I know I have and I am a culinary school graduate!
But that’s the wonderful thing about cooking and food — there’s always a new discovery to be made. By stepping a little outside our comfort zones, we can find amazing, show-stealing, and just plain yummy new ingredients for our recipes. It’s so incredibly fun!
Indian cuisine fascinates me as it’s so varied! (And well, I guess India is a pretty big place. ;-)) And it’s so full of unbelievable flavors!
I came home from my day with Rashmi with many new ingredients, things to try, and goodies, including curry leaves. I learned that although curry powder may once have included curry leaves among its ingredients, there is no relation between the two.
The curry leaves were just the beginning of my inspiration for this vegetarian stew, and their flavor became the foundation for the main ingredients. The curry leaf flavor is a bit like a very mild curry powder, but with a strong herb-like, citrus aroma.
And did you know slow cooking isn’t just for meat?! No, no, my friends, you can slow cook vegetables for hours! This creates incredible, intense flavors and melt-in-your-mouth textures, such as appear in this Curried Corn Stew! Simply incredible!
While spring approaches, I’m taking advantage of every remaining cool day for these big, one pot meals of comfort foods! Please join me! You will wow all of your weekend guests with this. I promise!
3-1/2 hours ahead of time: Prep the ingredients, make the curry leaf oil, sauté the onion mixture, and add the remaining ingredients to the pot.
3 hours ahead: Put the stew in the oven and cook.
You can make the entire stew up to two days ahead. (When you warm it, you’ll likely need to add a bit more vegetable broth to thin it a bit.)