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Vegetable curry (with chicken, if you want)

  • 4servings
  • 60minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cloves garlic

  2. 1 (8cm) chunk peeled, fresh ginger

  3. 1 tbsp water, plus more as needed

  4. 60ml vegetable oil

  5. 1/2; tsp coriander seeds

  6. 1/4; tsp cumin seeds

  7. 6 green cardamom pods

  8. 4 whole allspice

  9. 3 whole cloves

  10. 1 (8cm) long cinnamon stick, broken in half

  11. 1 bay leaf, preferably fresh

  12. 1 medium yellow onion, sliced

  13. 2 tsp Madras-style curry powder

  14. 1/2; jalapeno, or more to taste

  15. 120g whole, peeled, tinned tomatoes (with puree), roughly chopped

  16. 800g mixed 2 1/2cm-cut vegetables, such as cauliflower, potatoes, French beans, or aubergine

  17. Salt and freshly ground black pepper

  18. 1 (400g) tin unsweetened coconut milk

  19. About 200g (2 1/2cm cubed) cooked chicken, preferably thigh or leg

  20. Coriander leaves, for garnish

  21. Serving suggestion: Basmati rice and chutney

Instructions Jump to Ingredients ↑

  1. Vegetable curry (with chicken, if you want)

  2. 1) In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.

  3. Heat the oil in a stew pot over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.

  4. Add the tomato and cook, stirring, until the oil begins to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.

  5. Add the vegetables, season with salt and pepper and stir to combine.

  6. Add the coconut milk and enough water to just cover the vegetables. Bring to the boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.

  7. Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to the boil and cook, stirring occasionally, until reduced to a sauce-like consistency.

  8. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the coriander.

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