I order Thai and Indian takeout at least once a month but I have never tried to make it at home. After browsing the internet for some time yesterday I decided I wanted to try a curry at home. I went to Wegman’s with no recipe in hand and just grabbed ingredients that I thought would blend together and to my surprise the recipe was a success. I hope you enjoy!
- 1 medium white onion
- 4-5 Russet potatoes
- 14 oz can of organic baby cut corn
- 3 large carrots
- 4 cloves of garlic
- 14 oz can of coconut milk
- 1.5 tablespoon of curry paste
- 1 cup of white basmati rice
- Olive oil
- 2 bay leaves
- Curry powder
- Ground ginger powder
- Ground cumin
- Red chili pepper flakes
- Salt and pepper to taste
- Side note about spices: As you can see I don’t measure spices-it takes the fun out of cooking. I just sprinkle and taste and if I think it needs more than I sprinkle again!
1.) Start by peeling the potatoes and carrots, cut lengthwise and then chop into bite size pieces.
2.) Mince 3 large garlic cloves and chop ½ of the onion into larger pieces. Place the potatoes, carrots, onion and garlic on a large baking pan. Sprinkle with curry powder, ground ginger, cumin and olive oil so that every item is lightly covered. See picture below.
3.) Bake at 425° for 35 minutes or until potatoes and carrots are cooked all the way through.
4.) While the potatoes are in the oven start your 1 cup of rice, follow direction according to package.
5.) On a medium-sized skillet or wok put two tbsp. olive oil with ½ white onion diced over medium low heat. When the onions have turned translucent add 1 clove of minced garlic. Add spices to taste; curry powder, ground cumin, turmeric, red chili pepper flakes and ground ginger powder, bay leaves.
6.) Pour in the coconut milk and stir until it is a broth like consistency, add the curry paste and corn and let all the flavors marinate for 20 minutes or so under medium low heat, stirring frequently.