Serves 4

INGREDIENTS:

1 can Coconut Milk

2 Cup Russet Potatoes, peeled and diced

2 Cups Yam, peeled and diced

1 can Garbanzo Beans, drained and rinsed

1 Cup English Peas (frozen or fresh) (or asparagus steamed and chopped into 1 inch sections)

1/4 Cup Chopped Cashews

2 Tablespoons Curry Powder (plus extra for the Potatoes & Yams)

1 Tablespoon Granulated Garlic (plus extra for the Potatoes & Yams)

1/4 teaspoon Chili Flakes

2 Tablespoons Miso Paste

2 Tablespoons Tamari Sauce

2 Cups Brown or White Rice

DIRECTIONS:

  1. Place the Curry powder in a medium sized sauce pot. Over low heat slowly roast the curry powder. Make sure to keep the powder moving with a spoon so that it roasts and does not burn. Cook for 1-2 minutes, it should start to smell of strong curry aromas. Turn off heat, whisk the coconut milk into the pan, add the miso paste and cook over the lowest burner setting.
  2. Set up your steamer.
  3. Season the potatoes with a few shakes of curry powder and granulated garlic lightly season with salt. Steam Potatoes until just tender. Once cooked add to the coconut curry sauce .
  4. Season the Yams with curry powder, granulated garlic and salt. Steam the yams until just tender. Remove from the steam and place on a plate and allow to cool.
  5. Cook 2 cups of rice according to package directions.
  6. Once potatoes are soft and the sauce is starting to thicken, turn off the heat.
  7. In a large saute pan, add just 2 drops of oil to the pan. Add the yams, cashews and english peas. Cook over medium high heat. Add the the granulated garlic and tamari sauce, continue stir until will coated. Remove from the heat.
  8. Place a mound of rice on a plate, then top with the coconut curry sauce and potatoes, finish with the yam and English peas.

Visit Plant Punk Kitchen for the full recipe and more

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Coconut curry is fast becoming a simple stand-by recipe for local folks. Substitute fresh spring asparagus from a local market. Recipe and Photo by Stefen Janke/Plant Punk Kitchen.

 

Curry is one of the oldest recorded prepared foods on the planet. Scientists believe they may have found evidence of a 4,000-year-old “proto-curry” in India’s ancient Indus Valley civilization. Traces of cooked ginger and turmeric were found in starch grains in human teeth and a cooking pot found in the ancient town of Farmana, west of Delhi by anthropologists.

Curry or originally Kari, from the Tamil word meaning spiced sauce, which was thought to be a thin, soup-like, spiced dressing served in southern India. The Portuguese discovered India and popularized it after they colonized parts of India. Britain soon followed and brought curry worldwide. Curry would evolve as chillies originally found in Mexico and South America were introduced to Asia.

Defining curry can be a difficult task as there are as many combinations as there are cooks. Curry is now world wide with recipes from Japan, Malaysia, Indonesia, Ethiopia and every state in India has their own local version. Curry is the UK’s national dish and has become beloved in US as well.

Modern day curry is a blend of spices and chilies including: coriander, cumin seeds, turmeric, ginger, mustard, fenugreek seeds, cinnamon, cloves, cardamom and cayenne pepper. Most of us simply buy it from our local grocery store and don’t think twice about it.