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As Seen In |
Six Vegetable Beer Curry BY David Janss "the Fermenting Gorma", (Published in the December 1996 Brews and News)
Makes 4 to 6 servings, perfect for the robust weather we're having. 1 large potato 1 large sweet potato 2 turnips 1 large zuchinni 1 egg plant 12 string beens Cut all veggies into 1 inch chunks, place in large bowl of ice water. In large casserole, heat up 3 tablespoons safflower oil, add 2 finely chopped onions & 1 teaspoon crushed cumin seeds. Cook over moderate heat for about 10 minutes. Add 1\2 cup chickpea flour, 1 teaspoon ground fenugreek, 6 chopped fresh chiles(New Mexico), 2 tablespoons minced ginger, and 1 tablespoon coriander. Add 2 cups of your favorite beer, boil until gravy thick-add 2 more cups beer. Add 1 teaspoon tumeric, 1 teaspoon dark brown sugar, and 1 teaspoon salt. Add veggies to gravy, stir in 4 medium tomatoes, peeled and chopped, 4 bay leaves, 1 tablespoon tamarind concentrate, 1 tablespoon molasses, 3 tablespoons lemon juice, and 1\2 cup cilantro. Cook until veggies are done. I recommend you prepare this a day ahead of time, refrigerate and reheat it to serve. Yummmmm. And don't forget to call me 1\2 hour before serving time 818-881-1738.
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