Well, I fell off the face of the world.
Or rather, things are going well in life, and as such, anything involving computers has been forgotten and ignored. I’ve got a new job, and it’s pretty seriously fantastic, but it’s also (obviously) a job that involves not being in the house very often, and doing things that aren’t very interesting to anybody besides myself. It is, however, pretty exciting- lots of things I love and yet somehow I can get paid to do. Oh, and it’s technically still non-profit sector, so yeah, I’m excited.
Oh, yes, a giant pot of red pepper curry. Well, “curry” in the loosest sense, in that it is vegetables cooked in an Indian style with some sauce (mostly juice from the veggies).
I made a giant pot, to take to work and eat through the week, but the dish itself is pretty and simple and could serve six, which would make it a nice dinner party dish. Particularly alongside some white rice, yogurt, and if you’re feeling ambitious, some roasted lamb or goat.
I have a mild craving for goat, but that’s another issue.
The curry is pretty sweet, though the ingredients are pretty simple: red peppers, onions, zucchini, grated fresh ginger, and some spices. No sugar, just the natural sweetness from all the ingredients. There’s a lot of spice, but it creates balance with the sweetness from the peppers and onions (and plus, what’s a curry without spices?). The final result comes out more deeply flavorful than spicy, and I loved it.
Red Pepper Curry
- 5 mid-sized red bell peppers
- 2 medium zucchini
- 3 medium onions
- 2 tbsp fresh grated ginger
- 1 and 1/2 tbsp Garam Masala*
- 1 tbsp Cumin
- 1 tsp Coriander
- 1/2 tsp Cinnamon
- 3 tbsp olive oil
- 3-4 tbsp butter
- kosher salt
- black pepper
- Slice onions, red peppers, and zucchini into pieces roughly 1/4 of an inch wide
- Heat half the olive oil and butter in a pot large enough to contain all your ingredients on the stove, until butter is melted and oils are hot enough to make an onion slice dropped in sizzle slightly.
- Add sliced onions to the pot along with 1-2 tsp kosher salt (as needed to caramelize), and immediately lower heat to medium-low. At this point, add in Garam Masala, Cumin, Coriander, Cinnamon, grated Ginger, and Black Pepper to taste, and continue to cook. Add in remaining olive oil and butter as needed to keep onions caramelizing and spices cooking.
- Once spices begin to deepen and color, and onions are about halfway caramelized, add in the sliced red peppers. Stir thoroughly, and then cover pot. Stir the dish regularly until red peppers are halfway to the texture you want.
- When red peppers are halfway to your desired texture, add in zucchini slices, stir thoroughly, and re-cover. Continue to cook, stirring regularly, for around 4 minutes. This is a good point to taste, and add more spices and salt as needed.
- Once zucchini are nearly cooked, uncover pot, raise heat to medium-high, and add water in one-tablespoon increments until you reach a sauce consistency you like. If you overdo it, like me, just simmer, stirring regularly, until sauce reduces back down to where you want it.
- Remove from heat, and serve.
Serves 6. Best served alongside a plain basmati rice, and plain yogurt.
*Garam Masala is technically a spice mix. I’ve never had a problem finding it (if your grocery doesn’t carry it, check an ethnic grocery), but if that’s a real problem, try making your own by following a recipe such as this one.