Monday, April 1, 2013

Indian Vegetable Curry


1 can light coconut milk
12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
2 large carrot, sliced 1/4 inch thick on the diagonal
1 medium yellow onion, halved and thinly sliced lengthwise
1 Tbs. minced fresh ginger
2 tsp. minced garlic
2 tsp. curry powder
Kosher salt
1 15-oz. can chickpeas, drained and rinsed
2 medium plum tomatoes, seeded and diced
3 Tbs. chopped fresh cilantro

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, ginger, garlic, curry powder and 1 tsp. salt.  Add the cauliflower, carrot and onion, . Raise the heat to high and bring to a boil; reduce to a simmer, cover and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes.

Stir in the chickpeas, and tomatoes and continue to cook until the chickpeas are heated through, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve over rice or with flatbread.

Adapted from Fine Cooking 122 , pp. 14
February 21, 2013

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