Curry powder is a spice mix that I enjoy playing with in many different recipes. It originated in India and was introduced to British Traders as an ingredient sometime around the 18th Century.
In the United States, Curry Powder is typically expected to include cardamom, black pepper, ginger, turmeric, coriander, cinnamon, cumin and fenugreek.
The Curry Powder I used for this recipe is produced by Morton & Bassett and contains most of the expected ingredients except uses red pepper rather than black, nutmeg rather than cinnamon, adds celery seed and does not include ginger. I am adding ginger as an additional spice.
I thought that I would try a roasted vegetable curry this time in order to really bring out the sweetness and flavor of the vegetables before cooking down into the spices.
In this case, I used cauliflower, carrots, shallots, garlic, radishes, red potatoes and green beans.
I cleaned, trimmed and diced all of the vegetables into bite sized pieces except for the garlic, which I roughly chopped.
Then I lightly coated everything in olive oil and added salt and pepper, mixing well.
I evenly spread the vegetables on parchment lined cookie sheets and roasted at 400 degrees for 20 minutes.
Do be sure to toss the vegetables and rotate racks around the 10 minute mark to keep everything cooking evenly.
After the vegetables are roasted and fork tender, add them to a stock pot along with the rinsed and drained chickpeas, curry powder and ginger. Toss evenly.
Pour in one can of coconut milk and chicken stock, along with fish sauce, then bring to a boil.
Lower heat to a simmer, cover and cook for approximately 30-45 minutes or until vegetables cook down and broth thickens.
Be prepared for the incredible aroma that will fill your kitchen. You will be craving this curry long before it is ready to be eaten, I promise.
I served the curry over steamed brown jasmine rice tossed with lime juice, chopped cilantro and some unsweetened coconut chips.
A squeeze of lime and additional cilantro on top of the dish will only add to the layering of flavors.
Add some toasted naan brushed with olive oil and you have a delicious, flavorful and healthy meal.
The leftovers keep well refrigerated for two or three days. Simply reheat in a sauce pan and serve.
Roasted Vegetable Curry
Ingredients
- 1 head cauliflower
- 2 large shallots
- 2 cloves garlic
- 1 cup green beans
- 3 carrots
- 5 radishes
- 3 red potatoes
- 1 15.5oz can chickpeas
- 1 13.5oz coconut milk
- ¼ tsp ground ginger
- 1 TB curry powder
- salt
- pepper
- ¾ cup unsalted chicken stock can sub vegetable broth for a vegetarian option
- 2 TB olive oil
- 1 tsp fish sauce can substitute soy sauce
Instructions
- Preheat oven to 400℉
- Line two cookie sheets with parchment paper
- Clean, trim and dice vegetables (peel carrots) into bite sized pieces / roughly chop garlic
- Toss vegetables in olive oil / salt and pepper to taste and toss evenly
- Spread vegetables onto cookie sheets evenly and roast for 20 minutes rotating racks and tossing vegetables at the 10 minute mark
- Remove vegetables once fork tender
- Add vegetables to stock pot on stove
- Toss in rinsed and drained chickpeas, curry powder and ginger / stir
- Add coconut milk, chicken stock and fish sauce / stir
- Bring to boil
- Reduce heat and cover / cook at a simmer for 30-45 minutes or until sauce thickens and vegetables are incorporated
- Serve as is or over rice
Leave a Reply