Small Calamities

Your Calamities

Vegetable Curry and Nan
April 19, 2007 | permalink

Gentle Readers, do you know how I suffer and toil on your behalf? Slaving away in my hot (and let's face it- cramped) kitchen, testing and refining recipes until they I think they are delicious enough to share? And I do it all for you! *sob*

Well, okay, really I do it because I love cooking, and I love good and tasty food of all kinds. But it is true that I do not share my recipes here until I am convinced of their deliciousness. Today I have recipes for Vegetable Curry and Nan for you, and I promise you won't be disappointed.

Nan Bread

• 3/4 Cup Very Warm Water
• 1 Tablespoon Sugar
• 1 Package Active Dry Yeast
• 2 Tablespoons Butter, Softened
• 1 Egg
• 1/2 Cup Plain Yogurt
• 1 Teaspoon Salt
• 3 - 4 Cups Flour

Dissolve the Yeast and Sugar in the Water and let stand for 10 minutes to allow the Yeast to proof.

Add the Butter, Egg, Yogurt, and Salt. Mix well.

Add 1 cup of Flour. Whisk until you have a smooth batter. Continue to add Flour 1/2 cup at a time, until you have a smooth, elastic dough. Place in a buttered bowl, cover loosely, and allow to rise in a warm place for about 45 minutes.

After it has risen, turn the dough out on a floured surface and punch it down with a quick kneading. Divide the dough into 6 - 8 equal pieces, and flatten them out, gently pressing and pulling until each piece is about 6 - 7 inches in diameter.

Bake in a 450 degree oven on an ungreased (but floured) baking tray for 10 - 15 minutes, or until golden brown.

Vegetable Curry

• 5 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 Medium Onion, chopped
• 5 Cloves Garlic, chopped
• 2 Large Carrots, sliced
• 3 Tablespoons Curry Powder
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1/2 Teaspoon Crushed Red Pepper
• 6- 8 Cardamom Pods, cracked
• 1 Head Cauliflower, broken into small florets
• 2 Large Potatoes, peeled and cubed
• Water
• 1/4 Cup Plain Yogurt (exactly what you should have left over from the container you opened to make the nan)

Heat the butter and olive oil in a large skillet (that you have a cover for) over medium heat. When it's hot, add the Onion, Garlic and Carrots, stirring constantly. When the Onions start to cook and give up their water, add the Curry Powder, Turmeric, Salt, Pepper, Red Pepper, and Cardamom. Mix well.

Add the Cauliflower and Potatoes, stirring well to evenly coat with the spices. Add enough water to *almost* cover the Vegetables. Reduce to low heat, cover, and simmer for 25 - 35 minutes, or until the potatoes are tender, stirring occasionally.

When the Potatoes are tender, the curry is done. Remove from heat, Stir in the Yogurt and serve hot with warm Nan.