Potato Vegetable Curry (Kootou Curry)
- Yield: 6 servings
Despite that yellow bottle of curry powder found everywhere, curry isn’t a set blend of spices but a multitude of variations, some guarded as a family secret for generations. You’ll make your own curry powder—and maybe start your own family secret! But if you want to avoid mixing all those spices, just substitute 2 tablespoons mild yellow curry powder doctored with 1/4 teaspoon cayenne.
Ingredients
- 1/2cup plus 6 tablespoons unsweetened coconut (see note)
- 1 1/2teaspoons ground ginger
- 1 1/2teaspoons ground coriander
- 1 1/2teaspoons ground cumin
- 1/2teaspoon salt
- 1/2teaspoon dry mustard
- 1/2teaspoon ground cinnamon
- 1/4teaspoon freshly ground black pepper
- 1/4teaspoon cayenne
- 1pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes (3 cups)
- 2 1.4cups reduced-sodium vegetable broth
- 2 1/4cups peeled, diced eggplant
- 1 1/2cups chopped green beans
- 3/4cup canned chickpeas, drained and rinsed
- 2teaspoons canola oil
- 3/4cup thinly sliced shallots
- 1tablespoon lemon juice
Instructions
- Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper, and cayenne in a spice grinder or a mini food processor; grind or process until about the consistency of coarse sand.
- Stir the potatoes and broth with the spice mixture in a large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer slowly for 10 minutes.
- Add the eggplant, green beans, and chickpeas. Cover and continue simmering slowly until the vegetables are quite tender, about 30 minutes.
- Meanwhile, toast the remaining 6 tablespoons coconut in a dry skillet over medium heat until lightly browned. Pour into a bowl and set aside.
- Heat oil in the same skillet now set over medium-low heat. Add shallots; cook, stirring occasionally, until lightly browned, soft, and very sweet, about 12 minutes.
- Stir the lemon juice into the stew. Serve the stew in bowls, topped with the toasted coconut and frizzled shallots.
Note: Unsweetened coconut, sometimes called “desiccated coconut,” is simply dried, shaved coconut flakes. It’s found in gourmet markets, East Indian markets, and health food stores. Do not substitute sweetened coconut, familiar from the baking aisle of most supermarkets.
Recipe by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book, for the United States Potato Board
Nutritional Info *per serving
- Calories 245
- Fat 1g
- Cholesterol 33g
- Sodium 500mg
- Potassium 721mg
- Carbohydrate 33g
- Fiber 7g
- Protein 6g
