Banana Leaf Vegetable Curry Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Yellow onion - 1 cup, coarsely chopped | ||
| Garlic | 2 Tablespoon, minced | |
| Best-quality curry powder - 1 1/2 tablespoons | ||
| Carrots - 6 medium, peeled, halved lengthwise, and cut into 1-inch lengths | ||
| Idaho potatoes - 3, peeled and cut into 1/2-inch dice | ||
| Cauliflower - 1 medium, trimmed and cut into small florets | ||
| Fresh homemade vegetable broth - 4 cups | ||
| Honey | 2 Tablespoon | |
| Cinnamon – 1 stick (3 inches long) | ||
| Garbanzo beans | 1 Can (10oz) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Plum tomatoes - 2 cups, seeded, diced | ||
| Flat-leaf parsley or fresh cilantro leaves - 1/2 cup coarsely chopped | ||
| Long-grain white rice - 4 cups, cooked (about 1 1/4 cups dry) | ||
| Toasted coconut | 1 Cup (16 tbs), garnish | |
Directions
MAKING
1. In a large heavy pot, heat oil over medium heat.
2. Stir in the onion and cook for 8-10 minutes until wilted.
3. Add garlic and cook with constant stirring for 2 to 3 minutes.
4. Sprinkle curry powder and cook for 1-2 minutes over medium heat.
5. Stir constantly to mellow down the flavors.
6. Add carrots, potatoes, cauliflower, broth, honey, and cinnamon stick.
7. Bring the pot to a boil and reduce the heat to simmer.
8. Cook uncovered for about 20 minutes until the vegetables are tender.
9. Stir in the chickpeas and raisins.
10. Simmer for another 15 minutes with occasional stirring.
11. By the end of cooking, the raisins should be plumped.
12. Few minutes before serving, stir in the tomatoes and parsley.
13. Heat for 1-2 minutes heat through.
SERVING
14. Serve on a banana leaf over rice.
15. Garnish with toasted coconut.
1. In a large heavy pot, heat oil over medium heat.
2. Stir in the onion and cook for 8-10 minutes until wilted.
3. Add garlic and cook with constant stirring for 2 to 3 minutes.
4. Sprinkle curry powder and cook for 1-2 minutes over medium heat.
5. Stir constantly to mellow down the flavors.
6. Add carrots, potatoes, cauliflower, broth, honey, and cinnamon stick.
7. Bring the pot to a boil and reduce the heat to simmer.
8. Cook uncovered for about 20 minutes until the vegetables are tender.
9. Stir in the chickpeas and raisins.
10. Simmer for another 15 minutes with occasional stirring.
11. By the end of cooking, the raisins should be plumped.
12. Few minutes before serving, stir in the tomatoes and parsley.
13. Heat for 1-2 minutes heat through.
SERVING
14. Serve on a banana leaf over rice.
15. Garnish with toasted coconut.
Chef
