Candice Lee's Yellow Curry is on the menu for this month's cooking group. Bring your taste buds and the veggies from the below recipe up to the church on Tuesday (10/27) at 7:00pm. You'll prep that night and then can go home and put everything together for a tasty dinner...
YELLOW CURRY
4 medium potatoes, chopped (scrubbed or peeled first)
1 onion, peeled, halved and cut into wedges
4 carrots, peeled and sliced on the diagonal
3 cloves minced garlic (1-2 Tbs)
1 can coconut milk (Trader Joe's brand is good)
4-6 cups water or broth
honey or brown sugar to taste
curry powder* to taste (1-4 Tbs)
salt or soy sauce
optional: chicken chunks, tofu, deeply toasted cashews
Put all ingredients in a pot (start light on the spices and add more later - if using cashews, add them on the second round of heating). Bring to a boil and let cook for a few minutes. Cover, remove from heat and let sit all day (unless using chicken, then refrigerate on hot days). Heat through before eating and serve with rice. (You can prepare this an hour before dinner and cook it through, but it tastes better if it sits awhile).
* you can use a pre-blended curry powder or try the following recipe:
In a dry skillet over medium heat, toast 1 tablespoon coriander seeds, 1 tablespoon cumin seeds and 1 teaspoon fennel seeds. Toast for 1-2 minutes, until spices are deeply fragrant. Grind together using a spice grinder. Place in a small bowl and stir in a scant tablespoon of ground tumeric, 1 teaspoon ground nutmeg, 1/2 teaspoon chili flakes and 1/2 teaspoon cinnamon. Sift through a medium-fine sieve to remove clumps. Cloves, allspice, cardamon, etc. are all good spices to add to a curry powder as well.
(Note: November & December cooking group will be cancelled because they fall so close on the calendar to Thanksgiving and Christmas - see you in January!)
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