Coconut vegetable curry

Left bowl on the picture

This is the recipe I cooked as a final test at the Indian restaurant during my externship. They liked it and asked to write it down in order to put on the menu.

Coconut vegetable curry

Yield 15-20 portions

Ingredients                                                   Amount

Potatoes, Yukon gold large                           2 ea

Cauliflower, medium                                    1 head

Butternut squash                                           1 ea

Onion red, large dice                                    3 ea

Garlic chopped                                             2 tbsp

Ginger minced                                              2 tbsp

Turmeric, divided                                         5 tbsp

Coriander, divided                                        3 tbsp

Salt, divided                                                  4 tbsp or as needed

Cumin                                                           2 tbsp

Garam Masala                                                2 tbsp

Chili powder                                                  2 tbsp or as needed

Canola oil                                                       ¼ cup

Ghee                                                               1 c

Coconut milk                                                  3 qt

Lemon juice                                                   ½ c

Tempering

Black mustard seeds                                     1 tbsp

Curry leaves                                                 1 c

Dry red chili peppers                                    1 c

Ghee                                                             ½ c

Method

1. Peel potatoes, cut into bite size pieces. Steam the potatoes until 75% done. Toss with 1 tbsp turmeric, ½ tbsp. coriander, and 1 tbsp salt. Set aside, preferable overnight.
2. Break cauliflower into florets (bite size), steam until 75% done. Toss with 1 tbsp turmeric and ½ tbsp. coriander. Set aside, preferably overnight.
3. Peel butternut squash, remove seeds, and cut into bite size pieces. Season with 1 tbsp turmeric, ½ tbsp. coriander, and canola oil. Mix well and roast at 375 F for 7-8 minutes (until almost done). Set aside.
4. Heat ghee and add onion. Sauté for 2-3 minutes, until slightly soft. Add garlic and ginger, sauté for another 2 minutes and add spices (turmeric, coriander, garam masala, chili powder). Sauté until fragrant 2-3 minutes.
5. Add coconut milk , bring to simmer, reduce the heat and simmer very gently for 15-20 minutes to allow flavor to combine and infuse coconut milk.
6. Add reserved vegetables, bring to simmer and cook until heated through and vegetables are ready and tender.
7. Add lemon juice. Check and adjust seasoning if necessary with salt and chili powder.
8. Temper mustard seeds, curry leaves, and chili peppers in ghee (tempering means frying spices in very hot oil until they become fragrant). Add to the coconut mixture.
9. Mix together and serve hot.