Madras Vegetable Curry (Vegetarian)
February 04, 2015
"Although I didn't choose this vegetarian dish from the cruise menu, I found it in the "Carnival Creations" cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines). The recipe intro stated that "An assortment of distinctive spices makes this Indian vegetable dish dance w/tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice, which I see as an especially appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). Enjoy!"
- Serving Size: 1 (258.3 g)
- Calories 232.8
- Total Fat - 14.7 g
- Saturated Fat - 7.4 g
- Cholesterol - 0 mg
- Sodium - 67.5 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 8.6 g
- Sugars - 5 g
- Protein - 5.5 g
- Calcium - 93.8 mg
- Iron - 2.6 mg
- Vitamin C - 165.6 mg
- Thiamin - 0.2 mg
In a lrg frying pan, heat oil until hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & continue cooking until potatoes are partially cooked.
Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately.
NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a big challenge unless they are introduced to the dish in 1 of those porous spice cooking bags
Tips & Variations
- No special items are required