The single most important ingredient in this dish is the Hot Madras Curry Powder. Hence, the photo. Again, this is a vegetarian dish and you shouldn’t let my choice of vegetables limit you. Use your imagination. I would say that the chick peas are a must. Beyond that, have at it.
3 cloves of garlic, chopped
1 hot green chili pepper, chopped (Jalapeno works here)
1 medium sized green pepper, chopped
1 medium sized red pepper, chopped
2 cups cauliflower florets
1 medium zucchini, cubed
1 medium yellow onion, chopped (I like Vidalia here)
1 can chick peas, drained
2 cups tomatoes, chopped (or 1 14.5 oz can diced tomatoes)
4 tbsp. olive oil
1/2 to 3/4 cup coconut milk
1/4 cup chicken stock
1 tbsp. Garam Masala
3-1/2 tbsp. Hot Madras Curry Powder
Sea salt to taste
Put the olive oil in a large, heavy skillet and heat over medium heat. Add the garlic, chili peppers and onion, and cook for about 3-4 minutes until the oil is infused and the onions are translucent. Add the Garam Masala and cook for an additional 3 minutes.
Add the cauliflower and cook for about 5 minutes. Then, add the chicken stock, red and green peppers, salt and Hot Madras Curry Powder and saute for an additional 5 minutes.
Add the zucchini, coconut milk, tomatoes and mix well. Simmer over medium-high heat for 5-7 minutes. At the very end, toss in the chick peas. Then, adjust the salt and Hot Madras Curry Powder to taste. Cook for about 3 minutes.
This versatile dish can be served with Naan bread, Basmati rice or Couscous.