Monday, May 22, 2006

Mixed Vegetable Coconut Curry

Sometimes we try to plan ahead and follow recipes, but this was an opportunistic meal - based on some nice finds at City Market this weekend and some things we already had. From the market came fresh peas and spinach. And a couple of weeks ago I bought a big bag of white potatoes that we've been working on little by little. We also had a few mushrooms left over from last night's veggie burgers, and finally, Darlene found coconut milk on sale this past weekend when we were grocery shopping and picked up a couple of cans. And we already had 3 cans in the cabinet so we were overflowing with coconut milk. So that's how this recipe was born.

1 Tbs. canola oil
1 tsp. cumin seeds
1/2 tsp. black mustard seeds
1/2 a medium onion, diced
a few button mushrooms, sliced
1/2 Tbs. fresh ginger, finely minced
1 tsp. ground corriander
1/2 tsp. turmeric
1 pinch each, ground cardamom, ground cloves, and cinnamon
salt, fresh ground black pepper and cayenne pepper, to taste
1 14 oz. can light coconut milk
1 lb. white potatoes, peeled and diced
1/2 c. shelled fresh peas
small bunch spinach (about 3 c. packed), torn into small pieces

Heat oil in a medium saucepan over medium heat. Add cumin seeds and mustard seeds and cook until mustard seeds start to pop. Add onion and mushrooms and cook until mushrooms are starting to get soft. Add ginger and the rest of the spices and salt and cook another 30 seconds or so. Add coconut milk and potatoes, bring to a boil, then reduce heat, cover and simmer until potatoes are just getting tender. Mix in peas and spinach and continue cooking until peas and spinach are cooked through and potatoes are tender.

We served this over white basmati rice that was cooked with a couple of cardamom pods, half a cinnamon stick and a couple of threads of saffron.


Fiber said...

Looks awesome. I love coconut curries.

Chris said...