Prep 20 mins
Cook 20 mins
Altho I did not choose this vegetarian dish from the cruise menu, I found it in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). *Enjoy* !
- 2 tablespoons vegetable oil
- 1⁄2 cup onion (chopped)
- 4 whole cloves
- 4 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon garlic (minced)
- 1⁄2 teaspoon gingerroot
- 1 tablespoon Madras curry powder
- 1⁄2 cup tomatoes (seeded & diced)
- 1⁄2 cup potato (diced)
- 1⁄2 cup carrot (chopped)
- 1⁄2 cup cauliflower (chopped)
- 1⁄2 cup eggplant (diced)
- 1⁄2 cup coconut milk
- 1⁄2 cup peas
- 1⁄4 cup fresh cilantro (chopped)
- In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
- Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
- Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
- Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
- Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
- NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).
I selected this recipe in Zaar Tag to use up half a can of coconut milk in the fridge - and I am glad I did! Very good and (surprisingly) filling dish served over rice (for the cinnamon rice I added a cinnamon stick to the rice cooker cooked on regular rice -- very good and almost too easy!). And per the recipe suggestions I put the spices (cloves -bay leaves) in a cheesecloth bag, so I could remove them easily at the end of the cooking time. Oh, I didn't measure my veggies, so my amounts were off a bit, but I don't think that made any difference in the final delicious end result. Thanks for sharing!
This is a very tasty vegetable curry. The only changes I made was to use the dry form of the cardamom, cinnamon, etc. I did not use eggplant, but used potatoes, peas, carrots and cauliflower. Served this delicious meal over some brown rice.
Delicious vegetarian curry that my family all enjoyed. I doubled this recipe and was really glad that I did. Prep time was less and cook time was more..........so the 40 minutes given was just about right :) For some extra protein for a vegetarian meal, I would add a can of drained and rinsed chickpeas. The Indian flavours added to the Madras curry powder to make this an authentic tasting curry. It didn't take much effort to pick out the cinnamon sticks, bay leaves, cardamom pods and cloves and the flavours they imparted were well worth a minute or so to find them in the completed dish. . Made this recipe for you twissis as a thankyou for adopting me in PAC :D Photo also to be posted