Vegetable Curry
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Servings: 6-8 servings
INGREDIENTS
2 Tbsp. butter
1 Tbsp.olive oil
1 cup thinly sliced shallots (about 3)
1 jalapeno pepper, seeded and minced
2 Tbsp. fresh minced ginger
1 Tbsp. red curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt
1/4 tsp. cayenne
2 Tbsp. tomato paste
3 cups red potatoes, cubed
2 cups low salt chicken broth
2 cups cauliflower florets
2 Tbsp. cornstarch
2 Tbsp. cold water
2 cups buttermilk
1 5 oz. package baby spinach leaves
Hot cooked Long-grain rice (optional)
INSTRUCTIONS
In a large saucepan over high heat, melt butter and olive oil. Add shallots, jalapenos and ginger and saute for 2 minutes. Add curry powder, cumin, coriander, salt and cayenne. Stir constantly for one minute.
Stir in tomato paste and continue to cook for 1 minute. Stir in potatoes. Lower heat to medium, cover and cook for 5 minutes, stirring occasionally.
Add chicken broth and cauliflower florets. Bring to a boil. Partially cover and reduce heat to medium-low. Simmer for 6-8 minutes or until potatoes soften. Reduce heat to low.
In a small bowl, whisk together cornstarch and water. Whisk mixture into the 2 cups buttermilk.
Stir the buttermilk into the vegetable mixture. and continue to cook for 3-4 minutes.
Stir in the spinach in small handfuls and cook just until wilted. 1-2 minutes.
Remove from heat and serve over long-grain rice if desired.