Friday, January 4, 2013

Vegetable Curry



                                                                                                                          
                                                         
There's those days that I crave nothing but a nice steak or a juicy piece of well-cooked chicken. And then there are those days that I do not want to cook anything that once walked or swam. My hubby on the other hand is a steak and potatoes kind of guy. So on those days when I have to find a meal that will cater to my cravings and satisfy hubby's appetite to where he wont feel cheated out of his steak and potato meal, I turn to this recipe. This recipe is also a vegetarian's or penny-pincher's go-to recipe. It is not only nutritious and delicious, it is quite affordable. You can serve it as a main dish with a side of rice or chapati. Alternatively, you can prepare it as a side dish. Being from a Catholic family, this meal was heavily in rotation during lent, when the family would keep off of meat dishes.


SERVING SIZE: Enough to feed 4-6 people.

INGREDIENTS:
-2 large potatoes, cubed (I used Yukon Gold potatoes). -3 large carrots (washed, peeled and diced into small, even pieces).
-1 cup frozen peas.
-1 medium onion,finely diced.
-1 tablespoon ginger/garlic paste.
-1/2 habanero pepper seeded and diced (This is optional. If you do decide to use this ingredient, you can use more pepper & leave the seeds in if you want your curry hotter) .
-2 tablespoons vegetable oil (I use canola).
-4 tablespoons finely chopped cilantro (coriander leaves). -1 teaspoon curry powder.
-1 teaspoon cinnamon powder.
-1/2 teaspoon turmeric.
-1/2 teaspoon coriander powder.
-1 teaspoon cumin powder.
-6 tablespoons crushed tomatoes (I used the canned one from the grocery store. Alternatively, you can use 3 small diced tomatoes).
-2 teaspoons Royco Mchuzi Mix Spice mixed with 6 tablespoons of water  OR 1 tablespoon cornstarch mixed with 1 teaspoon water (to thicken the sauce).
-1 1/2 cup water ( less if you want your sauce thicker)

INSTRUCTIONS:
-Heat up the oil in  a medium-sized cooking pan over medium heat.
-Saute the onions, until they turn golden brown (do not let them burn). Stir constantly.




                                                  
-Add in the garlic/garlic paste and cover the pan. Let it cook for one minute. Stir so that the garlic does not burn.
-Add the tomato puree and stir.



                                                       

-If using peppers, add them in at this point and stir.
-Add in the turmeric first and stir. Let it cook for 2 minutes.
-Add in the curry powder and stir. Let it also cook for 2 minutes.



                                                        
-Add the rest of the spice (cinnamon, coriander powder, cumin powder) and stir.
-Add in the vegetables and stir well to coat in the spice mixture. Allow the mixture to simmer on medium heat for about 5 minutes, uncovered.



                                                      
-Add 2 teaspoons of Royco Mchuzi Mix powder into 1/4 cup of water. Stir well to avoid any lumps. If you're using the cornstarch mixture instead of the Royco Mchuzi Mix spice mix, now is the time to add it to the pan.Stir.
-At this point, the mixture will get very thick, Add 1 1/2 cup of water.
-Cover and simmer for 20-25 minutes on medium heat until the carrots are tender when pressed between your thumb and index finger and the potatoes are fork-tender.
-Your curry is ready to be served. Enjoy!