This simple and delicious vegetable curry is easy to prepare as weeknight dinner or lunch inspiration. Ground almonds are the secret in this recipe for its creamy consistency.
Born and raised in the Southern part of India, herbs and spices are part of my life. Combining these distinctive flavors everyday in the kitchen is just so aesthetic. Complex combination of these spices and herbs are turned into curry (as paste or powder) and used in various sauces. Curry dishes can also contain meat, fish, poultry, shellfish or vegetables. So this curry base is for both vegetarian and non-vegetarian dishes.
However finding these ingredients would sometimes be a hassle to find in the supermarkets. Henceforth this recipe is a supermarket friendly ,which means you could grab the ingredients from the local markets without heading to special asian grocery stores.
We all know curry dishes are healthy and tasty. But this recipe is also creamy and lactose-intolerant cause of almonds. Focusing on health benefits is something that I prioritize.
Prepared a pot of organic brown rice while the gingery sauce was cooking. Nothing can beat that divine aromatic smell in the kitchen. Garnished with coarsely chopped cashew nuts and fresh chives and you have a bowl loaded with flavor and lots of texture.
Ingredients
potatoes - 3 (medium size)
broccoli - 2 big stalks
cauliflower - 2 stalks
shallots - 4-5
Almonds - ½ cup (unsalted)
salt -1/2 teaspoon or more to taste
ghee -2 tablespoons
ground coriander -1 teaspoon
ground cumin - 1 teaspoon
red chili powder - 1/2 teaspoon
ground turmeric - 1/2 teaspoon
Madras curry powder - ½ teaspoon
water - 2 cups
Chives - to garnish
Cashew nuts - crushed (to garnish)
ginger - 2 inches
garlic -3-4 cloves
Equipments to use
big pot with a lid
Blender
Procedure
Serves 4
- Par boil potatoes for 10 minutes, drain and set aside
- Cut the stems from the crown of the broccoli and peel the tough outer skin. Slice the stems into 1/4 inches and cut the crown into florets about 2 – inches long.
- Combine ginger, garlic, canned tomatoes, and ½ cup almonds in a blender. Pulse the mixture until smooth.
- Heat the ghee in a pot over medium heat. Add the chili powder, coriander, cumin, madras curry, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
- Add the pureed tomato mixture to the pot with the spices – Cook, stirring, for 2 minutes. Add little water. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.
- Add the potatoes, cauliflower, shallots, broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are cooked.
- Garnish with coarsely chopped cashew and fresh chives
Served with organic brown rice.