This is a curry dish I prepared with the veg I received in my #seasonsupply produce box last week. #vegan
On a side note, did you know that ‘curry’ isn’t actually a dish you could order in India and that ‘curry powder’ is a British invention? The English usage of ‘curry’ comes to us from the Tamil word ‘kari’ meaning ‘spiced dish’.
Learn more here:
And this article gives examples of what ‘curry’ like dishes might be called in various languages and regions on the sub-continent:
- 2 tbsp neutral flavored oil (Sunflower for example)
- 1 small yellow onion cut to a small dice
- 2 cloves garlic minced or grated
- 1 tbsp minced or grated ginger
- 2 cups/400 ml by volume dried black-eyed peas
- 1.5 tsp minced or grated turmeric or 1 tsp dried turmeric powder
- 1 tsp salt
- 4 stalks celery in 1/4 in/1cm slices and coarsely chopped celery leaves
- 4 medium carrots cut oblique or large discs
- 4 medium yellow potatoes cut into 1 inch/2.5 cm chunks
- 2 tbsp garam masala
- 3 tbsp chickpea flour
Heat the oil in a medium sauce-pan or stock pot over medium-low to medium heat and then sweat the onions, garlic, and ginger until the onions are translucent and softened.
Sort and rinse the peas to ensure there are no small rocks or clumps of dirt. Add the peas to the pan with the aromatics and add enough water to cover by a coupe of inches.
Add the turmeric and salt then bring to a boil. Reduce heat and simmer for one hour.
Add the potatoes and garam masala and cook for 10 minutes.
Add the carrots, celery, and celery leaves and cook for 10 minutes.
Whisk in chickpea flour and cook for an additional 10 minutes stirring frequently to thicken the gravy.
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