Funny story. I used to go to the grocery and scoff at “curry powder”.
As a South Asian, I would walk by it and think…what. is. this? I know of Kadhi (a yogurt-based curry we eat with rice) but I was sure it wasn’t for that. Kadhi is more white in nature and certainly doesn’t enjoy enough popularity in America that would warrant a space on a regular grocery store shelf.
It also seemed to me that the Western World named all things Asian and gravy to be a curry of some nature. But again, it didn’t make sense that all these varieties of “curry” would be composed from a single powder.
Finally, when I saw that curry powder was a bright yellow color I thought perhaps it was just turmeric under a different name. Turns out, my last guess wasn’t totally wrong. A major ingredient is turmeric, but there are plenty of other spices mixed in as well. You can make your own but I don’t. I just buy it – generally the S&B Curry Powder I find at most Asian Grocery Stores – but any one could do in this recipe.
Speaking of this recipe. I was trying to use some of my neglected East Asian pantry items to make a dish both my husband and my toddler would enjoy on a cold evening. Success!!
It’s vegan! And chock full of vegetables and nutrition. It tastes great over a bed of white rice and feels like comfort food on a cold night. I love that there are almost too many vegetables in this dish. They came together nicely and all those veggies were super easy for my toddler to pick out and eat. (Especially the baby corn, carrots, and water chestnuts.) Feel free to play around with the quantity and type of vegetable. Almost anything could go in this curry, just play around with the seasoning.
|14 Baby Carrots (or about 4oz any carrot), sliced on the bias to about 1 cm discs|
|1 Small Potato (about 5 oz), sliced and diced to cubes of similar proportion to the carrot|
|1 small container fresh Button Mushrooms, sliced|
|1 can Whole Baby Corn|
|1 small can Water Chestnuts|
|1/2 Red Bell Pepper, sliced lengthwise and chopped into thirds|
|1/2 Zucchini, halved and sliced|
|2-3 Celery Stalks, sliced|
|3 Garlic pods, minced or grated|
|1 inch Ginger thumb, minced or grated|
|1/2 Sweet Onion, diced|
|2-3 tbs Curry Powder. I used S&B Oriental Curry powder this time, but have used other varieties in the past.|
|1/2 tsp Red Chili Powder (or to taste)|
|1 Can Coconut Milk|
|1 Cup Water|
|2 tbs Soy Sauce (or more to taste)|
|Salt & Pepper to taste|