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Vegetable Curry (with Chicken, if You Want) Recipe

Vegetable Curry (with Chicken, if You Want) Recipe

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Vegetable Curry (with Chicken, if You Want)

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Ingredients:

Serving

5 cloves garlic
1 (3-inch) chunk peeled, fresh ginger
1 tbsp water , plus more as needed
1/4 cup vegetable oil
1/2 tsp coriander seeds
1/4 tsp cumin seeds
6 green cardamom pods
4 whole allspice
3 whole cloves
1 (3-inch) long cinnamon stick, broken in 1/2
1 bay leaf, preferably fresh
1 medium yellow onion, sliced
2 tsp madras-style curry powder
1/2 jalapeno, or more to taste
1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
8 cups mixed 1-inch-cut vegetables , such as cauliflower , potatoes , green beans , or eggplant
kosher salt and freshly ground black pepper
1 (14-oz) can unsweetened coconut milk
about 2 cups (1-inch cubed) cooked chicken, preferably thigh or leg (optional)
cilantro leaves, for garnish
serving suggestion : basmati rice and chutney

Directions:

In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.
Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients re-fry in the oil, about 6 minutes.
Add the vegetables, season with salt and pepper and stir to combine.
Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.
Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	577.52 Kcal (2418 kJ)
Calories from fat	263.57 Kcal
		% Daily Value*
Total Fat	29.29g	45%
Cholesterol	12.9mg	4%
Sodium	584.12mg	24%
Potassium	1252.39mg	27%
Total Carbs	71.84g	24%
Sugars	1.56g	6%
Dietary Fiber	20.49g	82%
Protein	20.09g	40%
Vitamin C	54.2mg	90%
Iron	5.7mg	32%
Calcium	151.5mg	15%

Amount Per 100 g
Calories	96.73 Kcal (405 kJ)
Calories from fat	44.15 Kcal
		% Daily Value*
Total Fat	4.91g	45%
Cholesterol	2.16mg	4%
Sodium	97.83mg	24%
Potassium	209.76mg	27%
Total Carbs	12.03g	24%
Sugars	0.26g	6%
Dietary Fiber	3.43g	82%
Protein	3.36g	40%
Vitamin C	9.1mg	90%
Iron	1mg	32%
Calcium	25.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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