Ingredients
- 2 tablespoons garlic oil
- 1 onion, peeled, halved and cut into half moons
- Pinch kosher salt
- 1 green chile seeded and finely chopped
- 3/4-inch chunk fresh ginger, peeled and cut into fine strips
- 1/4 teaspoon crushed chiii flakes
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 (13.5-ounce) can coconut milk
- 1 quart vegetable stock
- 1 teaspoon sugar
- 1 tablespoon tamarind paste
- 12 ounces cauliflower, broken into florets (about 3 1/2 cups)
- 12 ounces broccoli, broken into florets (about 3 1/2 cups)
- 2 ounces green beans, trimmed and halved (large handful)
- 4 ounces baby corn, halved (about 1 1/2 cups)
- 6 ounces sugar snap peas (about 2 cups)
- 2 tablespoons chopped dill or coriander, or mixture of both
Directions
Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the chile and ginger strips and stir every now and again while cooking for about 1 minute.
Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed.
Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking.
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By dina.pancoast_9...
Eustis, FL
on February 15, 2011
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I agree about the amount of stock...I only use about two cups. I also throw in some chicken thighs and use curry powder instead of all of the individual spices. Delish!
By lb3333
Decatur, GA
on January 23, 2011
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Disappointing. This interesting recipe looked like it would have plenty of flavor and kick. It has neither. Won't make again.
By spenmore25_8162752
Bloomington, MN
on December 31, 2010
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I hate it when people rate recipes they haven't made, but it's the only way to post a comment that I think might be helpful. I gave it the average rating it's earned to date so as not to distort things too much.
I think the quart of vegetable stock in the online recipe (and the American edition of Nigella Kitchen is a mistake in the conversion from the metric measurements in the UK edition. On the TV episode, Nigella says she's adding about HALF a liter of vegetable stock (and it's obvious watching her that she's not adding as much as a quart, plus a 14-oz. can of coconut milk, making a total of approximately a liter of liquid. A liter is just a bit more than an American quart; therefore, 2 cups of vegetable stock should be about right.
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