Indian Style Vegetable Curry

This dish is a warming, comforting, mid-winter superstar that yields a satisfying and delicious meal with minimal effort. The spices are easy to obtain, ambrosial, and add an exotic depth of flavor. The vegetables are full of nutrients and fiber and the coconut milk imparts a silken texture without the addition of dairy.

The most time-consuming part of preparing this curry is ingredient prep time. Once the prep is completed, the cooking method is a cinch.

While this recipe does not require overly complicated knife skills, I will tell you, “mise en place” is your best friend.

What is “mise en place,” you say?

Mise en place is the (French) culinary term for “everything in its place”. This means before you start the cooking process, prep all ingredients and tools.

Ingredients should be peeled, sliced, grated, squeezed, chopped, etc., according to the recipe directions. All necessary bowls, pots, pans, knives, measuring spoons, etc., should be set out and at the ready for immediate use.

This may seem like a pain in the you know what, but I promise you, it makes the whole process so much easier and ensures you don’t miss a beat.

While professional chefs wield a variety of individual techniques to get to their desired outcome, mise en place is one technique they all agree on!

If you’ve not gotten into the habit of doing mise en place before cooking, now is the time to up your game and get into the habit. This Indian Style Vegetable Curry is the perfect place to start!

To help you in this endeavor, I have grouped ingredients that will be used together in the same step. I promise this recipe is so much easier than it appears at first glance.

I hope you enjoy!

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Butter Rum Mulled Apple Cider


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  • Author: Asha
  • Yield: 6-8 Mugs of Cider 1x

Ingredients

Units Scale
  • 2 quarts Apple Cider
  • 1/2 cup of Water
  • 6 Tablespoons Brown Sugar
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Allspice
  • 1/4 Teaspoon Ground Cardamom
  • 1/4 Teaspoon Sea Salt
  • 1/8 Teaspoon Fresh Ground Black Pepper
  • 6 Cinnamon Sticks, broken into pieces
  • 12 Green Cardamom Pods
  • 2 Teaspoons Whole Cloves
  • 3 Tablespoons Rum or Bourbon, per mug
  • 1/4 Tablespoon Butter, per mug

Instructions

  1. Combine all ingredients (except the alcohol and butter) in a med/ large saucepan.
  2. Bring the cider and spices to a boil over medium high heat.
  3. Turn off the heat, cover the saucepan with a lid and allow the cider too steep with the spices for fifteen minutes.
  4. Add ¼ Tablespoon butter and 3 Tablespoons of Rum or Bourbon to each mug and fill with the hot apple cider.
  5. Garnish with a thin apple slice and a cinnamon stick (optional).
  6. Sip and enjoy!!!

Notes

  • Omit the alcohol for a non-alcoholic version.
  • Use ¼ teaspoon Earth Balance in place of butter for a vegan version.
  • Use the freshest, organic spices you can find. You want all their essential oils.
  • Adjust the spices to your liking.  Use just whole spices or just powdered spices. Play with the flavor profile by adding a strip of orange zest, star anise or fresh ginger root, etc.
  • This recipe can be made two days in advance. After steeping the cider and spices for fifteen minutes, strain out the whole spices and decant the cider into a heat proof container (Mason jars work great). Just before serving, pour the cider into a saucepan and bring just to a boil and serve as directed.

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