Curry with Vegetables (and/or Chicken)
- olive oil (approx. 3 T.)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 dozen whole cashews
- 2 bell peppers (halved, seeded, and diced) – 1 green pepper, and 1 of another color (yellow or orange)
- 1/2 bag frozen organic carrots/pea mix (Whole Foods carries)
- 4 medium-sized tomatoes, diced (or in winter, can use 1 14.5 oz can tomatoes)
- 2 whole squash/zucchini (if desired)
- 1.5 c. potatoes, diced in 1 inch cubes (e.g. 2 medium white potatoes peeled, or a handful of new potatoes)
- 2 c. cauliflower florets (if desired)
- 1.5 lb chicken breast, diced into 1 inch cubes (optional)
- 1 t. cumin
- 1 t. ground ginger powder (or 1 T. fresh ginger, minced)
- 1 t. curry powder
- 1 t. tandoori spice
- 1 t. ground mustard
- 1 t. ground coriander
- 4 bay leaves
- 3/4 c. almond milk
- 1/4 c. organic ketchup (optional)
- Sea salt to taste (1-2 t.)
- 1.5 c. basmati rice (I recommend brown basmati, if available)
Over medium low heat, saute diced onion and garlic together in olive oil in a generous-sized saucepan like this one pictured, from All-Clad. Allow all to soften. This takes a while and affords an excellent opportunity for chopping other vegetables. Saute until very tender (I’d estimate about 20 minutes).
Optional: If you want to add chicken to this recipe, saute the diced pieces in olive oil in a separate pan until cooked through (but still moist/tender). Set aside.
Add all spices and nuts to onion/garlic mixture. Stir in and allow to meld for about 5 minutes.
Add diced bell pepper – 1/2 of your green one, and 1/2 of your yellow/orange one. Put the other diced pepper aside; we’ll use it later. Cook 5 minutes.
Add tomatoes. Cover. Simmer at that same medium low temperature for about 20 minutes.
Remove bay leaves, and pour mixture into blender. Blend to a puree. Add 3/4 c. almond milk to mixture. Add a generous squirt of ketchup (optional), about 1/4 c.
Return sauce to pan. Add diced potatoes. If sauce is too thick, thin by adding some water. Add salt. Cover and simmer again for 25-30 minutes.
Add remaining vegetables (peas & carrots, cauliflower, diced pepper, squash/zucchini), and chicken (if you’re including). Cover and cook 10 minutes further.
Top basmati rice with a generous helping of your curry mixture. Serve, and enjoy the fragrant aroma of Nepalese curry long after the meal is over.
This recipe is based on the copious notes (and many guesstimates) based upon cooking this dish with my superb chef-of-a-friend! She learned how to make curry from our fellow Nepalese friend, also a lover of good food. Thanks to both of them for passing along their recipe ideas one to another and now to me! Though it takes a while to make, this curry is worth it!!