Curry's popularity in recent decades has spread outward from India to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British and even Japanese cuisines.
I've been really hungry for some spicy, root vegetable curry. I think this will hit the spot.
Easy Vegetable Curry
2 tablespoons Olive Oil
2 Garlic Cloves, minced
1 Red Onion, chopped
1 Can Garbanzo Beans (Chickpeas), rinsed and drained
1 heaping tablespoon Peanut Butter
2 teaspoons, curry powder (or you can use a pre-packaged curry paste, red or Madras)
1 can Coconut Milk
3 cups, combination of root veggies (potatoes, parsnips, carrots, butternut squash, sweet potatoes, rudabega); cut into 1 inch pieces and pre-cooked in boiling water for 5-8 minutes, then drained.
1 handful fresh, chopped Cilantro
Heat oil in large skillet over medium heat. Add minced garlic and chopped onion and fry gently until soft, about 5 minutes. Add chickpeas and peanut butter and stir; then add curry. Once the peanut butter and spices have coated the garlic and onions, add coconut milk and stir.
Add the pre-cooked root veggies and lower the heat to medium low. Continue to cook until veggies are done about an additional 10-15 minutes; stir frequently (add a bit of water to thin if coconut milk thickens too much).
Serve on its own with crusty French bread, a bowl of rice or couscous. Top each serving with a tablespoon of cilantro.
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