During the winter months, it’s easy to get into a pattern of making soups and stews. Root vegetables abound, and there’s just something about a bowl of steaming, savory eats, a comfy couch, a warm blanket and your favorite TV show that makes chilly nights more than welcome.
This recipe — which I call “quick curry” in my house — spices things up a bit by using a combination of freshly ground seeds, turmeric and a bit of curry powder to season whatever veggies I have on hand. Make sure you have a separate grinder from the one you use for coffee, though, or you might be drinking a turmeric-laced cup of Joe the next morning.
Quick Curry 4 servings
½ Tbsp. coriander seeds
½ tsp. fennel seeds
½ tsp. cardamom seeds
7 whole cloves
1 tsp. half-cracked peppercorns
½ Tbsp. ground turmeric
1 bay leaf
1 Tbsp. curry powder
1½ Tbsp. olive oil
1½ Tbsp. peanut oil
1 yellow onion, sliced
½ red bell pepper, sliced
½ yellow bell pepper, sliced
5 cloves garlic, smashed
8 oz. mushrooms, sliced
Salt and freshly ground black pepper to taste
½ cup water
3 russet potatoes, cut into 1-inch pieces
½ pint cream
• Place the coriander seeds, fennel seeds, cardamom seeds, cloves and pepper in a spice grinder. Grind until fine. Add the ground turmeric, bay leaf and curry powder to the mix. Grind again until the mixture is fine.
• In a Dutch oven or large pot, heat the oils over medium-high heat. Add the spice mixture and saute for 1 minute. Add the onion and saute until softened, about 5 minutes. Add the peppers and garlic and saute for about 3 minutes. Add the mushrooms and saute until browned, about 5 minutes. Season with salt and freshly ground black pepper and saute for 1 minute longer.
• Add the water and potatoes to the pot, and increase the heat so the mixture comes to a boil. Once boiling, reduce the heat to medium. Cover the pot with a lid until the potatoes become soft. Add the cream and stir to combine. Season again with salt and pepper to taste.
This article appears in February 2013.