Ingredients:
Uncooked french lentils and black beans 1/4 cup each, 1 med. yam root (with skin), cherry tomatoes 1/2 cup, young ginger root 3 nodes peeled and minced, garlic 3 small cloves peeled, shishito peppers 1 cup pitted, 3 small waxy potatoes, 2 lg. orange carrots with skin and quartered, turmeric powder 1 tsp., and 1 nail of clove.
Garnish: cilantro herb cut like small flowers.
Side condiments: pickled pear onions and toasted shallot flakes.
How to:
Combine all ingredients in a tall pot with 4 cups of homemade vegetable stock and bring to vigorous boil covered. Then reduce to med.low heat after that boiling point and simmer for about 45 mins. until all is tender (occasionally stir pot to collaborate the mix of flavors from the curry ingredients and halfway through cooking sprinkling a tad of salt and pepper). Remove from heat when done and let cool to room temperature (to expedite this process put bottom of pot on ice pack). When ready carefully transfer this chunks-liquid pre-curry sauce to food processor/blender and whip:whirr to a thick smooth puree consistency is achieved, licking to taste from your finger. Chill in fridge until time to eat. Make sure you use a silver gravy boat to pour over curry sauce to your steaming rice waiting on your Japanese artisanal painted plate.
Foodnote:
So this is "the" sauce or the "mole" of the curry you will make. Smother as you like. My comfort is over white rice with the recommended side condiments (see above) - an homage to my favorite curry house in New York City. The "heat" is already in the curry so no need of chili kickers. The substance of this curry is deeply stocked in its ingredients melding all their flavors to a natural cream fluidity and their mouthful goodness is senses elevating, think it as the house food of an izakaya in a suburb of Tokyo, and you are experiencing a quintessential asiatic sitting while dining on the floor with friends. This vegan dish is the base food for that ethos of nutrition. But use this base to your appetite's satisfaction - curry could be universal with culinary keenness. How about add taro tempura over your rice? You name it. Just don't forget the recommended condiments and the cilantro flower on top. Take a picture souvenir of your food milieu. And send it to me.
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