Beautiful ingredients make delicious food.
I have been craving really good Indian food for a few months, but my favorite Indian restaurant is over 1,000 miles away in Colorado, so I decided to make this Vegetable Curry recipe that I found in my favorite cookbook ever.
Once I saw how fresh and colorful the ingredients were, I busted out my camera and went hog wild playing food photographer.
The final product was so good! I daresay it even tasted authentic. Plus, it is super healthy and the ingredients are super cheap.
Here's the recipe:
Start the rice. Do Basmati if you're going for authentic! Heat until sizzling:
- 1/4 cup vegetable oil
- 2 teaspoons cumin seeds
Add and cook a little bit:
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons minced garlic
- 2 teaspoons of hot curry powder
Stir in (all of these ingredients are approximate):
- 2 cups canned chickpeas
- 2 1/2 cups cubed sweet potatoes
- 2 cups cauliflower
- 1 cup chopped green beans
- 1 cup water
- 1 tablespoon chicken bouillon
- 1 teaspoon salt
- black pepper
Cover and cook until vegetables are tender. (~10 minutes) Stir together in a small bowl:
- 1 cup plain yogurt
- 2 tablespoons flour
Add to the vegetables. Cook all until heated through. Serve over rice garnished with chopped almonds.