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Bumblebee curry

  • 3 T Yellow Spices
    • 1 T Coriander Seed, ground
    • 1/2 T Medium-Grain Salt
    • 1/2 T Dried Turmeric Root, ground
    • 1/2 t Cardamom Seeds, ground
    • 1/2 t Dried Cayenne Pepper, ground
    • 1/2 t Cinnamon, ground
    • 1/2 t Ginger, grated
    • 1/2 t Paprika
  • 25 g Olive Oil
  • 110 g Yellow Onion, minced
  • 4 Garlic Cloves, minced
  • 1/2 t Cumin Seed, ground
  • 200 g Tomatoes, chopped
  • 400 g Coconut Milk
  • For Serving
  1. Combine spices and set aside as yellow spices.
  2. Sweat onion. Heat olive oil in stock pan over medium-high heat. Add onion. Cook 6 minutes until soft, stirring every 2 minutes. Add garlic and cumin. Stir. Cook 4 minutes, stirring every 2 minutes, until fragrant.
  3. Mix curry. Add tomatoes. Stir. Add coconut milk. Stir. Add yellow spices. Stir.
  4. Simmer. Cook 4 minutes until mixture begins to boil. Stir. Reduce heat to low. Partially cover. Simmer 60 minutes.
  5. Serve. Fill bowls partway with rice and ladle curry overtop. Top with chickpeas or roasted potatoes.

  1. "Alicia's Aloo Gobi." All Recipes. 6 Sep 2015. ↩