I've just landed in India a few short hours ago and I'm literally counting down the hours til sunrise where I can go out and wander! I'm dreaming about tasting pav bhaji, kheema pav, masala chai and the famous kebabs at Bademiya...but in the meantime, let me share with you my coconut veg curry.
My coconut veg curry is such an easy weeknight meal to make. Since all the vegetables are pre-cooked (chick peas, frozen green peas) and wilts quickly (spinach, cilantro) it takes no more than 30 minutes to make and is 100% vegan. Feel free to bulk it up with whatever vegetables you have in your fridge that you want to use up - it's completely adaptable.
I've accompanied this with basmati rice but you're more than welcome to serve it with naan bread. This can keep in the fridge for up to five days and freezes well. Bon appetit!
COCONUT VEG CURRY (serves 4)
1 tbsp ghee
1 yellow onion, diced
4 cloves garlic, minced
1” knob of ginger, minced
1/4 cup garam masala
1 tbsp chili powder
1 tbsp ground cumin
1 (28oz) can diced tomatoes, drained
1 (13.5oz) can coconut milk
1 (5.5oz) can tomato paste
1 (28oz) can chick peas, drained
2 cups green peas, frozen
6 cups baby spinach, packed
1 small bunch cilantro, chopped
2 tbsp kosher salt
freshly ground pepper, to taste
BASMATI RICE (serves 4)
1 1/2 cups basmati rice
1 tbsp ghee
1/2 yellow onion, diced
2 1/2 cups water
salt + pepper, to taste
FOR THE CURRY
In a large heavy-bottoms pot, heat the ghee over medium-high heat. Add the onions and cook until translucent. Add the garlic and ginger and cook for a minute. Add the garam masala, cumin and chili powder and toast until fragrant.
Once the aromatics have been nicely sautéed, add the diced tomatoes, coconut milk and tomato paste and stir until thickened.
Next, you'll be adding in the vegetables - the chick peas, spinach, and cilantro. Once it is well-incorporated and the salt and pepper to taste.
FOR THE RICE
In a small bowl, cover the basmati rice with water and let soak for 20-minutes. This will help the rice cook faster and tenderize it.
In a small pot, heat the ghee over medium-high heat. Add the onions and cook until translucent.
Add the rice and toast for two minutes. Once it is fragrant, add the water and bring up to a boil. Decrease the heat to low and cover and simmer until cooked, about 10 - 15 minutes. Fluff up with a fork and serve with the curry.