my garden grew this korma

Look at this happy harvest! My first ever cauliflower (which I started from a wee seed indoors in the dark of winter) a stunning eggplant another first for this gardener, sunny tomatoes, hearty onions, garlic, sweet bell peppers, crazy hot peppers, and cilantro all cozied into a pot with a rich creamy curry sauce, what a great fall meal.

Lots of people get really scared off making curry because they think they need to have a million spices and hours and hours of prep… and yes this is true in most cases,  for years I made my own butter “chicken” spice blend that was made up of 15 different spices, I also used to toast and grind my own whole cumin seeds, and yes it took a lot of the day to make the perfect curry dish. But here is the good news;  you really just need 4 key things that maybe you don’t have on hand.. but once you do, your off to the races and you can take on most any curry after that!

This recipe came together in 1 hour, and I only dipped into 4 spice jars to make it all work. So here is the trick..

In a big ‘ol heavy bottom pot start with a really hearty glug of oil (don’t be shy, oil binds the goodness all together)

Into the hot oil add:

1 tbsp yellow mustard seeds (secret spice jar 1)

2 tbsp of a fresh yellow curry blend (secret spice jar 2 but you could make your own blend of: tumeric, cardamon, fenugreek, cumin, chilli, and coriander)

1 tbsp of a great garam masala spice blend (secret spice jar 3 : Chamela Giri this blend contains robust authentic hand ground ingredients, which have allowed me to give up making my own blends, this one is just that good, even better than any I have made)

Allow all the spices to sizzle in the oil until the mustard seeds start to pop, then add:

1 large yellow onion chopped fine

3 cloves of garlic chopped fine

1 small crazy hot pepper

1 diced green pepper

2” of fresh minced ginger

1/2 package of firm tofu cubed

S+P

Fry these aromatics down for at least 5 minutes before adding:

1 cubed eggplant

1/2 of a cauliflower chopped into small bites

4 small tomatoes chopped ultra tiny

1 lime leaf (secret spice jar 4)

3 cups of water Set your stove to medium-low, cover and allow to simmer for 45 minutes (adding a little more water if needed)

Finish your yummy korma by adding:

2 cups of heavy cream

2 tbsp of tomato paste (or ketchup)

a fresh pinch of garam masala

1/2” fresh ginger grated

a little pad of butter (totally optional but it does add a silky finish)

Let everything come together for another 5-10 minutes, remove lime leaf.

Serve over rice and garnish with fresh cilantro and some hot chili slices. Enjoy the harvest!

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3 Responses to “my garden grew this korma”

  1. Reblogged this on Chamela Giri and commented:
    Shauna is the design brain behind all my packaging and branding. She is also an amazing foodie.

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