South Indian Vegetable Curry
I am teaching a series of Indian cooking classes at the Roanoke Natural Food’s Co-op. I was asked to bring a vegan recipe for tomorrow. I tried this tonight and it was truly delicious! I served it with Indian rice and my Mother-in-Law’s recipe fro Spinach Paratha (indian bread.)
South Indian Vegetable Curry
• 2 Tbs. canola oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced
• One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
• 1 Tbs. ground coriander
• 1-1/2 tsp. ground cumin
• 3/4 tsp. ground turmeric
• 1/2 tsp. cayenne
• 1 Tbs. tomato paste
• 2 cups lower-salt chicken broth or vegetable broth
• 1 cup light coconut milk
• One 3-inch cinnamon stick
• Fine sea salt and freshly ground black pepper
• 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
• 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
• One 15-1/2-oz. can chickpeas, drained and rinsed
• 4 oz. baby spinach (about 4 lightly packed cups)
• 2 Tbs. fresh lime juice
• 1 tsp. finely grated lime zest
• 2 Tbs. chopped fresh cilantro
In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Original Recipe from finecooking.com
• 3 cups whole-wheat flour
• 1 large bunch spinach
• 1 tsp coriander powder
• 1 tsp cumin powder
1/2 tsp red chilli powder
few dashes of cayenne pepper
• 1/4 tsp asafetida powder
• 1/2 tsp turmeric powder
• Salt to taste
• Ghee (clarified butter) to pan-fry the parathas * you can substitute with butter or vegetable oil
• Grind the spinach into a fine paste in your food processor without any additional water.
• Put Spinach with the coriander, cumin, red chilli, asafetida and turmeric powders, salt to taste, to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Keep the dough aside in the refrigerator for 2-3 hours.
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8″ diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve with chilled yogurt and or mango pickle