Already January! Well almost. I’m blown away. It feels like a couple of months ago that I was planning out my 2016 year, some things were accomplished while others were not. I had hoped to open a small café here in town, I even found the perfect place. It looked like a little cottage with large front windows. I slightly freaked out at the realization and decided to wait one more year. In the meantime, I lost the dream location. It’s now a hair salon. So I’ll just say all right then. Let’s see what’s brewing for 2017
Anyway, here’s a New Year’s Eve curry for your weekend. It’s a revision from an older post and a bit more simplified. I realize a lot of spices are noted here, but it gives this dish it’s special flavor and the aroma is fantastic. If you’re one who prefers staying in on New Year’s Eve like we are, then try this curry, it won’t disappoint.
Note: Butternut squash or carrot is also nice instead of the potato. Last time I made this I omitted the squash and added cauliflower for the last 5 minutes covered on simmer was very good. The image posted had cauliflower. I’ve tried all.
Cook a cup of rice then start the curry. Set aside until curry is finished. Options are basmati, jasmin or brown rice is nice. Brown rice cooks the longest about 35-40 minutes while basmati and jasmine about 10 minutes.
- ½ medium onion chopped
- Large pinch red pepper flakes
- Large pinch sea salt
- 2 large cloves garlic minced
- 1 inch ginger minced
- 2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ¾ tsp cardamom powder – optional but nice you can substitute for allspice if so omit the
- ¼ tsp clove powder
- ¼ tsp cinnamon powder
- 1 tsp chili powder
- 14 oz crushed tomatoes – if you have whole just crush in blender or with immersion
- 1 can full fat coconut milk
- 1 ½ cup veggie broth
- 2 Tbsp maple syrup or coconut sugar
- 2 cups fresh chickpeas or one can rinsed
- 1 Tbsp lemon juice
- 1.5 cups sweet potato peeled and cubed or carrots or butternut – or cauliflower
- Combine turmeric, cumin, coriander, cardamom, clove, cinnamon, chili powder in small bowl set aside.
- Sauté onion and red chili flakes in oil and sea salt until tender about 4 minutes. Add the garlic, ginger and the spices and cook until fragrant about 2 minutes, add the sweet potato and stir followed by the coconut milk and stir then the tomatoes and stir again. Add the broth, maple syrup, and chickpea, bring to a boil then simmer covered on low until potato is fork tender about 8-10 minutes. Season with more sea salt and add the lemon juice. If using cauliflower instead of squash cook for just 5 minutes after combining all other ingredients
- Serve with rice and finish with herbs and fresh ground black pepper.