A mix of herbs and spices brings this dish to life! Warm and hearty, it's the perfect comfort food combination. Special Equipment: Food processor, spice grinder. Courtesy of Vicki Lees of Jane Bond.
Directions for: Coconut Peanut Curry
Ingredients
1 tsp turmeric
2 tsp cumin seed
1 tsp mustard seed
1 tsp coriander seed
2 Tbsp canola oil
2 Tbsp tomato paste
1 chili pepper
1 Tbsp fresh cilantro
4 clove garlic, chopped
1 Tbsp ginger, chopped
2 Tbsp vegetable oil
1 large onion, chopped
4 can coconut milk
1 Tbsp honey
cup peanut butter
1 heads cauliflower, cut into florets
4 potatoes, chopped
2 red peppers, chopped
1 (19-oz) can chickpeas
peanuts, to taste
salt, to taste
Directions
1. To make a curry paste, start by toasting turmeric, cumin, mustard seed, coriander seed, and salt in a small pan over medium heat for 30 seconds, or until fragrant.
2. Transfer toasted spices to a food processor along with the canola oil, tomato paste, chili pepper, cilantro, half the chopped garlic, 1 tablespoon of chopped ginger, and salt, to taste; reserve remaining garlic and ginger.
3. Blend curry paste until smooth and set aside.
4. In a large pot, heat vegetable oil over medium heat. Add onions, remaining chopped garlic, and ginger; stir and cook for 2-3 minutes, or until onions are translucent.
5. Add the curry paste and salt and continue; stir for 1 minute, then add the coconut milk, honey, and peanut butter.
6. Increase heat to high and bring pot to a boil; just as the pot starts bubbling, reduce heat to low and simmer uncovered for 5 minutes.
7. Add half the cauliflower florets and half of the chopped potatoes.
8. Cover and cook for 20 minutes, stirring occasionally to prevent curry from burning, until vegetables have softened.
9. Blend curry with an immersion blender until smooth.
10. Add remaining cauliflower florets, potatoes, red peppers and chickpeas; return the pot to a simmer over medium-low heat.
11. Cover and cook for 30 minutes, or until vegetables are soft; stir occasionally to prevent curry from burning.
12. Serve curry over rice topped with peanuts, to taste.
13. Note: Leftovers will last for 3 days in the fridge if stored in an airtight container.
See more: Asian, Nuts, Main, Dinner, Potatoes, Comfort Food