I didn’t intend to post two curry recipes in a row, but I’ve been on a curry kick. In typical fashion, the weather in Chicago is fluctuating between balmy summer temperatures during the day to near freezing at night. My solution is to make curry which I think works in any climate.
What I love about curries is that you can play with the spices to create a wide range of flavors. Sometimes I like spicy-hot curries that can make you sweat, and other times l prefer the spicy-flavorful kinds. This recipe is definitely the latter. No need to chase this dish with cooling yogurt. It delivers a depth of flavor that is mild yet filled with all the tasty curry goodness that fire-seekers desire.
Ingredients (serves 8 – 10)
2 cups chopped okra (fresh or frozen)
2 ½ cups chopped potatoes
1 cup chopped onions
2 cups diced tomatoes
1 cup diced carrots
1 quart vegetable broth
2 cups uncooked white basmati rice
4 cups water
1 tablespoon chopped garlic
½ tablespoon fresh ginger chopped/ground into a paste
½ teaspoon red chili pepper flakes
1 teaspoon salt
2 tablespoons coconut oil (or cooking oil of choice)
cilantro for garnish
½ teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon cardamom
½ teaspoon ground fennel
½ teaspoon mace (or nutmeg)
½ teaspoon turmeric
½ teaspoon ground cinnamon
1. Place 2 cups dry white basmati rice in a sauce pan with 4 cups water and a pinch of salt. Bring to a boil, reduce heat to simmer, cover, and cook for 15 minutes. Fluff rice with a fork and cover to absorb any excess water.
2. Place 2 tablespoons cooking oil in a pot along with all of the spices over medium heat. Cook for 2 – 3 minutes, stirring constantly, to release the flavors into the oil.
3. Add the onions, garlic, chili pepper flakes and ginger to the spices and cook for 5 – 7 minutes. Add 1 – 2 tablespoons of vegetable broth if needed to prevent burning.
4. Add remaining vegetable broth and all other ingredients (except salt and cilantro) and bring to a full boil. Reduce heat to low and cook for 20 – 25 minutes until all vegetables are fully cooked.
5. Salt to taste.
6. Serve hot over a bed of rice and garnish with cilantro.