kitchen sink curry

i love curry.  indian curry, thai curry, spicy curry, peanut curry... it's hard to go wrong.  this is my basic, go-to curry to clean out the fridge.  anything goes in this curry.  

kitchen sink curry
3 tbsp cooking oil
2 tsp cumin seeds
1/8 tsp asafoetida* (optional)
1 tsp turmeric
1 tsp coriander
1/2 tsp cayenne (more or less to taste)
1 tsp sea salt
1 cooking onion, diced
2 cups diced tomatoes and their juice (about half a 28 oz can)
1/2 can coconut milk
3+ cups veggies (i used fingerling potatoes, carrots, zucchini & radish)
1 cup beans, tofu or tempeh (i used crumbled tempeh**)
1 cup of spinach or any other green

start by heating the oil in a large skillet.  add the cumin seeds and allow them to sizzle for a minute or two.  next add the asefoetida if using, followed by the turmeric, coriander, cayenne & salt.  cook the spices for a minute before adding the onions to saute. 

{turmeric, coriander, cayenne & cumin seeds}

once the onions have softend, add the tomatoes, cover and simmer for 5 minutes.  by this time the oil should be swimming on top of the onions, if it's not yet, give it a few more minutes.  add the coconut milk & tempeh, give things a stir and simmer a few minutes.  now it's time to add your vegetables, starting with things that take a bit longer.  i added my potatoes and gave them a good 10 minute head-start before adding the carrots, radishes & zucchini which only take 4 or 5 minutes. 

{vegetables, prepped}

simmer the curry, covered until your veggies are tender to your liking.  finish things off by adding the spinach so it wilts.  serve over brown rice.  we always enjoy ours with a hot lime pickle on the side to spice things up and a little mango chutney to sweeten.

*asafoetida is a pungent spice common to indian vegetarian curries.  it comes from the taproot of a species of giant fennel and is very strong - less is definitely more.  it needs to be cooked in oil (or ghee traditionally) to release a milder flavour similar to leeks or garlic.  it's likely only found in specialty spice shops - i was lucky enough to receive some in a spice care-package from my thoughtful little brother who lives in vancouver.

**when using tempeh, i always steam it first for 20 minutes which opens it up and mellows out it's bitterness.  after steaming it is much more willing to take on the flavour of whatever spices or marinade it is being prepared with.

{kitchen sink curry}

radishes in a curry?  yep, you read that right, i used radishes in my curry!

radishes are such an overlooked vegetable and they really are so versatile and not only for salads.  right now i've got a jar of them fermenting on my counter to turn into pickles!

i'd love to hear your favourite ways to enjoy them!

how do you get creative with radishes?