Friday, March 26, 2010

Veggie Trini Curry

Okay, so I finally tried my hand at making a vegetarian Trinidad curry, I think it is OK but could use a few tweaks, here is the tweaked version I will try next time:


-- 2.5 Tablespoons Trinidadian curry powder
-- cooking oil
-- 1/4 tsp. methi seeds (optional)
-- 1 pinch cumin?
-- 1 small head cauliflower, cut into bite size florets
-- 1 large or 2 small potatoes, cubed into 3/4-inch cubes
-- 1 can garbanzo beans (2 cups cooked from dried would be better but who has the time)
-- 1 onion, minced (or thinly sliced)
-- 3 cloves garlic, minced
-- 1 jalapeno pepper, minced
-- cilantro (optional)


Heat cooking oil in a heavy-bottomed pan. Sprinkle the methi seeds in and let them fry a little. Mix the curry powder with some water to make a "curry slurry" and add the curry slurry to the oil. Fry until it changes color, adding more water if necessary.

Add in the minced onion, garlic, and jalapeno, fry until soft, adding in some salt and pepper and spicy sauce if you want to add more.

Add in 1 cup or more of water and the potato chunks, mix around and cover, steaming, for 7 minutes or so. Add in cumin.

Add in the cauliflower florets and garbanzo beans and mix everything up, steaming until potatoes and cauliflower are tender, adding enough water so there is a good amount of sauce. Taste and add salt or spice if necessary.

Serve with rice or, if you are lucky, roti

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