Curry and karaoke

    D is reading an article in the New York Times about the brothers karaoke. They have set up their own karaoke studio in their Chelsea apartment. They have 1210 songs, including "Living on a Prayer" (probably an essential for any karaoke collection).

Anyway, here is the yummy curry we had for lunch!

Vegetable and Cashew Curry (Vegetarian Classics, Jeanne Lemlin - can't go wrong with her, most of the time anyway)

1/4 c canola oil
1 onion, finely diced
4 garlic cloves, minced
1 T minced fresh ginger
1 1/2 T curry powder
1 t ground cumin
1 14-oz can diced tomatoes with their juice
1/2 t salt (I noticed this is on the ingredient list, but it is never mentioned in the recipe itself! So I ended up not using it.)
2 1/2 c peeled and finely diced (1/2-inch) boiling potatoes (I used the red ones)
3 small to medium zucchini, quartered lengthwise and thinly sliced
3/4 c dry-roasted (preferably unsalted) cashews
1 T lemon juice (half a lemon)
4 c hot cooked basmati rice (made from 1 c raw rice with 2 c water)
Plain yogurt

1. Heat the oil in a large skillet over med heat. Add onion, garlic and ginger. Saute 5 min. Mix in the curry powder and cumin. Cook 2 min to toast the spices.
2. Add the tomatoes and 1 c water. Bring to a boil. Stir in the potatoes. Cover the pan. Cook at a gentle simmer until the potatoes are tender, about 20 min. Stir occasionally to prevent sticking.
3. Remove the cover of the pan. Add the zucchini and cashews. Cook, uncovered, until the zucchini is tender, about 10 min. Mix in the lemon juice. Serve the curry over rice with a spoonful of yogurt on top.

I took the pictures before adding yogurt, because I thought it would be more attractive that way, but we did add the yogurt and it definitely enhances the experience ;)