Vegetable Curry

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My vegetable curry is fragrant and exotic. The secret~use a combination of wet and dry spices. The addition of coconut milk and a drop of heavy cream add a sophistication to this humble dish.

Serves 4

  • 2 Stalks Celery (Sliced on Bias)
  • 2 Carrots (Sliced on Bias)
  • 1 Medium Onion (Cut In Cubes)
  • 1 Red Pepper (Cut In Cubes)
  • 1 Gold Pepper (Cut In Cubes)
  • 3 Cups Blanched Cauliflower Florets
  • I Cup Blanched Peeled Potato Cubes
  • ½ Granny Smith Apple (Peeled/Cut in Cubes)
  • 4 Cloves Garlic Chopped
  • 1 Tbsp. of Fresh Ginger Chopped
  • ½ Cup Coconut Milk
  • ¼ Cup Heavy Cream
  • 3 Tbsp. Curry Powder Blend (Slowly Toasted In a Small Pan Until Aromatic)
  • 3 Tbsp. Tamarind Curry Paste
  • 1 Tbsp. Butter
  • 1 Tbsp. Vegetable Oil
  • Mint for Garnish
  • Macadamia Nuts for Garnish
  • Salt/Pepper To Taste

Blanch the cauliflower and carrots by putting them in boiling water. After a minute or two place in ice water to stop the cooking.

Add the oil and butter to a hot sauté pan. Add all the vegetables and cook until tender. Add the garlic, ginger and the curries. After a minute, add the coconut milk and the heavy cream. Cook for just another minute until the flavors all meld. Season with salt and pepper if necessary.

Place in a bowl for service. Garnish with mint and chopped Macadamia nuts.