A friend and I recently got together for an indian food night where we both contributed towards the meal. I can accurately describe my friend as Martha Stewart in disguise (if you add a sweet personality and subtract the criminal record). With full awareness of the contrast in cooking abilities and feeling woefully inadequate, I really wanted my potatoes to turn out well.
I started by following the recipe to a tee but found myself obsessively tasting and adjusting the spices to bring it to the level of heat that we both appreciate. It is a quirk of mine that I am not able to leave things alone; a quirk that has led to the creation of both masterpieces and messes.
Later, as we were chatting while she finished working on the last of her dishes, I realized we shared the same habit. We ended up tasting, discussing and creating a new flavour together and having a load of fun doing it.
While there are certain recipes that call for exactness, cooking is an art, not a science, and we should all free ourselves to create something new.
Coconut Cauliflower Curry
2 tbsp olive oil
1 tbsp minced ginger root or powder
3 cloves garlic minced or crushed
1/2 tsp ground/crushed peppercorns
6-8 whole peppercorns
1-2 cinnamon sticks
6-8 whole cloves
2 bay leaves
1-2 tsp curry powder or garam masala
1/4 cup water
2 onions chopped
1 can tomatoes with juice
1/4-1/2 can of light coconut milk
2 carrots, chopped
1 head cauliflower cut up into florets
1 cup chopped green beans
In a large skillet, heat oil over medium-high heat. Add onions with
ginger, ground pepper, peppercorns, cinnamon stick, cloves & bay
leaves, and cook until onion is tender. Add carrots, cauliflower, and
greens beans and toss until all vegetables are coated with oil and
spices.
Transfer vegetable mixture to crock pot. Add water to skillet to
dislodge spices and add to crock pot mixture.
Add canned tomatoes with juice. Add preferred amount of coconut
milk along with preferred amount of curry.
Toss to combine ingredients. Cover and cook on High for 4-6 hours.
Indian Potatos
3 tbsp oil
1 tsp mustard seeds ( I used dijon mustard)
1 pinch gournd cumin
1 Tsp tumeric
1 tsp garam masala powder
1 tsp chili powder
1 knob ginger, peeled and finely chopped
6 potatoes, peeled, partboiled and cut in cubes
A touch of margarine
4 tbsp tomato sauce or to taste
ground coriander, to taste
Heat the oil in a pan and fry the spices for a few minutes. Add the margarine then the potatoes, making sure they are completely coated in the spicy mixture.
Cook for about 10-15 minutes, then stir in the tomato sauce and the coriander
