I hope all is going well. Things are just swell at the farm. There’s never a dull day that’s for sure. This week we’ve chain sawed 15 walnut trees out of the orchard to make way for an uninterrupted, massive field, built 4 tables to hold seed trays on, shelled walnuts, weeded, planted & germinated seeds, and a variety of other standard farm jobs. A few days ago we had a craving for some spicy Indian curry. After reading a few recipes, combining some parts of various ones and adding my own twists, the curry making began. There was a bunch of cutting. So many veggies were used, as you can see in the pictures below.
You can really combine all sorts of veggies. Those were some of the ones we had on hand and I wanted to stick to mainly roots. Next, there was the spices, which I was slightly nervous about after having spent all that time cutting all the veggies. Luckily, it tasted great in the end, well worth the experimentation.
I used extra light olive oil because it has a really high smoke point – 480 degrees (about). Extra virgin olive oil has a much lower smoke point, so you really shouldn’t use it when cooking and especially not over high heat. Below was combing all the spices, oil, and leeks. After sauteing that for a few minutes all the veggies went in along with 64 ounces of veggie stock. This was a HUGE batch though. I’d just estimate how much broth you want to add by how liquidy you’d prefer the curry. Then cover the pot and let cook for approximately 30 minutes, depending on how big you chunked all your veggies up. Taste along the way to see how soft they’re getting. When it’s close to done add the juice of 1 lemon and stir. Turn off heat and enjoy. We found that it tasted even better the 2nd and 3rd day, warm and cold.
The picture doesn’t do it justice. We did add beans to ours, but I left them out of the recipe because I think it would have been a tad better without. Although it was nice for a different texture. Enjoy!