Sometimes my cooking is just an excited mess.
Who doesn’t love cooking in cast iron?
This day, I had the makings for a curry and I made it up as I went along. Fall is here and it was starting to cool down – hot comfort food seemed to be in the plan.
2 large Yukon Potatoes – Russets also work, actually any kind of potato will do.
1 medium to large Sweet Potato/Yam
1/2 a big Yellow Onion
1/2 of a large Carrot
1 can of Pumpkin
Some Corn (frozen) (optional)
Some Riced Cauliflower (frozen) (optional)
Filtered or bottled Water
Note: This recipe can be made with just the Potato, Sweet Potato/Yams, Onion, and Pumpkin.
Curry (a lot)
Ginger (a medium)
Tumeric (a little)
Cinnamon (a little)
Soup pot (your favorite pot, doesn’t have to be cast iron!)
A good knife
Something to stir the pot
In a cold pot, add a big scoop of Coconut Oil and the spices to taste.
Wash and chop your veggies into big chunks.
Note: If you decide to peel your potatoes and carrots, make sure the peels are clean and save them to make Potato Peel Broth!
Turn on the stove underneath the pot – not too hot, but hot enough to melt the Coconut Oil.
When the oil starts to melt, stir the pot so the spices don’t burn.
When the oil is fully melted and warm/hot and the spices are thoroughly mixed into it …
Add the Onions.
Stir the Onions in the oil/spice mixture so they are coated.
Sautee the onions until they are about half cooked – they start to look clear (ie: lose their opaqueness) but are not yet limp.
Add the Yukon Potatoes and stir, coating them.
Add the Sweet Potatoes/Yams, coating them.
Add the Carrots, coating them.
Let them saute for a bit.
Add enough of the good water to cover the veggies.
When the water gets hot, add the can of Pumpkin and stir it in.
If you decide to add things like the corn and riced cauliflower – I just happened to have some on hand – those can go in about halfway through the cooking process.
Curry is finished when the potatoes are cooked through.
Note: You can make this as thick or as thin as you like by adding water, or letting the water you added simmer off.
Note: You can eat this as a soup or stew, or as a sauce over a bowl of rice.
Big Note: Add a big spoonful of plain yogurt before serving to each bowl – if you are not vegan – as it adds a rich tangy flavor to the curry.
You can reheat portions over the next day or two. Sometimes the curry thickens up in the refrigerator, especially if you used a potato like a Russet, and sometimes I will add homemade broth or even almond milk to thin it out a bit.