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[Previous entry: "Beth Ann's no-nightshade pasta sauce"] [Next entry: "Vegetable stock, and the first Monday in October"]
A long, slow simmer gives this curry a thick, sweet sauce.
1 red bell pepper, chopped
1 apple, chopped
1 large carrot, sliced
1/2 cup vegetable broth
1 8oz can kidney beans
5 cloves garlic, chopped
1/4 tsp pickled green peppercorns
1/2 tsp whole cumin seeds
olive oil
salt
curry powder, or your own signature spice blend. I used: pepper, chili powder, ground cumin, cinnamon, cloves, coriander, cardamom, turmeric.
heat olive oil in wok, saucepan, or large saute pan.
Add garlic, peppercorns, and cumin seeds. Fry until aromatic & lightly browned.
Add sliced carrot and cook for five minutes.
Add remaining ingredients and simmer slowly until broth, oil, spices, and vegetable juices condense down to a thick, flavorful sauce (about 1/2 hour).
Serve over basmiti rice or over greens, with cucumber raita.
Posted by sev @ 11:40 AM PST |