We cooked a lot of food over the weekend, getting ready for the work week ahead. In an effort to make a quick lunch on Saturday afternoon, we pulled what veggies we had left in the fridge, threw them in a pot to sauté and started rummaging through the spice rack.
We definitely like foods with big flavors. Indian food has been one of our favorites, even more so since our trip to India last January. Curries, chutneys, daals, and dosas. At home, in restaurants, or on the streets. We ate our way through Delhi and Kolkata (Calcutta), each dish a new favorite, each making our homemade attempts pale in comparison.
Until now! On Saturday we finally succeeded in making the slightly sweet, little bit spicy, “everything we ever hoped for” curry sauce we’ve been dreaming of. We’ve been testing spice combinations for almost a year now, often surprised to find that a dish with ten different spices in it could actually taste bland.
But we’ve finally found the winning combination. It’s so delicious and ridiculously easy to make, we’ve already had it twice this week.
- 1 Tbsp curry powder
- 1 Tbsp garam masala
- 1 tsp ground cinnamon
- 1 tsp crushed red pepper (or to taste)
- ½ tsp ground ginger
- ½ tsp turmeric
- 2 Tbsp vegetable oil
- 1 medium yellow onion, chopped
- 2 russet potatoes, cut into 1" cubes
- 2 cups fresh cauliflower florets
- 1 garlic clove, minced
- 1½ cups coconut milk
- 1 Tbsp sugar (can substitute stevia or agave nectar)
- Salt and pepper to taste (we use about 1 tsp each)
- Blend the spices together in a small bowl and set aside.
- Add oil to a pan over medium heat and allow to heat up, about 30 seconds. Add the onion and sauté until translucent, about 5 minutes, stirring constantly.
- Add the spice mixture and stir into the oil and onions until absorbed, stirring constantly for about 1 minute until fragrant.
- Add the garlic, potatoes, and cauliflower and stir to coat the vegetables with the curry mixture. Allow to cook for about 5 minutes, stirring occasionally.
- Add the coconut milk, sugar, and salt and pepper to taste, stirring to combine. Cover and bring to a simmer. Continue to simmer, stirring occasionally, until the potatoes and cauliflower are cooked through but not mushy, about 12-15 minutes. Serve with jasmine rice.