Monday, 5 September 2011

Moosewood Mondays: Garden Fresh Curry with Raita

Last night's rain seems to have taken summer with it.

There is a chill in the air, indeed Jedi is shivering as he looks out the window, and I am dreaming of fall foods.
Not quite winter foods, mind you, but dishes that bridge the seasons - like this comforting curry with the freshness of garden veggies.

Simple to make and easily adjustable to your own tastes, garden-fresh curry with raita is a winner for kicking off fall cooking.

आप का खाना स्वादिष्ट हो (Bon appetit!)
Garden Fresh Curry
adapted from Sundays at Moosewood Restaurant

1 large or 2 small onions, chopped
vegetable oil or ghee
1 Tbsp grated fresh ginger
1 Tbsp ground cumin 
2 tsp ground coriander
1 tsp cinnamon
½ tsp turmeric
½ tsp cayenne
½ tsp ground cardamom
1 tsp kosher salt
1 large or 2 small zucchini, chopped
1 each - chopped large red and yellow peppers
Minced fresh chilies - optional
1 14 oz can coconut milk 
1 10 oz brick frozen spinach - thawed and drained
1 Tbsp fresh lemon juice

Cooked basmati rice
Toasted almonds or cashews
Raita (below)

Heat oil in a large pot, add onions and cook on med until softened and translucent. Add spices, stirring. When fragrant, add zucchini and peppers, stirring. After a couple of minutes, add coconut milk, spinach and lemon juice. Turn to med-low and let simmer until peppers have softened slightly and you have a nice, thick sauce. Adjust seasonings to taste. (Likely you will need more salt at this point)
Serve on basmati rice with raita and toasted nuts.

Classic Raita
adapted from Sundays at Moosewood Restaurant

1 med tomato, diced
1 small cucumber, diced
2 Tbsp finely chopped fresh mint
¼ tsp cumin
1½ cups plain Greek-style yogurt
kosher salt and black pepper to taste

Combine in a medium bowl, chill 30 minutes and adjust seasonings to taste.