Garam masala
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When Americans think of Indian food, we often think of a curry punctuated with the pungent and bitter flavor of turmeric. But India is a vast country with many different flavor profiles.
Comprised of many of the spices we associate with fall baking - cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns - garam masala is a blend of ground spices used extensively in Indian cuisine.
Garam masala translates as "warm spice," and is a staple blend used in Indian cooking. The exact mix can vary between household and regions. Garam masala isn't a very spicy mix; it's used for its bold and warming flavor, rather than heat.
Garam masala plays well with meat, poultry, vegetables, soup, and stews. Here is my recipe for a curry featuring garam masala.
Taylor's Provisions is located at 208 S. Mill St., Tehachapi, near the corner of Mill and F Streets. Part of the Mill Town Marketplace collection of businesses. You can also reach Taylor's at (661) 750-0390.
Garam Masala Coconut Curry
Items marked with an asterisk (*) are available at Taylor's Provisions.
Ingredients:
• 1/2 cup onion, chopped • ½ cup red bell pepper, chopped • 1/2 cup yellow squash, chopped
• 1/2 cup zucchini, chopped • 1/2 cup carrot, chopped • 1 tablespoon ginger, minced
• 1 teaspoon garlic, minced • *2 tablespoons garam masala • 1 can coconut milk • 1/2 cup stock
• 1 cup garbanzo beans • 1 bunch fresh cilantro, chopped • 1 bunch fresh basil, chopped
• 1 lime, juiced • *salt & pepper to taste
Directions:
1. Sauté vegetables until soft
2. Add ginger and garlic, sauté until fragrant
3. Add garam masala, sauté until fragrant
4. Add coconut milk and heat through
5. Add stock and garbanzo beans and heat through
6. Off the heat, add cilantro, basil, and lime juice
7. Adjust seasonings to taste
