It’s hard to go wrong with this simple and sumptuous curry. Just be discriminating in choosing your curry powder. Some curry powders from the Far East use too much fenugreek, making a dish bitter and even unpleasant. The perfect curry has balanced flavors and isn’t dominated by any one, least of all the bitter flavor. Many curry powders from India and Pakistan are safe bets, especially a nice madras.
Yield: 8 cups
Cooking Time: 30 minutes
Prep Time: 15 minutes
Ingredients:
- 1-2 Tbsp ghee, butter, or oil
- ½ cup slivered onion
- 1Tbsp minced garlic (2-3 cloves)
- 4¼ cups water
- 2 cups cubed butternut or kabocha squash
- 2¼ cups cooked or canned chickpeas (rinsed and drained)
- 2 tsp sugar
- 2 tsp salt or to taste
- 3 tsp madras curry powder
- ½ cup roasted unsalted cashews
- 3 Tbsp sultana raisins (optional)
- 2 cups bite-size romanesco,* cauliflower, or broccoflower florets
- ½ cup frozen peas
- 1 cup half-and-half (cream) or coconut milk
- ¼ cup minced cilantro or mint leaves
*Romanesco looks somewhat like green cauliflower except that its florets are pointy.
Procedure:
1. Heat the ghee, butter, or oil in a 5-quart pot over high heat. Add the onion and garlic and sauté for a couple of minutes until they begin to brown.
2. Add the water, squash, chickpeas, sugar, salt, and 2 teaspoons of the curry powder. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the cashews, raisins (optional), and florets and simmer for 10 minutes or until the florets are tender.
3. Add the peas and half-and-half or coconut milk, increase the heat to high, and bring to a quick boil. Reduce the heat to medium and simmer for a few minutes. Remove from the heat, add the remaining 1 teaspoon curry powder and cilantro or mint, and stir through. Ladle into bowls and serve.
Tips/Variations
Serve with basmati rice, baked samosas, and Mango Chutney.
