Vegetable Curry Merrills
Serving Size : 1
Ingredients for prepare Vegetable Curry Merrills
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | head | cauliflower |
| 2 | | potatoes - peeled and diced |
| 8 | tablespoons | clarified butter - (see end of recipe |
recipe Vegetable Curry Merrills
1 medium yellow onion, minced 1 green apple,
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cored and minced 3 cloves garlic, minced 8 whole shallots, peeled 2 tbsp. minced fresh
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ginger 2 tbsp. good-quality curry powder 1 tbsp. flour 1 14-oz. can coconut milk 1 16-oz.
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can chickpeas (garbonzo beans), drained 1 lb. spinach, coarsely chopped Parboil cauliflower in a
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large pot for 5 minutes. Drain and rinse. Repeat process with potatoes, set both aside. Heat
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butter in skillet over medium-high heat. Additions, apples, garlic, shallots, ginger, and cook until onions are golden, about 10
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minutes. Add curry powder to the skillet and continue to cook, stirring frequently,
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until the mixture starts to brown (dark), about 8 minutes. Stir in the flour
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and cook another 2 minutes. Add coconut milk, chickpeas, cauliflower, potatoes, and 1/2 cup water. Lower heat
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to medium, cover, and cook 15 minutes. Add spinach, cover, and cook until wilted, about
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3 minutes. Serve warm over rice with raisins, flaked coconut, chopped cilantro, and toasted cashews on the side. How to
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clarify butter in one sentence: Heat 10 tbsp. butter over medium heat until
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it foams, then skim the foam off. What's left is clarified butter. Notes: A high-quality curry powder is essential
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in this recipe. Some large supermarket chains will carry a great English brand
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(authorized by the Queen, no less) called Sherman's.
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