Cinderella Curry Bowl
A curry that definitely leans into the Thai side. Smooth but intense flavour!!
Ingredients:
2 tbsp EVOO
2 white onions, diced
3 carrots, diced
5 cloves garlic, minced (I LOVE my new microplane for this job - it's sturdy & sharp & just makes me happy using it!)
1 tbsp fresh ginger, minced (never sub the dry spice for fresh! You can finely chop, or whiz in your food processor, a whole piece of natural ginger root, along with a little vinegar. This will keep, in the fridge, for weeks, in a sealed container, to use when fresh ginger is called for, in a recipe. The vinegar does not change the taste but acts as kind of a preservative. Always peel the root first.)
1 red pepper, diced
1 tbsp red curry paste (I like Patak's brand the best)
2 tsp garam masala
2 tsp ground cumin
3 medium potatoes, diced (or…you know when you roast those little baby potatoes for company & you overshoot the amount by about a pound…freeze them & they are perfect for such a time as this! And, alongside, your pumpkin that is already to go, it cuts down your cooking time exponentially!)
2 cups (or so) of Cinderella pumpkin (or any pumpkin,) yam or squash of your choice, diced
1 stalk lemongrass (just the tender white end) trimmed & finely chopped
3 kaffir lime leaves
*I put the lemongrass & lime leaves into a little cheese cloth bundle & tie it off with string. I could not get fresh leaves on short notice today, so I had to use my dried ones. A big bite of lemongrass or lime leaf is not pleasant, fresh or dried, so after they have done their business in the dish, you can pluck the little packet, out of your curry, & discard*
2 tbsp fish sauce
juice & zest of 2 limes (& again I used my most handy & much LOVED microplane)
3 - 14 oz. cans of light coconut milk
1 - 19 oz. can chickpeas
2 cups chicken stock (I am fortunate enough to have an instant boiling water tap - *because the "much-loved hubby is strictly a tea drinker* & so I just swear by the "Better than Bouillon" product. A teaspoon or so in 2 cups of boiling water is amazing & you are not always left wondering what to do with the rest of the 1L container of stock)
4 tbsp cilantro, chopped
Method:
In a large stock pot, sauté onions, carrots, garlic, ginger & red pepper in the oil. When soft, add curry paste, garam masala, & cumin. Add potatoes, pumpkin, & lemongrass/lime leaf packet. Saute for 5 mins. Add fish sauce, lime zest & juice, coconut milk, & stock. Bring to a boil if you are lucky enough to have potatoes & squash in the freezer already cooked - or - simmer until potatoes are tender. Squash will be done by then too. Add chickpeas & cook for 10 more mins. Serve over Yellow Basmati Rice & garnish generously with cilantro. Serves 8 - 10 people!!