When I moved to Vancouver I met a punk rock boy. He wasn’t the sort of boy you’d take home to your parents, but it was okay because my family was thousands of miles away, and this tall, skinny musician was looking deep into my eyes. He was cute and just my type. On our first official date, he showed up with a bottle of Patak’s curry paste, commandeered my kitchen and made me curry. It blew my socks off. The boy didn’t stick around, but the curry did and I’ve been making it ever since.
I used to throw just about anything into this curry, but I’ve come to the realization that cauliflower, potatoes, garbanzo beans and green peas are the holy grail. As for the curry paste, I only use Patak’s – I love it. This curry benefited from 2 flavours, as I was scraping out the jar of Korma and digging into the jar of Garam Masala. Both are relatively mild to medium-spiced blends, so I topped up the hotness with a splash of sriracha. If you’ve got timid taste buds, skip the hot sauce altogether.
elsewhere: Ready my posts over at ReadyMade: Say no to plastic with these handy hints. Is it drink o’clock yet? Get your tipple on with an amaretto sour. Over at Poppytalk I make a lentil, bean and chard soup.
1 T oil
1 large onion, diced
1 inch piece ginger, minced
2 large potatoes, diced
1 large head of cauliflower, broken into florets
3-4 T curry paste (I love Patak’s)
1 tin light coconut milk
1 T brown sugar
1 can of chickpeas, drained & rinsed
1/2 c frozen peas
In a large, heavy pot, heat oil and add in ginger and onion, saute for 3 minutes. Add in potatoes, cauliflower, and curry paste and let cook for 5 minutes, stirring occasionally. Pour in coconut milk and brown sugar along with enough water to just cover the vegetables. Add in the chickpeas and a good pinch of salt. Cover and simmer for 30 minutes or until the potatoes are cooked. Stir in the peas and taste, adjusting seasoning if necessary. Need more spice? Throw in a squirt or two of sriracha. Need more sweet? Add a bit more brown sugar or honey. Serve with rice and naan.