Orange and Purple Curry

Drew learned recently that “curry” isn’t one spice at all, as we tend to think of it. In India it means “sauce”. We love Indian food and spices! I have been experimenting to figure out the best combinations of spices and, so far, they ALL have been excellent together—JUST REMEMBER THE 4 SPICE MAX RULE!! The orange is from the yam, the purple from the purple cabbage.

½ Large Head Purple Cabbage, chopped
1 Large Yam, Slice with mandolin large Julian blades
1 Summer Squash, Slice with mandolin large Julian blades
Ground or Freshly minced Ginger, (~ ½ - 1 tsp)
Gram Masala (~ ½ - 1 tsp)
Coriander (~ ½ - 1 tsp)
Red Cayenne Pepper (dash or two)
Salt (~ ¾ tsp)
Olive oil
1 Cup (1/2 can) coconut milk
Rice noodles

Combine spices together in a bowl. Add sliced yam and stir to coat completely. Heat olive oil in large skillet or pot. Add yam mixture. Cover but stir often to prevent from sticking. Cook for 3-5 minutes then add cabbage and squash. Stir-fry until vegetables soften somewhat. Add coconut milk and a little water and salt to taste. Simmer until the veggies are soft.
Cook rice noodles. Serve curry over noodles.

By: Becky Clements