Versatile veggie curry
This tasty curry was served to almost 5000 people on October 14 for Feeding the 5000 Front Range. Re-create the magic in your own kitchen!
Keep in mind that prepping all of the vegetables in advance will ensure that as you cook you will not be distracted by additional items that need to be prepared. While the curry cooks you can prepare the breadcrumb garnish. This recipe was developed to accommodate any additional veg that you have laying around the house or out in the garden. Incorporate hard vegetables (hard squash, sweet potato, fennel) in the beginning of the cooking process, along with the onion and such. Softer or ripe tender veg should be added in the last moments of cooking or as a garnish. Examples of these would be summer squash, tomato, or even eggplant. Enjoy!
This recipe makes 1.5 liters or six nice portions!
For the curry base
· 30ml canola or other cooking oil
· 40g garlic, sliced
· 45g root ginger, finely chopped
· 15g Madras curry powder
· 200ml full-fat coconut milk
· 800ml water
For the vegetables
· 50ml canola oil
· 200g onion, diced
· 200g leeks, diced
· 160g carrots, diced
· 160g celery, diced
· 60g red bell pepper, diced
· 20g jalapeno pepper, minced (seeds removed from ½ of the quantity)
· large pinch kosher salt
For the breadcrumbs
· handful cilantro, stem and all
· zest of ½ lime
· 20ml canola oil
· 25g breadcrumbs
· small pinch salt
squeeze of lime
Heat the oil in a saucepan over a medium heat. When the oil is hot but not smoking add the garlic and ginger and toast lightly, this will happen quickly so don’t walk away. Add the curry powder, reduce the heat and cook until very fragrant and bright yellow. Reduce the heat further and leave the curry flavors to mellow for 3-4 minutes. Add the coconut milk and water. Bring to a boil and then reduce to a very low simmer. The idea here is to speed up the layering and balance of flavor that good curry is known for. Keep warm
To cook the vegetables, preheat a large stock pot and add the oil. Once the oil is warm add all of the vegetables and cook over a medium heat. Once the vegetables have released their water (when the steam rising from the pot seems to stop) turn up the heat slightly and cook until the vegetables begin to caramelize ever so slightly. Add the curry base. Bring to the boil then reduce to a gentle simmer and cook for at least 30 minutes but not more than an hour. Season with salt, to taste.
For the breadcrumbs, preheat the oven to 350F. Line a baking sheet with foil.
Put the cilantro, lime zest, oil and salt in a blender and blitz to a purée. Stir into the breadcrumbs, put on the prepared tray and toast in the oven for 7-9 minutes, until still bright green but toasted.
To serve, divide the curry between bowls, spoon over some breadcrumbs and finish with a squeeze of lime. Happy Eating!