Cobb-conut Curry:
The flavors in this are amazing, and is a great addition for those of you looking for a new salubrious addition to your weekly variety.
Some of my favorite Indian curries include tomatoes, and Thai Curries make Coconut Milk an essential. However, this is also familiar to a Japanese curry as it has a robust number of ingredients -- multiple flavors interacting -- and can be served all by itself.
Ingredients:
1 Tbsp Coconut Oil / EVOO
1 Tbsp Mustard Seeds
1 Tbsp Cumin Seeds
2 tsp Ground Corriander
1 Tbsp Turmeric
2 tsp Ground Cinnamon
1 tsp Allspice
1 Large White or Sweet Onion (Diced)
4-6 Cloves Garlic (Minced)
1-2 Tbsp Ginger (finely chopped)
1 16 oz can Tomatoes (Diced)
12 oz water
1/2 - 1 12.5 oz can Coconut Milk
1 cup Cauliflower (Chopped)
1-2 cup Mushroom or Eggplant - or both - (Chopped)
1/2 - 1 of 16 oz Tempeh (Cubed)
2 Tbsp Cilantro (chopped) - Garnish
*optional* 1-2 Carrots (finely chopped)
*optional* 1-2 Jalapeno Peppers
Directions:
1: Heat Oil in a wide 2 inch (approx) deep skillet over medium-high head. Add in Mustard Seeds and Cumin Seeds and cover skillet with lid. When the Mustard Seeds begin to pop make turn the heat to medium level. Once the popping begins to slow to 1-2 every 10 seconds, remove the lid and add Garlic, Ginger, and Onion to the skillet; sauté for 2-3 minutes on medium-high heat.
2: Add remaining spices to the mixture and let seasoning roast for approx. 1 minute, stirring occasionally. Depending on which oil you've used, you may need to add a small bit extra so as not to burn the spices. Add chopped Tempeh, Mushroom/Eggplant, and Jalapeno (no matter desired temperature of spicy heat, add only one jalapeno now) stir and coat the new ingredients with the spices. Let mixture sauté for 2-3 minutes longer.
3. Add can of tomatoes (including tomato juice), carrots, and enough water to barely cover the ingredients - depending on how big the pan is this may be a little more or a little less than the water. Raise heat to high and bring water to a boil. Once boiling, reduce heat to simmer for 40 minutes.
*Note* If you want a thicker consistency to the curry then use 3/4 amount of water. If you desire a bit thinner consistency then replace coconut milk with soy milk or lowfat milk.
-- This is also when you can decide on your level of heat you desire. Adding another half pepper to a full pepper will give you a good level of kick or keep it out for a mild level --
4. After 20 minutes of simmering add Coconut Milk, stir and raise temperature to return to a simmer, reducing heat again to continue to simmer. After 25-30 minutes of cooking add Cauliflower to simmer for last 10-15 minutes.
5. Remove from heat. Serve over rice or naan with the added Cilantro. FYI letting it sit and marinate overnight will enrich the flavors even more!
~Enjoy~
The flavors in this are amazing, and is a great addition for those of you looking for a new salubrious addition to your weekly variety.
Some of my favorite Indian curries include tomatoes, and Thai Curries make Coconut Milk an essential. However, this is also familiar to a Japanese curry as it has a robust number of ingredients -- multiple flavors interacting -- and can be served all by itself.
Ingredients:
1 Tbsp Coconut Oil / EVOO 1 Tbsp Mustard Seeds
1 Tbsp Cumin Seeds
2 tsp Ground Corriander
1 Tbsp Turmeric
2 tsp Ground Cinnamon
1 tsp Allspice
1 Large White or Sweet Onion (Diced)
4-6 Cloves Garlic (Minced)
1-2 Tbsp Ginger (finely chopped)
1 16 oz can Tomatoes (Diced)
12 oz water
1/2 - 1 12.5 oz can Coconut Milk
1 cup Cauliflower (Chopped)
1-2 cup Mushroom or Eggplant - or both - (Chopped)
1/2 - 1 of 16 oz Tempeh (Cubed)
2 Tbsp Cilantro (chopped) - Garnish
*optional* 1-2 Carrots (finely chopped)
*optional* 1-2 Jalapeno Peppers
Directions:
1: Heat Oil in a wide 2 inch (approx) deep skillet over medium-high head. Add in Mustard Seeds and Cumin Seeds and cover skillet with lid. When the Mustard Seeds begin to pop make turn the heat to medium level. Once the popping begins to slow to 1-2 every 10 seconds, remove the lid and add Garlic, Ginger, and Onion to the skillet; sauté for 2-3 minutes on medium-high heat.
2: Add remaining spices to the mixture and let seasoning roast for approx. 1 minute, stirring occasionally. Depending on which oil you've used, you may need to add a small bit extra so as not to burn the spices. Add chopped Tempeh, Mushroom/Eggplant, and Jalapeno (no matter desired temperature of spicy heat, add only one jalapeno now) stir and coat the new ingredients with the spices. Let mixture sauté for 2-3 minutes longer.
3. Add can of tomatoes (including tomato juice), carrots, and enough water to barely cover the ingredients - depending on how big the pan is this may be a little more or a little less than the water. Raise heat to high and bring water to a boil. Once boiling, reduce heat to simmer for 40 minutes.*Note* If you want a thicker consistency to the curry then use 3/4 amount of water. If you desire a bit thinner consistency then replace coconut milk with soy milk or lowfat milk.
-- This is also when you can decide on your level of heat you desire. Adding another half pepper to a full pepper will give you a good level of kick or keep it out for a mild level --
4. After 20 minutes of simmering add Coconut Milk, stir and raise temperature to return to a simmer, reducing heat again to continue to simmer. After 25-30 minutes of cooking add Cauliflower to simmer for last 10-15 minutes.
5. Remove from heat. Serve over rice or naan with the added Cilantro. FYI letting it sit and marinate overnight will enrich the flavors even more!
~Enjoy~
