I am so excited about this curry. I absolutely love indian food, but when I cook curry at home I tend to cook thai inspired meals. For Christmas my mom bought me a bunch of whole indian spices to explore cooking with. Have you ever smelled fresh cardamom seeds? Zooomgg I could live in that scent forever!
Vegan, Gluten-Free, Indian Curry (serves 2-4)
- 1 Tbsp cumin seeds
- 1 tsp cardamom seeds
- 1 inch piece cinnamon stick
- 1/2 Tbsp tandori masala spice
- 1/2 Tbsp turmeric
- 2 Tbsp medium curry powder
- 1/2 tsp chili flakes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 inch cube ginger, minced
- 1 can organic diced tomatoes
- 1 can coconut milk
- 5 medium red potatoes, quartered
- 2 carrots, chopped
- 3 leaves bok choy, chopped
- 2 mini zucchinis, chopped
To start, heat large pan or wok on medium heat (no oil!). Dry roast your cumin seeds, cardamom seeds, cinnamon, & tandori masala until fragrant. Remove from heat. Add to food processor with a little bit of water and process until a smooth paste is formed. It's okay if it's a little liquidy. (*If you're using cardamom pods, be sure to de-husk them, as the outer shells are very tough*)
In the same pan, heat coconut oil on medium. Add turmeric and chili flakes. Next, add onions and stir until starting to become translucent. Next, add garlic and ginger. Stir for a couple minutes, making sure not to burn your garlic. Add can of tomatoes, your curry paste and the medium curry powder. Turn your heat up to medium high. Add coconut milk and potatoes. Cover and let simmer until potatoes are starting to become soft. Add carrots. Simmer for another 5 minutes. Add bok choy and zucchini, turn heat back down to medium and leave covered for 10 minutes or so, or until everything is cooked to your liking and the flavours have really melded together.
Serve with quinoa or naan. Enjoy!