Rasa kayi

I made this dish with my brother back home and immediately bought the book (Curry Cuisine) when I got back to California. Curry Cuisine is a low-maintenance, indian-food-loving man/woman's dream. Most of the recipies have really long ingredient lists (so it goes with Indian food...), but the cooking instructions are almost always super straight-forward and easy to follow (and pretty quick, too!)

It's a really useful book overall. It's only $10 at Barnes and Noble...

** and a note about the "spice paste" -- it's literally one of the most delicious sauces I've enjoyed. My brother and I were totally envisioning it as a salsa substitute for chips and dip (especially if you love spicy food). So yummy!


Rasa kayi, Mixed Vegetable Curry
via Curry Cuisine (pg 108)

ingredients
4 oz/100g carrots, cut into 1" pieces
4 oz/100g potatoes, cut into 1" pieces
4 oz/100g green beans, cut into 1" pieces
3 T vegetable oil
2 onions, cut into small pieces
1 green chili
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground turmeric
salt
4 oz/100g cauliflower, separated into florets
1/2 cup coconut milk

spice paste:
2 garlic cloves
3/4"/2 cm piece fresh ginger, chopper
1 green chili, finely chopped
1/2 tsp fennel seeds
4 oz/100g tomatoes, chopped


directions
1. Process together the spice paste in a food processor or a mortar and pestle. Set aside.
2. Heat oil in a large pan, add onions and green chili and cook until onions are soft. Add carrots, chili powder, ground coriander, turmeric, and salt to taste. Mix well. Lower heat and add potatoes. Cover and cook for 10 minutes.
3. Add cauliflower, green beans and spice paste and mix well. Cook for 15-20 minutes or until the vegetables are cooked through.
4. Remove the pan from heat and slowly add coconut milk. Stir to blend and serve.