A food world devoted to the young chef and those young at heart

Sunday, September 12, 2010

The secret to Curry....

We ventured to one of our last trips to the Farmer's Market (frowny face). School is weighing heavy on my schedule and life running away from the carefree daze of summer.
On this last adventure to the market, prices were high and tomatoes were scarce but determined to reap the benefits of the escapade we found some key wonders: sharp bitter Arugula, green and purple string beans, stunning-ly yellow sweet corn, spaghetti squash, delicate little potatoes and creamy Gouda goat cheese (more for my parents then for me).

On this day I finally ventured into my Bon Appetit magazine and was inspired by this recipe: http://www.bonappetit.com/recipes/2010/09/summer_vegetable_ragout_with_exotic_curry_sauce

I was thrilled, I could use some of our over abundance of zucchini and yellow squash, almost everything we got at market, our nice curry power-wait...no carrot juice...what if...yes...it could work....The secret to a grand curry:
 that's right baby food.

Okay so the recipe:
  • 1 onion, chopped
  • 1 carrot, peeled and cubed chuck-il-ly
  • 1 stalk lemon grass, cut into large pieces so you can remove before serving
  • 1 tbsp diced fresh ginger (more or less)
  • 1 diced green apple (something more tart than sweet), diced
  • 1 1/2 tbsp curry powder (Madras is a good quality)
  • Not quite a tbsp of flour and oil (for a rue)
  • 3 jars pure carrot baby food, plus additional water to get everything our of jar
Saute the onion and carrot with some olive oil until onion is almost clear, add ginger, lemon grass and green apple. Cook until carrot tender. Saute curry powder and then add oil and flour, stir. Add baby food and water, bring to a boil and simmer until the sauce is thick. Set aside.

Now the veggies:
  • 1 medium-Small zucchini, diced chunky
  • 1 medium-small yellow squash, diced chunky
  • 1 medium-small eggplant, diced chunky
  • 1 cup of frozen corn
  • 1 cup or so green beans
  • 1/2 16oz can garbanzo beans 
In another pan, heat the oil and saute the squash, zucchini and eggplant. Add corn and beans, cook until tender. Add chickpeas.
Combine sauce and veggie saute in one pan and bring back to a simmer.

Serve with a garnish of arugula and basil (the basil is a must, sooooo awesome!)

The combination of flavors is so abundantly thrilling, the sauce is a great standard to come back to and make curries with what ever veg is available for the season. I think in the winter I'll do a sweet potatoes curry.....*melting into a puddle of joyous*

No comments:

Post a Comment

tell me your thoughts...