Potato Vegetable Curry (Kootou Curry)
- Yield 6 servings
Here’s a traditional curry from Kerala, the gorgeous southwestern strip of India, where the spice-laden land meets the Arabian Sea.
Despite that yellow bottle of curry powder found everywhere, curry isn’t a set blend of spices but a multitude of variations, some guarded as a family secret for generations. You’ll make your own curry powder—and maybe start your own family secret! But if you want to avoid mixing all those spices, just substitute 2 tablespoons mild yellow curry powder doctored with 1/4 teaspoon cayenne.
- 1/2 cup plus 6 tablespoons unsweetened coconut (see note)
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes (3 cups)
- 2 1.4 cups reduced-sodium vegetable broth
- 2 1/4 cups peeled, diced eggplant
- 1 1/2 cups chopped green beans
- 3/4 cup canned chickpeas, drained and rinsed
- 2 teaspoons canola oil
- 3/4 cup thinly sliced shallots
- 1 tablespoon lemon juice
- Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper, and cayenne in a spice grinder or a mini food processor; grind or process until about the consistency of coarse sand.
- Stir the potatoes and broth with the spice mixture in a large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer slowly for 10 minutes.
- Add the eggplant, green beans, and chickpeas. Cover and continue simmering slowly until the vegetables are quite tender, about 30 minutes.
- Meanwhile, toast the remaining 6 tablespoons coconut in a dry skillet over medium heat until lightly browned. Pour into a bowl and set aside.
- Heat oil in the same skillet now set over medium-low heat. Add shallots; cook, stirring occasionally, until lightly browned, soft, and very sweet, about 12 minutes.
- Stir the lemon juice into the stew. Serve the stew in bowls, topped with the toasted coconut and frizzled shallots.