The smell of masala or curry with vegetables smells like India. It makes me nostalgic for the color and flavors of Aloo Gobi, or potato and cauliflower in a braise that I ate with chapati bread and my bare hands while seated on the floor in Rajasthan.
So, on a cold night in the Northeast, I am transported to a warmer place with with dinner and a glass of wine. Namaste.
Ingredients:
For the curry:
1 tsp. extra virgin olive oil
1/2 onion, chopped
1 clove garlic, minced
1 tbsp. fresh ginger, minced
1 1 1/2 cups chickpeas (about one 15-oz can)
2 cups tomatoes, chopped
2 cups cauliflower, broken into small florets
1 can coconut milk
1 cup seasonedfork garden stock
1 tbsp. garam masala
1/2 tbsp. curry powder
1 tsp. sea salt
2 cups baby spinach, chopped
For the rice:
1 1/2 cups uncooked brown long-grain rice
1 can coconut milk
1/2 cup water
1/4 tsp. sea salt
Heat the extra virgin olive oil in a cast iron Dutch oven on the stove. Add the onion, garlic, and fresh ginger and sauté for about 7 minutes. Then reduce the flame and add all remaining curry ingredients except for the baby spinach and simmer covered for 45 minutes. When ready to serve, stir in the baby spinach and allow to cook for 5 more minutes. Once finished, serve on top of coconut rice.
About 45 minutes before serving the curry, make your coconut rice by putting all rice ingredients into a rice cooker until done light comes on. If you don’t have a rice cooker, buy one. It will change your life. Remove the rice into serving platter and place curry in your favorite bowl and garnish with fresh cilantro and serve table side.
