Recipe of the Month: Random Curry

January's Recipe of the Month is a dish Brian improvised last Tuesday to use up a nearly-full can of coconut milk we had in the fridge. (We had opened it and taken out just a few tablespoons to make the "tiramisu mocktail" recipe from this cookbook, which we got out of the library.) He already knew a good cauliflower curry recipe, but he didn't have a cauliflower on hand. So instead, he mashed up that recipe with the one he uses for malai kofta and threw in the hodgepodge of veggies we had available: green peas, chick peas, half a bell pepper, and a smallish butternut squash. He called the resulting dish...

Random Curry

• Saute 10 oz cubed butternut squash, ½ diced red bell pepper, and ¼ tsp salt in canola oil on medium high heat until softened and browned. Remove from the skillet and set aside.
• In the skillet, heat 1 tsp cumin seeds, ¼ tsp fennel seeds, and 8 fenugreek seeds in oil until they start to pop. Add ½ diced medium red onion, 2 large cloves finely diced garlic, 1 tsp finely diced fresh ginger, and ¼ to ½ finely diced jalapeno, and saute until soft.
• Add 1 ½ cups coconut milk, 1 cup crushed tomatoes, 1 tsp ground coriander, ½ tsp ground turmeric, ½ tsp ground cardamom, ¼ tsp garam masala, 1 Tbsp brown sugar, and 1 tsp salt. Whisk to combine and heat until bubbling.
• Add 1 ½ cups cooked chick peas (or 1 can, drained) and 1 cup green peas (frozen is okay). Heat, stirring, until the mixture has reached the desired thickness and is heated through.

This kludge of a dish worked surprisingly well. I liked it at least as much as either of its parent recipes, if not better. The mixture of veggies gave it a nice balance of soft and firm textures. It had plenty of flavors, but none of them was overpowering: tangy tomato and sweet butternut squash, zesty onion and spices offset by the coolness of the coconut milk. 

So would we make this again? We certainly could, but I'm not sure we have to follow the recipe exactly. Given how readily these two coconut-based Indian dishes combined to accommodate what we happened to have in the fridge, I suspect we could just take the base from this dish (the coconut-tomato-spice gravy) and throw in whatever veggies we needed to use up. Cauliflower, broccoli, squash, peas, beans, mushrooms, eggplant—if it works in a curry, it can probably work in this curry. Or at any rate, it's worth a try.