Yeah, that’s a mouthful.
This is some of the most beautiful, fragrant and delicious food I’ve ever made. And neither of them came from my brain.
Wanting to please my new clients, I knew that I need to have some Indian 101 cooking lessons before I really start doing stuff on my own. I know when to ask for help-and this was one of those times. So I turned to three INCREDIBLE bloggers for inspiration-Food Doodles, Vegan Richa and My Fancy Pantry. Oddly enough, only Richa is a vegan cook. The other two often have amazing vegan recipes, and have some wonderful ideas for meals, that are easy veganizable. All of their Indian dishes look so insanely mouth-watering, I decided to blend what I gathered from all three and made my first really kick-ass meal. The curry sauce is mostly My Fancy Pantry’s recipe and the dish itself, I tweaked from Food Doodles original.
My first lesson? Curry is effing awesome. It’s basically just a ton of onions cooked down in onions and spices. I also learned that I can’t be timid when it comes to Indian cooking. The more spices you add, the better. I also have to say that this rice is THE best I’ve ever had. I called JIm after finishing it and begged him to drive an hour home to try it. It was so rich from the coconut oil, and it almost tasted like I was eating a stick of butter. Paula Deen style. I couldn’t get over how absolutely amazing it is!
So I’ll take a break from the recipe breakdown and just link up the other ladies-enjoy my pictures though 🙂
Cauliflower, Potato & Spinach Curry with Coconut Jasmine Rice
(spices for the curry-so pretty)
(I cried during this entire process)
(I added potatoes and spinach to the original recipe just for extra veggies and used about 2 cups of my curry sauce with about 2 cups of tomato puree and a cup of almond milk compared to what she lists for her sauce)
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Looks delish Lisa! Celeste 🙂
buy a pair of Onion Goggles. they really work!
in the curry base recipe,
– what kind of vegetable oil did you use?
– what did you use in place of the ghee?
Did you add anything to the Curry base (e.g., the raw sugar, coconut milk, etc.) when you made the Cauliflower Potato Spinach Curry?
How did you cook the spinach (just throw raw leaves into the sauce and simmer?)
Sorry for so many questions. I’m not much of a cook but want to try this recipe which look soooooo good. Thank you!
that curry looks amazing!
Thanks!
HAHA SERIOUSLY?
I used olive oil and coconut oil in place on the ghee 🙂
It’s OK-they’re good questions! I did tweak the sauce when I mixed it with the curry. After making the curry sauce, I simmered 2 cups of it with about 1 cup of pureed tomatoes and 1 cup of coconut milk and the other seasonings she listed in the recipe-then add the vegetables and just threw in the fresh spinach leaves and cooked it until it was wilted and the sauce had thickened a bit 🙂 It’s really easy to alter and do whatever you like!
Thank you-it tastes amazing! Had some great inspiration from all those other bloggers 🙂