This meal I am calling caterpillar and kitchen sink curry. This one originated because my mom accidentally left her share from a community farm in my refrigerator. I found it thinking she had left it for me. When I asked her about it she was embarrassed and refused to take it back. Anyway, I decided to make curry out of it and share it with her.
The caterpillar aspect of this meal comes from the fact that unfortunately Grandma's vegetables came with (as far as I could see) a single caterpillar. My daughter refused to eat any of it even though the caterpillar never made it into the curry but was actually found alone on a plate where some vegetables had been. Of course everything was washed and inspected.
The spice measurements are rough estimates because my daughter was in charge of putting in the seasoning and did not use measuring spoons. Also I had to use dry garlic and ginger because I was out of the fresh variety but it is definitely better to use fresh so that is how I wrote it. If I were to make it again I would definitely like to add some cauliflower and maybe some red hot pepper flakes. As is this recipe is not very spicy. This recipe is really more of a jumping off point for using your own large quantities of vegetables. You could use what ever vegetables you have lying around and adjust the seasonings accordingly.
4 tomatoes diced, peeled and with seeds removed
3 stalks celery diced very fine
1/2 head cabbage cut into strips
1 onion diced very fine
1 jalapeno diced very fine
1 green pepper diced
1 red pepper diced
1 diced and peeled potato
2 small zucchini diced
1-1/2 cup vegetable broth
2 TBSP flour
2 tsp turmeric
1 tsp cumin
tiny dash of all spice
1 tsp coriander
3 cloves garlic
3 tsp fresh ginger
1. Bring a large pot of water to a boil and drop the tomatoes in for just a few seconds. Allow to cool. When you can handle them peel the skins off, take the seeds out and dice them and set them aside.
2. Heat olive oil in large skillet add onion, garlic and ginger saute on low heat until it starts to brown.
If you use dry ginger and garlic don't add it now add it with the rest of the spices later.
3. Add the rest of the vegetables except the tomatoes. Saute until they start to get soft.
4. Add the seasonings and saute briefly.
5. Add the flour, stir, then add the vegetable broth and the tomatoes.
6. Simmer for about 20 minutes until vegetables have reached desired tenderness.
7. Adjust seasonings and serve over rice.
Should I not tell people this caterpillar story? I am pretty sure there were none in our curry but my daughter ate a hot dog instead. For anyone who has been keeping track the photos for lentil sloppy Joe's and east meets west baked potato fusion can not get from my camera to my computer without special software. I took them while the camera was in demonstration mode and the memory card was not in it. Those recipes are on the way as soon as I make them again. Sorry!