Curry with Samantha Bann

I love my daughter’s palate. She is the 8-year-old that craves steak with a frisée salad and must be accompanied with only the best bleu cheese available. Who would have thought? But she is still a kid at heart and loves her mac and cheese. For her birthday this year, she asked for Indian cuisine, and who am I not to serve my best girl her favorite curry?

I try as a chef and a mother to let my children experience as much of food as I can, as this is the next best way to show them the world through my eyes. To show them different styles and spices that normally they would never get to experience. I am not sure if I will be able to let my children experience what I was able to by traveling to different places in the world, but at least I can share cultures and foods with them.

Curry

Vegetable oil

2 Onions, finely chopped

1 tsp Bengali 5-spice

1 head of cauliflower cut them into florets

2 Sweet potatoes cut into cubes (medium)

2 Green chilies (you can leave them out if you don’t like spice), fine dice

1 tsp ginger (I like to use paste so much easier)

2 tsp paprika

2 tsp cumin

1 tsp turmeric

½ tsp chili powder

1 can stewed roasted tomatoes

2 cups fresh or frozen peas

3 tsp plain yogurt

1 cup vegetable stock

1 tsp garam masala

(I like to add cilantro, but that’s because it’s my favorite)

Method:

1. Heat the oil in a large stockpot.
2. Add the onions and Bengali 5-spice and cook over low heat and slowly sweat the onions until caramelized.
3. Add the cauliflower, sweet potatoes, and chilies and cook stirring constantly.
4. Add the ginger, paprika, turmeric, and chili powder.
5. Add the tomatoes and peas after about three minutes.
6. Stir in the yogurt and then the stock.
7. Taste and season with salt and let it simmer for 20 minutes, or until the sweet potatoes are soft.
8. Sprinkle the garam masala over the curry and serve immediately.

I love to serve this with jasmine rice.

Until next time…Samantha Bann

www.vegasvalleycatering.com