A Proper Curry

Hey gang, missed you all during my impromptu hiatus. I've been turning out some fun stuff lately, but haven't had a chance to post.  This weekend I returned to an old favorite with more focus and discipline, and the result was a really fantastic, balanced, curry with nice flavor layering.  The ingredients are really similar to my other curry post, but the results are completely different.  I even managed to impress an Englishman with this one.  Next batch, I'll try running it by an Indian ex-pat.

Enjoy.


Ingredients:
olive oil or ghee
1 large yellow onion, diced
4 cloves garlic, minced
2 T ginger, minced
1 mild poblano pepper, fine dice
1 T turmeric
1 T cumin
10 green cardamom pods, seeds only
1 can unsalted chopped tomatoes with chilies (I use Muir Glenn)
3 dried birds eye chilis
.5 T ground coriander
.5 T chili powder
2 T fenugreek powder
.5 t red pepper flakes
2 small red skinned potatoes, diced
1 box (or can) chick peas, well rinsed
.5 head cauliflower chopped
1 large zucchini, chopped
1 cinnamon stick
salt
pepper

Method:

• Heat 1-2 T olive oil (or ghee) over medium heat in a large, heavy bottomed pot
• Add onion and cook until nearly translucent.  Add poblano, garlic, ginger and turmeric.  Cook 5 minutes stirring.  Don't let the turmeric scorch.
• Add a dash of salt, cumin, cardamom seeds.  Cook 5 minutes stirring.  Again, careful not to scorch.  Add water to the pan and reduce heat if you're worried, but the idea is to fry the spices.
• Add tomatoes, chilis, coriander, chili powder, pepper flakes and fenugreek powder.  Cook 20 minutes (or longer if you have the time, it only gets better) at a simmer, stirring often.  Watch the bottom of the pan and be sure to keep combining anything that sticks to the bottom back into the curry with a wooden spoon.
• Add cauliflower, potatoes, and cinnamon, simmer till the veggies are nearly tender.
• Add the zucc and chick peas, cook until peas are warmed through and zucchini is just tender.
• Finish with s&p to taste

Serve over any grain you like.