Mixed-Vegetable Curry with Mango Relish

>> Thursday, July 15, 2010


I figured we could all use a break from pizza, stromboli, and more pizza. I've been using bread, cheese, and sauce for just about everything lately. Might have something to do with my racing burnout (by the way, thank you all for your fantastic suggestions for how to get over the slump!) -- any food resembling pizza is my go-to for comfort. But summer is the time to cook with fresh fruits and veggies. Time to experiment with combining new flavors.

This mixed-vegetable curry recipe can be made using just about any veggie-combo you like. We like eggplant, zucchini, and mushrooms. You may choose okra, broccoli, and tofu. I've written it before (and I'll write it again), there are no rules in cooking! At least not strict ones that can't be messed with every now and again.

And if you love mangoes, just wait until you try this mango relish! The combination of sweet, peppery, and garlic-y . . . it's divine. It's refreshing, too -- and goes perfectly with the flavors of this dish. I imagine you could substitute another kind of fleshy fruit -- maybe nectarine or peach, etc. However, I highly recommend sticking with mango. It's simply the best fruit ever.


MANGO RELISH

What you'll need . . .
  • 1 ripe mango, skinned and chopped
  • 1 clove of garlic, minced
  • 1 small onion, chopped
  • 1-inch piece fresh ginger root, peeled and minced
  • 1 fresh chili pepper, seeded and chopped
  • Pinch of salt and pepper

Method . . .
  1. Throw all ingredients (except salt/pepper) into a food processor and gently pulse.
  2. When I processed -- some of the ingredients were chopped finely, some were in bigger chunks. I kept it this way for a variety of texture.
  3. Sprinkle salt and pepper to taste.

MIXED-VEGETABLE CURRY

What you'll need . . .
  • 4 cloves of garlic, minced
  • 1-inch piece fresh ginger root, peeled and minced
  • 1 fresh chili pepper, seeded and chopped
  • 3/4 cup cold water
  • 1 tablespoon sunflower or canola oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 2 tablespoons cardamom seeds
  • Pinch of ground tumeric
  • 14-ounce can fire-roasted, diced tomatoes, drained (but not rinsed)
  • 12 ounces white mushrooms, chopped
  • 1 medium zuchinni, chopped
  • 1 small eggplant, chopped
  • 2 tablespoons cilantro, chopped (optional)

Method . . .
  1. Place garlic, ginger, chili pepper, and 3 tablespoons of water into a food processor. Pulse until smooth and well combined.
  2. Heat oil in large saucepan. Add coriander, cumin, and cardamom seeds and allow to sizzle in the pan. Add the ground cumin and tumeric and cook for 1 minute.
  3. Add garlic paste you created (in the food processor), tomatoes, and water. Stir well.
  4. Add veggies and bring to a boil. Stir and reduce heat to a simmer. Cover and cook for five minutes.
  5. Then remove the cover and turn up the heat to medium. Cook another 5 to 10 minutes -- until veggies are soft (but not overly soft).
  6. Stir in the cilantro and serve with the mango relish -- over basmati rice.

This recipe is adapted from one that appears in the Vegetarian cookbook (Nicola Graimes, ed.).

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