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Know Your Spices - Vadouvan-French Masala Curry

June 01, 2015 Chris Dawson

Curry powder as we know it has more to do with the British fascination with Indian cuisine rather than Indian cooking itself, where spices are blended and ground on the spot for different dishes rather than corralled into one universal yellow powder. But sometimes you just need that familiar sweet, earthy, and pungent taste, and when you do, make Vadouvan your fancy curry powder.

Vadouvan is really just curry powder with a French lilt. There's no single recipe, but beyond the curry staples of turmeric, black pepper, and cumin, Vadouvan typically incorporates shallots and/or onions for caramelized sweetness and a pleasantly savory stink that takes curry powder into truly memorable territory. It costs more than conventional curry powder, but the flavor rewards more than pay off.

So, now that you know,....

Go make something delicious!

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Vadouvan Chickpea & Collard Green Stew

 

Ingredients

On the Cutting Board

  • 1 15-Ounce Can Chickpeas
  • 6 Ounces Purple Potatoes
  • 2 Cloves Garlic
  • 1 Bunch Collard Greens
  • 1 Bunch Mint
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Lime
  • 2 Tablespoons Vadouvan Curry
  • ¾ Cup Red Quinoa
  • ¼ Cup Plain Nonfat Greek Yogurt

Instructions

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potatoes. Drain and rinse the chickpeas. Peel and mince the garlic. Cut out and discard the stems of the collard greens; roughly chop the leaves. Medium dice the tomato. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of lime zest. Quarter the lime.

2 Cook the quinoa:

Once the water is boiling, add the quinoa. Cook 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the lime zest and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Set aside.

3 Cook the aromatics:

While the quinoa cooks, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and Vadouvan curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables have softened and the curry is toasted and fragrant.

4 Add the tomatoes:

Add the tomato to the pan of aromatics; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the tomato has softened.

5 Add the vegetables:

Add the potatoes, chickpeas, collard greens and 2½ cups of water to the pot of aromatics and tomatoes; season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 12 to 14 minutes, or until the potatoes are tender and the liquid is reduced in volume. Remove from heat and stir in the juice of all 4 lime wedges; season with salt and pepper to taste.

6 Finish & plate your dish:

In a small bowl, combine the Greek yogurt with a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. To plate your dish, divide the quinoa and stew between 2 bowls. Top with a dollop of the seasoned yogurt. Garnish with the mint (roughly chopping the leaves just before adding). Enjoy!

 


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