Well that handicap kinda makes cooking difficult.
For dinner on Saturday night, I planned to make this recipe for Dum Aloo, a potato curry dish.
But with some setbacks at the grocery store, I ended up missing half of the ingredients for the masala (cinnamon, cardamom, cloves, coriander, etc.).
So I adapted it a little, and ended up with something that Wesley claimed tasted a lot like Thai yellow curry.
I still wish I could’ve tasted it, so I guess I’ll have to make it again when I’m better!
I could only taste the salty and spicy (from the chili) parts, but couldn’t grab any of the spices! You know my taste buds are dead if I can’t taste coconut, curry or turmeric…
Wesley’s version had ground beef incorporated, cooked with the same spices as the rest of the dish.
And it sat on a bed of buckwheat udon. No naan for us tonight
My version came with egg tofu, also spiced similarly.
I’ll provide the recipe, since Wesley loved the coconut curry, but I can’t guarantee anything, or even tell you how it tasted!
If you make it, then please let me know how it is
Potato and Cauliflower Coconut Curry
Servings—two entrée portions
- 2 medium-sized yellow potatoes (or any potato you choose—it’s pretty versatile in this recipe), cubed
- 1/2 head cauliflower, chopped
- 1/2 large yellow onion, sliced
- 1 teaspoon cumin seed
- 2 cloves garlic, minced
- 1 small Thai red chili, chopped (optional)
- 1” piece garlic, peeled and minced
- 3 teaspoons turmeric powder
- 2 teaspoons yellow curry powder
- 1 teaspoon parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup lite coconut milk
- 1/4 cup water
- Extra Virgin Olive Oil, about 4 tablespoons
- Salt, pepper, turmeric, cumin, parsley, paprika, curry to taste
- Protein (can be chicken, shrimp, beef, pork, tofu, etc.)
- Carb (naan, pita bread, rice, coucous, barley, noodles, etc.)
- Soak cubed potatoes in cold salted water for 30 minutes
- Drain potatoes
- Heat skillet with 1 tablespoon olive oil, add potatoes and brown on all sides, dust with 1 teaspoon turmeric powder and place aside
- Add another tablespoon of oil to skillet and add cumin seeds
- After 2 minutes, add sliced onions and cook until brown
- Add Thai chili, minced garlic and minced ginger
- Cook for another 2 minutes
- Add cauliflower and fry for 2 minutes
- Add potatoes, 1 teaspoon turmeric, 1 teaspoon yellow curry, parsley, paprika, salt and black pepper, stir to incorporate and cook for 2 minutes
- Add tomato paste until it coats the cauliflower and potatoes
- Add coconut milk, 1 teaspoon curry powder, and water
- Cover and cook for 15 minutes, or until the cauliflower and potatoes are fork-tender
- If there is too much liquid, allow it to reduce with cover off, until there is enough to coat the potatoes and cauliflower, plus a little extra
- Serve with your choice of protein and carbs, and enjoy