Veggies gone Indian

We love all types of food and all kinds of flavors, but our favorite seems to be Indian.  There's something about the warmth that I get from a big bowl of curry that just makes me smile.  It's also a great way to use up whatever veggies are lying around.  And guess who had some of those??  ME!  

I have a general spice blend that I use most of the time: cumin, coriander, ginger, and garam masala.  I usually use equal amounts of each, but you can play around with that.  And if you haven't used garam masala before, I highly suggest you pick some up next time you're at the store.  Or, if you're feeling adventurous, here's an easy recipe to make this wonderful blend at home.

As I said before, Indian dishes are a great way to use up veggies, so feel free to play around here.  

1 bell pepper

1 onion

2 carrots

1 bunch of okra

1 can (14.5 oz) whole tomates pureed in the food processor (to me, this gets the perfect consistency and I can control how smooth/chunky the sauce is)

1/2 can or so of coconut milk

1 1/2 t cumin

1 1/2 t garam masala

1 t coriander

1 t ginger (ground)

1 t chili powder

1/4-1/2 t cayenne pepper

salt to taste

Saute all veggies except okra in a pan with a little oil of choice.  When they start to get tender, add your okra and spices.  Stir frequently to prevent sticking work and add a little more oil or water if necessary.  NOTE: yes, I realize that okra will be sticky, but the quicker you are with it the better.  And it will lose that slimy consistency as it cooks, so don't worry.  I've found that the more often I stir the less slimy the okra becomes.  Cook for about 15-20 minutes, until the veggies are tender.  Add tomatoes and milk and let it gently bubble away.  Adjust your seasonings, and serve over saffron basmati rice and a side of naan.

Action shot!!

gently bubbling away

The beginning of saffron rice, recipe soon to come

Yes, please!!!!