Cashew-Coconut-Vegetable curry

What can I say - I'm using rich ingredients for this recipe... and items I normally have in my pantry. This puts me just a vegetable or two away from a flavorful pot of richly-colored curry. This recipe features a home made curry powder, roasted cashew nuts, a handful of green beans, 

two handfuls of tiny cauliflower florets, and a bit of paneer for good measure. I should mention that while I like this particular curry blend, other nights I might take the spices in a different 

direction entirely - for example, by using a Thai-inspired curry paste instead. One can decide what to include in a curry by thinking about a few things: a hearty, substantial curry when the weather is cold; a lighter, brothy one in warmer times. Root vegetables, potatoes, cabbage, chickpeas and the like when it is stormy. Fresh peas, asparagus and other farmers' market finds as spring comes around. Play around with what you've got locally, seasonally. It's hard to go wrong.

There are few things as satisfying as cooking with your own freshly ground curry powder. I've included a recipe for one of the curry powders I like to make at home from scratch. I love the warming spices accented with plenty of kick from the dried red chilies, and sometimes if I'm in the mood for more heat I'll add extra. The turmeric gives everything it touches a stunning golden hue while playing along with toasted cumin to deliver an earthy finish. That being said, feel free to experiment with or substitute your favorite curry powder here.

Serves 2-3

Ingredients:

1 cup whole coconut milk

1 - 2 tablespoons curry powder*

scant 1/2 teaspoon salt

1/2 large red onion, chopped

1 medium garlic clove, chopped

1/3 cup water

4 ounces firm Paneer, cut into small cubes (optional)

1 cup green beans, cut into 1-inch segments

1 1/2 cups cauliflower, cut into tiny florets

1/3 cup cashews, roasted in 1 tbsp oil

a handful of cilantro, loosely chopped

1. Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. 
   
2. Whisk in the curry powder and salt, working out any clumps. 
   
3. Now stir in the chopped red onion and garlic and cook for a minute. 
   
4. Stir in the remaining coconut milk and the water, and then the paneer. 
   
5. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. 
   
6. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. 
   
7. Remove the pot from heat and stir in the cashews. 
   
8. Taste and adjust the seasoning (salt / curry powder) if needed. 
   
9. Serve with a bit of cilantro topping each bowl.
   

Curry powder, makes a scant 1/3 cup

Ingredients:

4 dried red chillies

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

1/2 teaspoon cardamom seeds

1/2 teaspoon whole cloves

Scant Tbsp turmeric

1/2 tsp Cinnamon

Directions:

1. In a dry skillet over medium heat toast all the ingredients (other than turmeric and Cinnamon) for just a minute or two or until they are deeply fragrant. 
   
2. Now use a spice grinder to grind the chillies into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. 
   
3. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. 
   
4. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. 
   

Bon Appetit!