aloo gobi

this recipe post is a little overdue - i actually made this at the end of 2009 after having ordered it at a local restaurant. i thought my recreation was a pretty close replication, especially since it was my first real stab at indian cuisine. the cauliflower florets just burst in your mouth with flavour, while the peas and potatoes provide a tender and succulent base. i've always liked my indian food a little on the saucy side, so making it at home allowed me to make it perfectly to my tastes. if you prefer it drier, just modify the liquid amounts as needed.

• 1 cup potatoes, diced into cubes
• 1/2 cup peas, cooked
• 1 small head cauliflower
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1/2 teaspoon ginger, minced
  
• 2 tablespoons tomato paste
• 2/3 cup veggie broth

for the basmati rice:

• 1 cup dry basmati rice
• 1/2 cup peas, cooked
• 1 carrot, shredded
• 1 teaspoon turmeric
• 1/2 teaspoon crushed cardamom pods

start cooking your basmati rice according to package directions. in the meantime, start cooking the potatoes and peas, and chop the cauliflower. when the rice is done, add in the carrots, rice spices and half the peas. gently toss the rice mixture, cover, and let sit while finishing the aloo gobi.

in a large skillet, pour in 1/3 cup of the veggie broth. add the cauliflower, garlic, ginger, garam masala and curry powder. sauté on medium heat for 3-5 minutes, until liquid is almost evaporated. add in last 1/3 cup of veggie broth, remainder of cooked peas, the potatoes and tomato paste. continue sautéing for a minute or two more, stirring frequently. the florets should be tender, but not soggy.

spoon aloo gobi over rice mixture, and serve with a side of naan. makes enough for 3.

curry in a hurry

work has been crazy for me lately, and i've honestly not felt like cooking complicated meals when i get home. i've been eating a lot of easy meals, and i thought this one was one of the more blog worthy. the only catch is that for an quick and easy meal, you'll want to have your curry powder made ahead of time, or buy some. i made my several months ago and keep it in a spice jar.

• 1 green pepper, chopped
• 3 cups sliced cabbage
• 1 carrots, julienned
• 1 clove garlic, minced
• 1 teaspoon onion powder
  
• 2 tomatoes
• 2 tablespoons curry powder
• 1 cup cooked brown rice

for the curry powder:

• 2 tablespoons cumin seed
• 2 tablespoons coriander seeds
• 1 tablespoon cardamom seeds
• 1 tablespoon mustard seeds
• 3/4 tablespoon cloves
• 3/4 tablespoon black peppercorns
• 1/2 teaspoon fenugreek seeds
• 3/4 tablespoon garlic powder
• 1/2 tablespoon turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne

to make the curry powder, put all seeds (everything through the fenugreek) on a cookie sheet and place in the oven on 300 for about 15-20 minutes. alternately, you can put it in a cast iron skillet and heat on a medium stove top. once seeds begin to pop, wait about another 20 seconds before you remove them. put the toasted seeds along with the rest of the powdered ingredients into a magic bullet or the old fashioned mortar and pestle. grind into a curry powder.

cook brown rice according to directions. meanwhile, slice all the veggies up and place in a non-stick skillet. heat on medium high for one or two minutes, until the garlic starts to brown a little. add in the curry powder and onion/onion powder. the juices from the tomatoes and veggies should provide enough liquid to make a thick sauce. if not, add in 1/4 cup of water or coconut milk. when the green peppers are tender and cabbage is translucent, remove from heat. serve over brown rice.

make 2 dinner servings.