Madras Curried Vegetables

Menu Part: 
Side Dish
Cuisine Type: 
Indian
Serves: 
8

At 9 Muses Cafe in New Orleans, chef-owner Larkin Selman introduced this top-selling Madras Style Curried Vegetable dish that reflects his years of sharing a kitchen with an Indian sous chef.

Ingredients

1 cup onion, thinly sliced
2⁄3 cup carrots, thinly sliced
1 oz. lemon grass, minced
1 tsp. garlic puree
1 tsp. ginger puree
1 tbsp. butter
1 tsp. sesame oil
Canola oil, as needed
1 tbsp. curry powder
1 tsp. cumin
1 tsp. coriander
3⁄4 tsp. Spanish paprika
3⁄4 tsp. turmeric
1 tsp. ground ginger
1⁄4 tsp. cardamom
1⁄4 tsp. cayenne
1 tsp. lemon zest, minced
1 tsp. orange zest, minced
4 bay leaves
1 green apple, diced
14 oz. coconut milk
1 1⁄2 tsp. brown sugar
4 oz. orange juice
1 oz. lime juice
1 cup potatoes, peeled, diced and blanched
2 cups red onion, thinly sliced
2⁄3 cup red bell pepper, julienned
2⁄3 cup yellow bell pepper, julienned
2 tsp. garlic puree
3 tsp. ginger puree
1 tsp. lemon zest
10 lb. mixed vegetables, blanched, roasted or grilled, such as broccoli, cauliflower, green beans, fennel, squash, zucchini, endive and tomatoes
40 arugula leaves
40 cilantro leaves
24 spinach leaves, sliced
1⁄2 cup basil chiffonade
1⁄2 cup mint chiffonade
Basmati rice, cooked, as needed
Toasted coconut, for garnish
Cilantro, for garnish

Steps

1. In a large saucepan over medium heat, sauté first 5 ingredients in butter and oils, approx. 3-4 min. Add the following 8 spices, lemon zest, orange zest and bay leaves. Add apple and sauté 2 min.

2. Stir in coconut milk, brown sugar, juices and 10 oz. water; simmer 10 min. Add potatoes and cook until tender. Season, puree, strain and reserve curry sauce refrigerated.

3. In a large skillet over medium heat, sauté onion and peppers in oil, approx. 2 min. Add garlic, ginger and lemon zest and cook until tender. Add 24 oz. reserved curry sauce and water, to desired thinness. Bring to a simmer.

4. Add seasonal vegetables; simmer until tender. Stir in arugula, cilantro, spinach, basil and mint; season.

5. Serve vegetables inside a ring of basmati rice. Garnish with coconut and cilantro.

Source: Recipe from Chef Larkin Selman

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources