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1/21/10 Recipe: Vegetable Curry

Not exactly Moroccan cuisine, to be sure, but still, it's something I cooked that was deLICious, so I thought I'd share with y'all. :)

2 large green peppers
1 large red onion
1 bunch green onions (scallions)
2 small tomatoes

2 T olive oil
1 T turmeric
3 T red curry paste
2 T curry powder
2 T cinnamon
1 T "Indian Spices" (probably garamasala, but it's called "Epice Indienne", so who knows)
1/2 T ginger
1 t salt

3 T fish sauce
170mL can of condensed milk
2 T peanut butter

1/2 C jasmine rice

Chop the onion and peppers into fingernail-sized chunks. Cut the dried tops off the green onions, and slice the green stems down to the bulb root, in 1/4-inch slices.

Heat the olive oil. Sprinkle the turmeric. Add the vegetables; saute. (I keep about 1/8 of the onion back, to toss in towards the end for a nice crunch, but that's entirely optional.) Add the rest of the curries and spices; toss to coat. Once the vegetables are sauteed and coated, add the liquids. Stir, and leave to simmer.

In a separate pot, start the rice. (The time it takes the rice to cook will give the sauce time to develop.)

When the rice is almost done, add the tomatoes (cubed) and any reserved onions to the sauce. Check your consistency; if you want it thicker, add more peanut butter. Thinner, add more fish sauce. It should have the consistency of a nice thick bisque.

When the rice is done, serve. You can present it on plates with the rice on the side, or in bowls with the rice under the curry. It's delicious either way. :)

Serves 3

(Huge thanks to Jamal, whose recipe this is built from.)

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