Author Notes
The full description is here: www.saucyvermont.com
Excerpt here:
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
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Ingredients
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1
large red onion
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4
large cloves garlic
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2 sq.inch pieces
fresh ginger root
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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
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1 tablespoon
butter
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2 tablespoons
canola oil
-
2 tablespoons
Bengali Garam Masala (spice blend that can be found even in ho-hum supermkts these days)
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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
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5 cups
cooked chickpeas
-
1 pound
tomatoes (or 1 can of diced)
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1 cup
plain yogurt (full fat preferred, of course)
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1/3 cup
milk (whole of course)
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2
bay leaves
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2 tablespoons
toasted coriander
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1 tablespoon
toasted cumin
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a dashes
of salt, to taste
Directions
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Place the first four ingredients into a food-processor (or just give them a fine dice if you don’t have one)
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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.
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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.
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Stir and then add the greens, a handful at a time, tossing them in the tomato blend as you go.
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Add the cooked chickpeas, turn the heat down to low and let them simmer for about 10 minutes.
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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)
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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.
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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.)
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