Sunday, May 22, 2011

Some Curry for Comfort

The world is full of good curry. A marvelous idea if I ever saw one, perfectly welcoming to meat eaters and vegetarians alike. Most of the time, welcoming as well to those avoiding gluten, as cream is a fab thickener.

Cooking some version of curry at home is a labour of love (of sorts), where time and patience (and sometimes multiple pots) is necessary for a good end product.

Well, on a day with some time and some inclination, this recipe is what emerged. And it made me happy. For dishes that bring nourishment and contentment are always worth the effort.

What is your favourite comforting dish?

Ingredients for the curry:
  • 1 cup brown rice
  • 4 small onions
  • 3 x-large potatoes
  • 4 medium carrots
  • 3 cups frozen peas
  • 1 fresh chilli (medium-hot)
  • 1 sprig each of thyme, lemon thyme, rosemary, mint
  • 2 tsp of curry powder
  • 1/4 tsp each of cumin and cinnamon
  • 4 cardamom pods
  • olive oil for frying
  • salt
  • 2 tsp coconut oil (optional)
  • fresh chives (optional)
Method for brown rice:
  • 3 cups of water added to the cup of rice with 1 teaspoon of salt, set on medium heat to simmer for 40 minutes usually does the trick!
Method for curry (use one big, flat-bottomed pot that is suitable for all the steps below = less washing up):
  1. Chop the small onions finely, and fry in 1 tablespoon of olive oil till soft and translucent. Remove from the pot, and set aside in a bowl for the moment.
  2. Chop the potatoes and carrots into even dice. Add 2 tsp of salt to the pot and enough water to cover the ingredients. Boil till soft (this will depend on how big the chunks of potato and carrot are...anywhere from 15 to 30 mins).
  3. Drain about a half of the liquid away, and then put the pot back on the stove top. Add to the potatoes the cooked onions, 3 cups of frozen peas, a chopped chilli, the curry powder, herbs, cardamom pods, cumin and cinnamon. Boil until the peas are done (about 5 - 7 minutes).
  4. Remove from the heat and season to taste with salt. 
  5. Stir through 2 tsp of coconut oil and sprinkle with freshly cut chives.
  6. Serve with brown rice. 
  7. Good eating! :-)
P.S. The inspiration for my curry recipe and post title came from drooling over this site, written by the truly inspired curry maker, Ramona.