Indian Vegetable Curry

 https://www.layersofhappiness.com/the-best-vegetable-curry-ever/

Ingredients:

SHOPPING LIST:

- basmati rice

- yogurt

- cucumber

- tomato paste

- 1 yellow onion

- fresh garlic

- fresh ginger

- vegetable broth

- coconut milk

- spinach

- cauliflower

- sweet potatoes

- tomatoes

- 1 lime

- cilantro

• 
  
• 2 Tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 medium cloves garlic, minced
• 1 Tablespoon fresh ginger, finger grated
• 2 cups vegetable broth
• 1 cup light coconut milk
• 1 cauliflower or broccoli head, chopped into florets
• 3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
• 1 cup frozen peas (optional)
• 1 whole lime, juiced and zested
• 2 Tablespoons fresh cilantro, chopped
• Basmati rice for serving
• Spinach – 4 cups (handfuls), light packed

Spices:

• 1 Tablespoon. tomato paste
• 1 Tablespoon. ground coriander
• 1-1/2 teaspoon. ground cumin
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon. cayenne
• 1 teaspoon cinnamon
• Salt and Pepper

Directions:

1. In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.
2. Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
4. Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.
5. Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.

Rice: https://pipingpotcurry.com/instant-pot-basmati-rice/

Indian Chicken Curry

So much more delicious than I expected!

To do it right it takes 2 HOURS of prep time, then an additional 1 hour of cooking time

https://smittenkitchen.com/2019/10/chicken-curry/

2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup plain, full-fat yogurt
4 garlic cloves, minced or grated, divided
2-inch piece of ginger, minced or grated, divided
2 teaspoons kosher salt, divided, plus more to taste
2 to 3 tablespoons neutral oil or ghee
2 large yellow onions, minced
1 teaspoon cumin seeds
About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground turmeric
1 teaspoon garam masala
1 tablespoon ground coriander
1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
1/2 cup water
Cilantro for serving

Combine chicken thighs with yogurt, half of garlic, ginger, and salt in a bowl and set aside for whatever time you’ve got — you can use them right away, in an hour, or up to a day.

In a large (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot add onions and cumin seeds, cook 5 minutes, until browned at edges. Add remaining ginger and garlic and cook one to two minutes more. Add remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. Add tomatoes and cook until they begin to break down, 4 minutes. Add tomato paste, cook for another 2 minutes. Add chicken and yogurt marinade from bowl, plus water, stir to combine, and bring to a simmer, stirring. Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.

Chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness). Adjust seasoning as needed and serve with rice.

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Raita
- full fat yogurt
- English cucumber
- cumin
- coriander


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Basmati Rice
https://pipingpotcurry.com/instant-pot-basmati-rice/

1 cup basmati rice
1.25 cup water
1 tsp ghee or oil (sunflower)
1/2 tsp salt
(for increasing amounts of rice it's 1 cup rice : 1.25 cup water


Wash rice until water runs clear
Soak rice in water for at least an hour
Put water and rice in instant pot, add oil and salt
Set instant pot on pressure cook to 4 minutes
When done, let sit for 5 minutes before venting


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https://www.thespruceeats.com/indian-spice-roasted-cauliflower-recipe-102146

Roasted Cauliflower

4 tablespoons butter (melted)
1 teaspoon cumin
1 tablespoon garam masala
Optional: 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 head cauliflower (rinsed, cored, cut into 2-inch pieces)

Whisk spices and salt into melted butter
Toss cauliflower in bowl with butter mixture
Spread out on baking pan
Bake at 425 for about 40 minutes