Do you ever make a meal that you get really excited about? Something that you’ve never made before but you always wanted to make? That was curry for me. While in Costa Rica, I had an amazing curry dish. I had a few too many rum and cokes that night, so I enjoyed it but I can’t tell you any of the flavors that were in the curry. Sad, I know. I should also clarify, this wasn’t a Costa Rican flare curry, the woman who cooked the meal came from the states and trained in Paris.
So, I made curry based on an African curry recipe I have had stashed away for a while (I have about 1000 of these recipes, all waiting to be made!) The result was a really great curry. Not the curry I was looking for, but you have to start somewhere, right? I actually really enjoyed this curry. Mike on the other hand….
We’ve determined there are spices in the world that he just can’t eat and unfortunately one is essential to a lot of baking and cooking I do- clove. He described this to me as “the things that get shoved into the ham before you bake it.”
The verdict: One thumbs up, one thumbs down (well, maybe more like an indifference- I feel kind of like disqualifying his verdict based on an unfair prejudice against cloves.)
- ½ head cauliflower
- 1 red pepper
- 1 small red onion
- 2 tablespoon olive oil
- 3 clove garlic
- 2 tablespoon curry
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon clove
- pinch corriander, tumeric, and paprika
- 1 can garbanzo beans, drained and rinsed
- ½ small zucchini
- 1 cup low-sodium vegetable broth
- In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat. Add onions and saute until translucent, about five minutes. Add cauliflower and pepper, continue to cook until cauliflower begins to soften- another five minutes..
- While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice (I used 10 minute rice.)
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