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Author Notes: The full description is here: www.saucyvermont.com
The word “curry” to me, is synonymous with the very concept of delicious. Delicious, spiced, FOOD; not necessarily spicy in a burn-your-tongue way, but bursting with a rainbow of robust, dance-in-your mouth tastes. Almost any vegetable and/or meat can be transformed into a complex orchestra of flavor with minimal effort and ingredients, when you have the right spices. —saucy. von Trapp
- 1 large red onion
- 4 large cloves garlic
- 2 sq.inch pieces fresh ginger root
- 3 - 5 fresh Asian chilies (serrano or Thai or pepperoncino if that's all you have) w/ or w/out seeds depending on your spice tolerance
- 1 tablespoon butter
- 2 tablespoons canola oil
- 2 tablespoons Bengali Garam Masala (spice blend that can be found even in ho-hum supermkts these days)
- 1 pound mustard greens (can substitute spinach if you didn't grow a mile of mustards, or if you prefer a milder flavor) finely chopped
- 5 cups cooked chickpeas
- 1 pound tomatoes (or 1 can of diced)
- 1 cup plain yogurt (full fat preferred, of course)
- 1/3 cup milk (whole of course)
- 2 bay leaves
- 2 tablespoons toasted coriander
- 1 tablespoon toasted cumin
- a dashes of salt, to taste
- Place the first four ingredients into a food-processor (or just give them a fine dice if you don’t have one)
- Heat butter & oil in a large heavy bottomed skillet over medium heat and add the contents of the food processor, the bay leaves and the garam masala, and stir periodically to prevent sticking.
- When the tantalizing aroma of wild spices fills the air of your kitchen and the onions simultaneously turn brown, add the tomatoes with their juice, as well as a dash of salt.
- Stir and then add the greens, a handful at a time, tossing them in the tomato blend as you go.
- Add the cooked chickpeas, turn the heat down to low and let them simmer for about 10 minutes.
- Meanwhile, place the cumin and coriander (seeds or powder) in a dry skillet and heat over medium until fragrant (and maybe a wee bit smoky but don’t burn it like I always do)
- Add the yogurt and milk to the chickpea mixture and stir well, then add the toasted cumin & coriander - if you use seeds, grind them in a mortar & pestle first.
- Serve over Basmati rice (or whatever kind of rice you have!) and top with a dash of yogurt, mango chutney and a bit of cilantro... (pappadums and buttered nan or pita bread take it to another level.)
Anything But Watered Down
Pair tomato water with pasta
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Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.