Jerusalem artichoke curry
One of our favorite cuisines is Indian food and I cook it often. My husband loves curry and this is by far his favorite curry. Curries are very easy to make and of course you can always change the ingredients to your liking and experiment. Sometimes I add chopped walnuts and cilantro is always nice with curry.
Ingredients: 2 tablespoons olive oil 1 onion, chopped a couple cloves of garlic, minced 1 lbs Jerusalem artichokes 1 teaspoon honey 1 teaspoon curry 1 can chicken broth 1 can coconut milk salt, pepper and red pepper flakes to taste. Directions: Scrub the artichokes and cut in to small cubes. Heat oil in a skillet and sauté the onion and garlic until translucent. Add the Jerusalem artichoke cubes, stir and sauté for 5 minutes. Add the honey and curry, stir and cook for another 5 minutes. Add the chicken broth, bring to a boil and pour in the coconut milk. Simmer for about 30 minutes, add salt, pepper and red pepper flakes and serve. Great with basmati rice and Indian dahl with amaranth greens(recipe will follow this summer as I've run out of amaranth greens). |
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