When you've traveled to a country where curry almost is a national dish you can never go back to a pre-made or instant curry sauce. It's just not the same. So why not prepare your own paste, it's not that difficult. Really, all you need is a well-stored cabinet. Over time I collected many many spices. Very convenient, because when I now want to make a dish that asks for things like garam masala, cumin, or chili flakes I already have it sitting in my kitchen. Ea-sy.
So if you are just like me, you'll like this recipe. If you are not a collector of spices, well then you'll spend a little longer in the supermarket shopping for the ingredients. Or you can just buy an instant curry sauce. You know, whatever you do is fine by me. ;-)
This curry is super easy 'cause it's a DRY one. What it means is that it sticks to your veggies, meat or whatever you throw in the pan. I like to eat it with some pieces of chapati or naan bread and a little yoghurt. You can also cook some (coconut) rice to go with it.
I prepared this dish in my new favorite pan. The FINEX No. 12 Cast Iron Skillet. I spotted it a while ago on some of my favorite blogs and almost started drooling. Cause well, look at how pretty it is. But that's not all of it. This pan is so useful. You can cook up almost anything in it. Meat, veggies, bread, pancakes, pie. Just anything. This is what the folks over at FINEX say about their magic pan.
The FINEX No. 12 Cast Iron Skillet was inspired by a time when a polished cast iron skillet was at the heart of every American kitchen but designed to meet the expectations of today’s cooks. Like the best antique skillets it has a polished ultra-smooth cook surface for minimal sticking and cleaning. Unlike your grandparents skillet the distinctive geometric shape is pouring friendly and the stainless steel spring handle cools down quickly.
What I love about this skillet is that it has a thick base, and once it has warmed up, it stays hot, even with cold ingredients. Also, it doesn't stick and comes with instructions on how to season it. I will hold on forever to this fellah, and hopefully hand it over to my kids one day. Like a family heirloom. I am just so happy with it. Especially because this skillet wasn't available in Europe until now. A few months ago FINEX teamed up with a new Amsterdam based store called DAY kitchen. DAY sells beautiful ceramics from New York & Amsterdam, handcrafted Japanese knives, these FINEX skillets and so much more. If you're in town, check it out at Van Woustraat 62. And if you're not able to go to their store, I've got good news for you too. As the first European distributer, they are able to ship the FINEX skillet to you, wherever on the continent (& the UK) you live. Right now they're still working on launching their webshop, but I am sure they'll help you if you shoot them an email.
Cauliflower & Potato curry with chapati
1/2 kg/1.1 lbs small potatoes, peeled & cut in half
1/2 kg/1.1 lbs cauliflower, cut in small florets
2 tomatoes, skinned and roughly chopped
2 cloves garlic, peeled and crushed
1 tsp ginger, grated
1 tsp turmeric, grated
1 long red chili, deseeded and finely chopped
2 tbs coconut oil
1 large onion, peeled and finely diced
2 tbs coconut oil
2 tsp cumin seeds, crushed with a knife
2 tsp mustard seeds, crushed with a knife
1/2 tsp ground coriander
1 tsp garam masala
1/2 tsp sea salt
1 tsp palm or cane sugar
6 curry leaves
1/2 lemon, juice
1 small mango, cut in dices
Fresh cilantro and dill, roughly torn
Rice or chapati & greek yoghurt to serve
How to make it:
1. Bring a pan with water to a boil on medium-high heat. Add the cauliflower and potatoes. Cook for about ten minutes.
2. Meanwhile, add the tomatoes, garlic, pepper, ginger, and turmeric to a blender. Add a splash of water (10 ml) and blend until smooth. This will be your sauce. Set aside.
3. Heat coconut oil in a skillet on medium-high heat as well. When the pan is hot, lower the heat a little bit and add mustard & cumin seeds. Stir frequently for two minutes. When you hear the spices popping, place the onion in the pan. Keep stirring for about 5 minutes. Add the remaining dry spices, the curry leaves, the salt, and the sugar. Again, stir.
4. Add the cauliflower and the potatoes to the skillet and pour the tomato mixture into the pan. Stir to make sure everything is coated and lower the heat to a simmer. Let cook for about 8 minutes, while stirring every now and then to prevent from burning or sticking. If you feel the mixture becomes too dry, add a little bit of water.
5. Place the mango in the pan and squeeze the lemon juice on top over the curry. Stir to coat. Let cook for another minute before turning off the heat.
6. Sprinkle the fresh herbs on the curry and enjoy with a few pieces of chapati & some yoghurt or with some (coconut rice).
(recipe by Hills & Mills)
200 gr/1 1/2 cup whole wheat flour
125 ml/1/2 cup water
1/4 tsp fine sea salt
How to make it:
1. Combine the salt & the flour in a bowl. Add the water.
2. Kneed until it forms a clump. Add onto a floured surface. Kneed for another ten minutes.
3. Divide the ball into four even pieces. Roll into thin circle shaped 'pancakes'.
4. Add a tiny drop of olive oil to a hot skillet and bake the chapati on low heat on both sides for two minutes, until you see small bubbles and black spots. Cover and set aside.