Now I am not an expert on Curry but I did get some great curry powder from Penzey's with some saffron that I just love. So I used it in this recipe. It is simple but does take a bit of time as you cook things for 15 minutes after adding them. I adapted it from a recipe that I found in the catalog. Note that the recipe calls for 3-4 T of curry powder so I usually split with the good stuff and some regular curry powder. Make sure you have it on hand before you start.
Vegetable Curry
- 5 potatoes ( I used red, precooked) in 8ths
- 1 or two carrots sliced
- Green beans (presteamed)
- red bell pepper (optional to add with onion)
- 4 tablespoons butter (1/2 stick)
- 1 large yellow onion, finely chopped
- 3 tablespoons curry powder (the above curry powder is great)
- 1 tablespoon lemon juice, freshly squeezed
- 1 (14 ounce) can whole tomatoes
- 1 (14 ounce) can light coconut milk
- 1 teaspoon kosher salt
- Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is translucent, about 15 minutes. (add optional bell pepper here) Add the curry powder and continue cooking on low heat for 15 minutes, stirring regularly as curry forms a paste. Add the lemon juice and stir.
- Add the tomatoes, cutting them up once they are in the pan. Add half the juice from the can and save the remainder. Continue cooking the tomatoes and onions another 15 minutes on low heat.
- Add 1/4 of the coconut milk and stir. Then add the rest of the coconut milk and the remaining tomato juice until you like the consistency of the curry base. Simmer this mixture for another 15 minutes (see how the 15 minutes adds up).
- Bring the curry base to a boil and add the potatoes, green beans, and carrots ( you can add whatever you have on hand). Cook for about 8 minutes or until it is all hot and cooked as you like. Add the salt at this point to your taste (does not have to be kosher). You can serve over noodles or rice but if the potatoes are in there it does not need it unless you are trying to make more (good left over).
