Madras Vegetable Curry (Vegetarian)
photo by Jubes
- Ready In:
6 1-dish meals served w/rice
- 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. :-).
Questions & Replies
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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!
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
I made this tonight for two reasons. 1. to help use some of the veggies that I bought for the India round of this ZWT 8. 2. because it sounded yummy! I was right, it's delicious. Sadly I didn't have the eggplant but all else was used and it made a grand meal that I served over saffron/cinnamon rice and with coconut water to drink. Te-rrific :D
RECIPE SUBMITTED BY
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)