Veggie Caldera Curry
Delicious curry to warm you up on a winter's night!
- Butter or Ghee - 3 tablespoons
- Yellow Onion - 1 each, medium diced
- Sweet Potatoes - 2 each, peeled and medium diced
- Carrots - 2 each, medium sized, halved long ways and chopped
- Tomato Paste - 2 tablespoons
- Peeled Tomatoes - 1 28 oz can, finely chopped
- Vegetable Stock - 1 cup
- Coconut Milk - 2 cans (26 oz total)
- Cinnamon Stick - 1 each
- Cardamom Pods - 6 each
- Red Bell Pepper - 1 each, medium diced
- Zucchini - 1 each, quartered long ways, ½ inch dice
- Yellow Squash - 1 each, quartered long ways, ½ inch dice
- Chickpeas - 1 can, drained
- Frozen Peas - 1 cup, defrosted in cold water
- Spinach - 1 bunch, stems removed, coarsely chopped
- Caldera Habanero Pepper Sauce - 3 tablespoons
- Cilantro - 1 bunch, coarsely chopped
- Limes - 3-5, cut into wedges
- Greek Yogurt - 7 oz
- Kosher Salt - 2 tablespoons
- Freshly Cracked Black Pepper - 1 teaspoon
- Garam masala - 3 tablespoons
- Ground coriander - 2 teaspoons
- Paprika - 2 teaspoons
- Garlic Powder - 1 teaspoon
1. In a large pot, melt butter or ghee. Add onions and a pinch of salt to sweat. Cook until the onions are translucent.
2. Add spice masala, toast spices for 1 minute.
3. Add sweet potato, carrot, and tomato paste. Cook until the tomato paste is a brick red color. Add the finely chopped peeled tomatoes, vegetable stock and coconut milk. Scrape the bottom of the pan with a wooden spoon, making sure nothing is stuck to the bottom.
4. Add cinnamon stick and cardamom pods. Simmer on medium-low heat for 10-15 minutes or until the carrots and sweet potato are al dente (they should still have some bite to them).
5. Fold in the bell pepper, zucchini, yellow squash and chickpeas. Add remaining salt and freshly cracked black pepper. Simmer for another 10 minutes or until the zucchini is tender.
6. Take off the heat and fold in the peas and spinach and add in Caldera Habanero Pepper Sauce
7. Serve over basmati rice and garnish with chopped cilantro, lime wedges, and a dollop of yogurt. Dig In!