This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)
Serve with Mint-Cilantro Chutney and Basmati Rice.
- 1 cup chopped onion
- 2-inch piece of fresh ginger, peeled and chopped
- 4-6 cloves garlic, chopped
- 8 tbsp extra virgin olive oil (EVOO)
- 2 medium to large boiling potatoes, diced into small 1/4″ pieces (boiled, cooled and peeled)*
- 5 cups of cauliflower florets*
- A generous pinch of ground asafetida
- 1 tsp whole cumin seeds
- 1 1/2 tsp ground coriander
- 3/4 tsp ground cumin
- 3/4 tsp ground tumeric
- 1 28oz can crushed tomatoes, or diced tomatoes blended, or 3-6 small-medium tomatoes blended
- 1 1/2 tsp kosher salt, or to taste
- 3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*
- 2 medium bunches of bok choy or swiss chard*
- Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.
- Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.
- Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.
- Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.