Here is another one of Mike's creations. You may notice that he tends to cook a little more complicated than I do, but it is so worth investing in these spices and herbs to get this meal. If you have none of them, it could be pretty expensive, so you might want to bum a few you're missing from a friend. But once you taste this, you'll probably get your own anyway... Don't say I didn't warn you!
This also takes awhile to make, 30-45 minutes, but it can and should be made ahead. As with most Indian food, the longer it sets, the better it gets!
Creamy Red Pepper Curry
3 tablespoons coconut oil
2 onions, chopped
3 cloves garlic, minced
1" ginger, minced
2 dried red hot pepper, halved
1 teaspoon cumin powder
1 ½ teaspoon corriander, ground
¾ teaspoon cardomom
⅛ teaspoon paprika
1 teaspoon saffron, opt
1 ½ teaspoons garam masala
⅛ teaspoon cinnamon
1 teaspoon parsley
¼ teaspoon salt
1/8 - ½ teaspoon chili powder
3 Roma tomatoes, chopped
2 red bell peppers, chopped
1 cup cashews, raw
10 almonds
¾ cup coconut milk, about 1/2 can
3 ½ cups water
2 1/4 teaspoons salt
1. Chop onions, garlic, ginger and set aside. Heat coconut oil on high heat and then put in the veggies you just chopped, along with the red hot peppers. Stir, and then occasionally, browning, but not blackening.
2. As soon as onions begin to cook, measure out spices and sprinkle over, continuing to stir until veggies are browned and all is fragrant.
3. When they are almost done, add tomatoes and heat through. Remove from heat, then blend in a blender.
4. Chop red peppers into 1/2 inch to 1" pieces and boil, covered in 1 cup of water until soft.
5. Blend nuts, coconut milk and 1 cup of the water until very smooth. Then add the remaining 2 1/2 cups water and blend.
6. Combine all and simmer for at least 10 minutes, but the longer the better. This works great in the crockpot, but only for a few hours, and not overnight.
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