{"id":39652,"date":"2016-04-09T09:51:43","date_gmt":"2016-04-09T13:51:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=39652"},"modified":"2016-04-09T09:53:51","modified_gmt":"2016-04-09T13:53:51","slug":"indian-curry-with-roasted-veggies-%e9%87%8e%e8%8f%9c%e3%81%9f%e3%81%a3%e3%81%b7%e3%82%8a%e6%9c%ac%e6%a0%bc%e3%82%a4%e3%83%b3%e3%83%89%e3%82%ab%e3%83%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=39652&lang=en","title":{"rendered":"Indian Curry with Roasted Veggies \u91ce\u83dc\u305f\u3063\u3077\u308a\u672c\u683c\u30a4\u30f3\u30c9\u30ab\u30ec\u30fc"},"content":{"rendered":"

\"43\"<\/p>\n

We are big curry lovers.<\/p>\n

Every time we go to our favorite local Indian restaurant<\/a> for a lunch buffet, I realize how much I love Indian food.<\/p>\n

Last time I was at the restaurant, I even said I might have to pick Indian food if I could only choose one food to eat for the rest of my life.<\/p>\n

I know it’s kind of cheating, because it’s not just one dish, but I would want different Indian dishes.<\/p>\n

But I think that illustrates how much I love Indian flavors.<\/p>\n

\"39\" \"40\"<\/p>\n

\"37\" \"41\"<\/p>\n

This time I wanted to make authentic Indian curry, and I decided to combine spices myself.<\/p>\n

First time I used garam masala, I was a little shocked by its bitterness, and I’ve been avoiding using it.<\/p>\n

But this time I decided to try it again, and for some reason, it worked just fine!<\/p>\n

Maybe the harmony with the other spices was probably right this time.<\/p>\n

I wanted to keep this curry vegan, so I used roasted sweet potato, Brussels sprouts, and cauliflower, instead of meat.<\/p>\n

I love the natural sweetness created in these vegetables from the roasting process.<\/p>\n

\"45\"<\/p>\n

\"46\"<\/p>\n

Indian Curry with Roasted Veggies<\/strong> adapted from this recipe<\/a><\/p>\n

5 garlic cloves, chopped
\n1 inch long ginger, peeled and chopped
\ncanola oil
\n4 cloves
\n1 star anise, whole
\n3 bay leaves
\n2 cinnamon sticks
\n2 onions, diced
\n2~3 cups of roasted vegetables (I used cauliflower\/brussels sprouts\/sweet potatoes roasted in 400F oven for about 30 minutes)
\n2 cans diced tomatoes
\ngaram masala
\nground coriander
\nground cumin
\nturmeric powder
\ncayenne pepper
\nsugar
\nsalt and pepper
\nwater
\nfresh lemon juice<\/p>\n

1. Place garlic and ginger in a small food grinder and puree them until smooth.
\n2. Put canola oil, cloves, star anise, bay leaves, and cinnamon in a pan and cook over a medium heat. When the oil is hot enough add onion and continue to cook until the onion is dark brown.
\n3. Turn the heat down. Add the garlic\/ginger mixture and continue to cook over a low heat.
\n4. Add roasted vegetables and tomatoes.
\n5. Add spices, about 2 teaspoons or so each of garam masala, coriander, cumin, and turmeric. Add a few sprinkles of cayenne pepper. Add sugar, salt, and pepper.
\n6. Continue to cook. Stir. Taste. Add water, 1\/4 cup at a time, if preferred to achieve the right consistency and taste. Simmer.
\n7. Add fresh lemon juice right before serving. <\/p><\/div>\n

\"62\"<\/p>\n

A lazy weekend afternoon. Me hanging out with Marcie at Rice Park. <\/p>\n","protected":false},"excerpt":{"rendered":"

We are big curry lovers. Every time we go to our favorite local Indian restaurant for a lunch buffet, I realize how much I love Indian food. Last time I was at the restaurant, I even said I might have to pick Indian food if I could only choose one food to eat for the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,22,28,29],"tags":[],"class_list":["post-39652","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39652"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39652\/revisions"}],"predecessor-version":[{"id":39760,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39652\/revisions\/39760"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}