Michi Style Curry

This Curry seems more time consuming than it really is... once you get the hang of making it, it comes quickly.

1 inch of fresh ginger: minced
2 cloves garlic: minced
1 medium onion: diced
1 serrano pepper: minced
3-4 tablespoons Coconut Oil
1-2 tablespoons cumin seeds
Tumeric- 1/2 teaspoon-2 teaspoons
Coriander- 1/2 teaspoon-2 teaspoons
Cayenne- 1/2 teaspoon-2 teaspoons
Garlic salt- 1/2 teaspoon-2 teaspoons
Garam Masala- 1/2-1 teaspoon (optional for heat and tang)
3-4 red potatoes
2 medium carrots
head of cauliflower (or broccoli)
Bunch of snow peas
1 Can coconut milk or 1 1/2 cups
Can Chick Peas
Cup of Cashews
Soy Sauce to taste
1/4 c. Water or broth

In a saucepan toast cumin seeds until they begin to brown and grow aromatic ( You can skip this step... but I wouldn't if I were you). Remove from heat and crush if desired (mortal and pestle is best). In a large pot or wok melt coconut oil over medium-high heat. Saute onions, garlic, serrano, ginger, and cumin seeds until onions become translucent. Add remaining spices and saute for 30 seconds, stirring vigorously. Add potatoes and carrots and saute about 3 minutes until they just start to get al dente (fancy talk eh?). Add remaining vegetables and saute for one minute before adding water/broth. Cover and let simmer for about 3 minutes, stirring occasionally. Add chick peas, cashews and coconut milk or yogurt. Cover and let simmer over low heat until ready to serve. Serve over brown basmati rice.

Note- smaller peppers are spicier. Garam Masala is really really spicy. If you accidentally botch the whole things and make it too spicy to eat (this is easier to do than you might realize) don't panic- add more yogurt. Yogurt has the amazing ability to cool down a spicy curry. Don't be shy... add a lot.

Note 2- add halibut when you add coconut milk to turn this into an amazing fish curry. Fish sauce can be added as well for that flavor.

Note 3- When using yogurt instead of coconut milk add a touch more water to ensure enough sauce.

Enjoy!