Veggie Currry

My sister sent me this request . . . "do you have any recipes for spicy indian food using cauliflower & potatoes".

And I do in fact have such a recipe. Here it is. This recipe was scaled down from one used to serve 40 people so definitely play around with the amounts of veggies needed as this will likely make enough curry to feed a family of 10 -- I made this for a permaculture class with Peter Bane that I helped cater last summer. It was a big hit. Also go light on the cayenne and hot chile until you know what you like. You can always add more hot stuff but it's really hard to water down hot stuff once it's already cooked.

Not much time for writing today. I am starting to build this site and adding features when I can. It's a lot of fun but kind of a long and tedious process since I have no clue what I am doing. Hope you like it!!

Veggie Curry a la Sara

¼ cup canola oil
1 tsp. Black mustard seeds
1 Tbsp grated ginger root
½ head garlic, cut into thin slices
1 cup finely chopped onions
3 Tbsp ground coriander
1 tsp. Turmeric
3 Tbsp curry powder (hot curry if you want it spicy)

2-4 green peppers, seeded and sliced into bite size pieces
2-4 pounds carrots, cut into ¼ inch thick slices
1 head broccoli
1 head cauliflower
4 medium sized potatoes, cubed

2 ½ cans coconut milk
1 bunches scallions/green wild onions
½ hot green chili pepper, seeded and minced
1 Tbsp salt
1/8 cup cilantro, minced

¾ cups peanuts (optional)
1 tsp. Cayenne pepper (or to taste) – depends on how hot the chili pepper is or you can omit the chili pepper and just use cayenne

Heat oil, adding the first 7 ingredients and cooking thoroughly in a large, deep stock pot
Have all veggies cut into bite sized pieces ahead of time.
Add the veggies to the oil mixture
Mix scallions, chili pepper, salt and half the cilantro into the coconut milk
Add coconut milk to the veggies and simmer until veggies are soft over high Heat

Add peanuts and cayenne pepper during the last 10 minutes of cooking and allow to cook until veggies have reached the right amount of hotness. The longer you heat it, the hotter it will get.

Garnish with additional cilantro and serve over rice.