Veggie Curry with Raita (Indian- Year Six: Volume 8; November, 2015)

Prep time: 

Cook time:
Ready in:
Serves:

Ingredients:

RAITA:

1/2 medium cucumber
1/2 tsp. salt

1 c. plain yogurt

1/2" slice fresh ginger- peeled, grated
1/4 tsp. coriander
1/4 tsp. cumin
Handful cilantro- roughly chopped

CURRY:
2 T. olive oil
1 large onion- finely diced
4 medium cloves garlic- minced

1 T. fresh ginger, finger grated
1 T. coriander
1-1/2 tsp. cumin
3/4 tsp. turmeric
1/2 tsp. cayenne
1 T. tomato paste
2 c. vegetable broth
1 c. light coconut milk
1 tsp. cinnamon
1 tsp. salt

1/4 tsp. pepper

1 head cauliflower- chopped into florets
3 medium sweet potatoes- peeled, diced
2 medium tomatoes- cored, seeded, coarsely chopped
1 c. frozen peas
4 c. spinach, light packed
1 lime- juiced, zested
2 T. cilantro- chopped
Basmati rice- cooked (for serving)

Directions:
- Peel cucumber and slice in half lengthwise
- Use a spoon to scoop out seeds
- Grate cucumber and place into a colander
- Toss in colander with 1/4 tsp. salt and let rest
- In a small bowl, combine yogurt, remaining salt, cumin, and coriander, stirring well

- Add cilantro and ginger
- After cucumber has been sitting at least 10 min, press into sides of colander to extract as much moisture as possible

- Add cucumber to sauce and stir to combine

- Refrigerate- Meanwhile, in a large pot, heat oil over medium-high heat
- Add onion and cook, until golden brown, about 2 min
- Reduce heat to medium, add garlic and ginger and cook, stirring, for 1 min
- Add coriander, cumin, turmeric, and cayenne and stir for 30 seconds
- Add tomato paste and stir until even distributed throughout spices, about 1 min
- Add broth, coconut milk, cinnamon, salt, and pepper and mix well

- Bring to a boil

- Reduce heat and simmer for 10 min
- Add cauliflower, potatoes, tomatoes, and peas and mix well

- Raise heat to medium high and return to a boil

- Reduce heat, cover, and simmer until vegetables are tender, 20- 25 min
- Stir in spinach, lime juice, and zest

 - Cook until spinach has wilted, about 3 min

- Serve over rice, garnished with cilantro and raita

*Dina found recipes here and here