I rediscovered my wok. It’s true what they say if you don’t keep it out you will never use it. I even forgot I had one. Then the other day my better half was showing the grandgirl what a wok looks like. “See, I bought this for grandma for Christmas once, but she never uses it.” Well I will prove him wrong I thought and when I saw this curry recipe in a women’s magazine waiting at the doctor’s office, I wrote down the key ingredients on a slip of paper. Now I am sure this isn’t authentic Indian curry. It probably never was, I mean have you ever seen an authentic gulyás in a North American magazine? This is probably true of everything Indian as well. In fact this was so not authentic; I almost had all the ingredients... almost. I replaced the fennel seeds with caraway seeds and I decided it was hot enough without the chili powder so I used sweet Hungarian paprika instead. It turned out very nice and I made it again since.
BROCCOLI POTATO CURRY
1 broccoli flower
2 large red potatoes peeled
2 Tbsp oil
1/4 onion
2 pinch of mustard seeds
1 pinch of fennel seeds [or caraway seeds]
1/4 tsp cumin seeds
1/2 fresh tomato, chopped
2 pinch of turmeric powder
2 tsp curry powder
1 tsp Hungarian paprika
salt to taste
• Wash the broccoli and cut into florets. Set aside.
• Cut the peeled potatoes in half and then cut them into uniform slices.
• Place in a deep skillet and pour hot boiling water over the potato slices. Do not add salt.
• Bring to the boil and cook until potatoes are almost, but not quite tender.
• Meanwhile peel and slice the onion and set aside.
• Chop the tomato and set aside.
• When the potatoes are ready, drain them and set them aside.
• Next place the wok on medium high heat.
• Add the oil and when it’s hot add the mustard seeds, fennel seeds and the cumin seeds.
• When the cumin seeds begin to pop, add the sliced onion.
• Fry the onion slices until transparent and add the chopped tomatoes.
• Sauté the onions and tomatoes in the spice infused oil stirring, for 2 minutes.
• And the broccoli florets, the turmeric, the curry powder and the paprika and sauté for 2 minutes.
• Add the potato slices and season with salt.
• Sprinkle with a little stock or water and cook covered for 2 minutes until potatoes are tender but still a little crunchy.
• Serve immediately.
