflower, and peppers go well together)
Simple Masala (from Vij's Elegant and Inspired Indian Cuisine pg 33)
serves 2-3
1/3 cup canola oil
1 1/2 cups finely chopped onion
2 Tbsp chopped garlic
1 1/2 cups chopped tomatoes
1/2 tsp turmeric
2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground cayenne pepper (optional)
1 can chickpeas, rinsed and drained
1 to 2 cups water
ALSO: any other vegetable except broccoli (summer squash, cauliflower, and peppers go well together)
- Heat oil in a heavy-bottomed pot on medium-high heat. Add onions and saute until golden brown (5-8 minutes). Add garlic and saute until browned (3 minutes).
- Stir in tomatoes, then add turmeric, cumin, coriander, salt, and cayenne. Turn down heat to medium and saute until the oil separates.
- Add chickpeas and any other chopped vegetable and water to the desired consistency.
- Cover, bring to a boil, reduce heat to low, simmer about 5 minutes. Serve.
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