This quick and delicious curry is a wonderful introduction to Indian food. With a spicy and fragrant sauce, and a variety of textures, this is bound to excite everyone at the dinner table. Don't worry if you're not a spice fan, take a quick dip in the raita for a cool relief.
Serve with a fresh roti or naan or add in a quick-dish of Saag Paneer or vegetable Korma if serving a crowd.
3 Potatoes, peeled and cubed
- Dried Oregano
- Garlic Powder
- Onion Powder
- Curry Powder
1/2T Ground Black Pepper
1 Shallot, minced
1 Red Bell Pepper, minced
1 4oz Can, Maesri Karee Curry Paste
1T Garlic Ginger Paste
1C Basmatti Rice
1C Whole milk or 14oz Coconut Milk (NOT cream)
1T Knorr Chicken and Tomato Broth
1 14oz Can Chickpeas
2C Cauliflower Florets
4T Butter, cut into cubes
Raita (Yogurt Sauce)
1C Yogurt, Plain, Greek, or Sour Cream
1 Shallot, minced
1/4 Persion Cucumber, cut into batons and then thirds
1/2T Cumin powder OR 1T Cumin Seed fried in Ghee
1T Cilantro Leaves, minced or torn
(Preheat Oven to 400F)
- In a bowl mix the yogurt, shallot, cucumber, cumin, and cilantro. Salt lightly if desired and set aside or refrigerate. Can be made several days ahead.
- Preheat a convection oven or airfryer to 400F.
- In a small bowl, combine dry spices.
- Please the potatoes in a bowl or zip top bag, and shake or stir to coat with a tablespoon of neutral oil.
- Dump in your spice mix and coat potatoes well.
- Transfer to a baking sheet and roast 20-30 minutes until potatoes obtain a crispy exterior and read 200-210F with an instant read thermometer.
- In a brazier, bring a tablespoon of ghee, olive oil, or other fat to a shimmer over medium heat.
- Saute the shallot until fragrant and transluscent, ~2 minutes.
- Saute the bell pepper until fragrant, 2-3 minutes.
- In the hottest part of the pan add the garlic and curry paste and mix well. Cook 3-5 minutes stirring frequently until the curry paste has darkened and carmelized.
Note: This will be similar to carmelizing tomato paste for other sauces.
- Fry dry rice in pan, 2-3 minutes until lightly golden and well coated in the curry paste.
- Add milk or coconut milk, and chickpeas (with the aqua faba) to the pan.
- Combine stock powder and water. Add stock and bring to a light simmer and cover.
- Stir often, adding water as needed.
- Once rice is cooked, add cauliflower and cook 3-5 minutes.
Serve the curry with the potato topping and a fragant and cooling raita!