I have two recipes for you all over the weekend. While we were in Tokyo with my dear friend Beth a couple of months back, we had a great tasting vegetable curry at an Indian restaurant. This recipe comes pretty close to matching its flavor. It's super easy to make. This curry has a strong tomato base, so I like to use a spicy curry powder.
QUICK VEGETABLE CURRY
1 1/4 cup of yukon gold potatoes diced 3/4" cubes
1 cup of pumpkin cut into 3/4 " cubes. (sweet potato works great, I usually use this)
1 cup of cauliflower broken into florets
1/2 cup of yellow squash sliced and halved
2 tablespoons of olive oil
2 yellow onions chopped
3 tablespoons curry powder
13 ounce can of crushed tomatoes
1 cup of vegetable stock
1/2 cup of green beans cut into 1" lengths
1/3 cup of plain greek yogurt
1/4 cup of sultanas
Cook the potato and pumpkin (or sweet potato) in a large pot of boiling water for 6 minutes, remove, and set aside. Add the cauliflower and squash, cook 4 minutes longer, remove.
Heat the oil in a large pot, add onion and cook until onion just starts to brown. About 8 minutes.
Add the curry powder and stir for one minute. Stir in the vegetable stock and crushed tomatoes, mix well.
Add the potato, pumpkin, cauliflower, and squash. Cook for five minutes, then add the green beans and cook for another 2 to 3 minutes. (I add the green beans earlier, I don't like them too crisp)
Add the yogurt and sultanas, stir to combine, and simmer for three minutes. Season to taste with a little salt and pepper–I find that it can use a little salt.
Serve over steamed rice.
Now for the fun part–the toppings!! This is my favorite part of making curry!
Even though this recipe has sultanas, I still like to use currants as a topping. You must plump your currants first in a warm liquid. (white wine, apple juice, or even plain water)
Sour cream and a little finely chopped almond is a nice touch too. You could also used thinly sliced cucumber or diced avocados.
Gratuitous vegetable shot–I was playing with my close up lens while cooking.