I think East Indian food is one of my favourites. So much so that I used to go to Indian buffet at least once, sometimes twice a week. Actually, who am I kidding I think I still go once a week. I stick to Indian buffets because otherwise going out for Indian can be expensive. You want at least 1-2 meat dishes and a veggie and you have to order rice and the naan bread. So buffet for me is the way to go!
This here is a veggie curry and besides being very tasty it's inexpensive too. I think you can find cauliflower sometimes for a dollar and you only need one sweet potato, and that's even less. I suggest making a whole lot of this and freezing it because curry and stews are always better the next day or longer.
Now for the recipe! This is more of a guideline, I usually pull out all my Indian spices and sample as I go to figure out what I need more of, and I think you should do the same. Add the spices to the onion and later once it's been simmering a while sample and try and figure out what's missing. Each time I cook this it turns out a little different, but always good.
Oh, and add the Bay leaves to your rice and water and cook for a little flavour... pull them out just before serving.
1 small cauliflower or half a large cut into 1 inch pieces
1 large sweet potato peeled and cut into half inch pieces
1 onion diced
4-5 cloves of garlic minced
1 tsp of Turmeric
1/2 tbs of Curry powder
1 tsp of Cardamom
1/2 tbs Cumin
1 tbs of Tikka Masala *
1 large can of whole tomatoes
1 cup of frozen peas
1-2 Bay leaves
1 cup of Basmati rice
1 tbs of vegetable oil
Chop onion, garlic, potato and cauliflower.
Heat oil in large skillet on medium high heat and add onion and the garlic and sweat until translucent (for about 3 minutes) before adding all spices. Let onion and spices continue cooking for another 3 minutes stirring often, add the potato and cauliflower stirring to combine with spices and onion.
Add can of tomatoes with their juices and bring to a boil, cover with lid slightly ajar and let simmer until all vegetables are tender, after about 20 minutes adjust spices and add a little water if it's needed.
This here is a spice blend I discovered at the Food & Wine show a couple of years ago and later came across it again at a farmers market in the summer. I'm now pleased to know that Whole Foods sells it. It's a Oakville company called Arvindas. They offer serving suggestions on the container of each spice blend they offer and have recipes available on the website. They suggest using the Tikka Masala with yogurt based dishes. I obviously didn't do that here, but will try it with a yogurt marinated chicken I do often in the summer (recipe to follow).