A Spicy Feast

Nepalese Vegetable CurryAround here, I know that Fall is in the air when my thoughts turn toward soups or stews or warm, comforting food.  Last night I got the urge to whip up a spicy curry.  The wind was whipping through the trees out back and inside, it was a wee bit nippy for me so I thought that a curry dish would be just the thing to warm me up.

One of my favorite cookbooks is Extending the Table by Joetta Handrich Schlabach.  It has recipes from all around the world, many gathered from missionaries and relief workers who have lived in those countries and are dedicated to simple living and offering hospitality to those around them.  So I looked through it and found a nice recipe for Vegetable Curry which is taken from Nepal.  The Nepalese name for it is “Alu Gobi Tarkari.”

I had just picked up my weekly organic vegetable shipment and I still had some veggies to use up from the previous week and I figured that this would be the perfect dish to make to use them in.  Here’s the jist of the recipe (with my modifications).  You saute several sliced onions, some minced garlic, 1 tsp. ground coriander, 1 tsp. ground turmeric, 1/2 tsp. ground cumin, 1/2 tsp. ground ginger, 1/4 tsp. dry mustard in 2 Tbsp. of oil.  I used olive oil.  Then I added another Tbsp. of oil and 1 cup of water (because I wanted more sauce) and put in 5 cups of diced potatoes.  I stirred them up with the spiced onions so that they were all coated and then I covered the frying pan and let them simmer for awhile until the potatoes were almost tender.  At that point I added 4 cups of chopped cabbage, 2 chopped tomatoes and 2 Tbsp. of curry powder.  I also added another cup of water because the liquid was getting cooked off faster than I wanted to see.  Again, I covered it and simmered the whole thing until the cabbage was tender.

IMG_4634I found it a little bland tasting although the house smelled divine.  Since I had plenty left over, tonight we will be eating it with a modification.  I am going to add some cubed beef which I’ll roll in flour and fry up.  Then I’ll add the beef to the curry and heat it up.  I plan to pick up some Nan at the store today and will fry that up.  We’ll use that to mop up the sauce as we eat, instead of serving it over rice.  I think this will really add the missing pizazz to the dish.  And I confess, I’m a nan junkie.  Nothing better than a spicy sauce mopped up with a crisp piece of nan.

So what recipes do you turn to when the weather turns cold?

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