Ymir Curry Bowl

RECIPE

Ingredients

• 2 tbsp vegetable oil

• 2 onions, diced

• 3 carrots, diced

• 1 tbsp garlic, minced

• 1 tbsp ginger, minced

• 1 red pepper, diced

• 1 tbsp red curry paste

• 2 tsp garam masala

• 2 tsp ground cumin

• 3 medium potatoes, diced

• 2 yams, diced

• 1 tbsp sliced galangal root

• 1 stalk lemongrass, chopped finely or left in large removable piece

• 3 kaffir lime leaves

• 2 tbsp fish sauce

• juice and zest of 2 limes

• 3-14 oz cans coconut milk

• 1-19 oz can chickpeas, drained and rinsed

• stock or water, approximately 2 cups

• 4 tbsp cilantro, chopped

• 2 cups basmati rice, cooked

• 1 package pappadums, prepared as per package directions

Method

In a large heavy bottomed pot over medium heat, sauté onions, carrots, garlic, ginger and red pepper in oil. When soft, add curry paste, garam masala, and ground cumin. Add potatoes, yams, galangal root, and lemongrass. Sauté for 5 minutes. Add lime leaves, fish sauce, lime zest and juice, coconut milk and enough stock or water to cover. Simmer until potatoes are tender. Add chickpeas and cook for 10 more minutes. Serve over basmati rice and garnish with fresh cilantro just before serving. Top with crispy pappadums.