Cajun French: le cachet (lu ka-sha) – squash
Visiting different farmers markets as we travel not only affords us various and unique vegetables but also opportunities to meet chefs, bakers, farmers, and other shoppers. The Independence, Iowa farmers market was no different. We were fortunate to visit with Chef Michael Murray-John and enjoy his vegetable curry. Michael who now lives in the Twin Cities with his wife and daughter, Lola, was previously the chef/owner of two restaurants in Wabasha, MN. We purchased his curry spice packet, which made fixing the curry very easy. Along with the packet we received the spice recipe needed to duplicate the dish. We added our own touch – onion and garlic. It is well worth the numerous spices needed…
Mais C’est Bon!
2 tsp Besan flour (chick pea flour)
1 tsp chili powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground mustard
1 tsp turmeric
2 tsp cumin seed
2 tsp salt or to taste
6-8 curry leaves
3 tbl olive oil
1 can (14 oz) coconut milk
Juice of ½ lemon
½ can water, plus a few tablespoons for paste
1 onion, chopped
1 pod garlic, smashed and chopped
2 lbs mixed vegetables (we used carrots, potatoes, mushrooms, sweet peppers, zucchini, and various squash)
Add a few tablespoons of water to the spices, salt and flour to make a paste.
Heat 3 tbl oil in a sauce pan.
Add onion, garlic and carrots, cook until tender.
Add the paste and cook for a minute; Do Not Burn.
Add can coconut milk and a half can water.
Add potatoes and cook a few minutes before adding other vegetables.
Add vegetables and simmer until vegetables are tender (to your liking).
Add juice of half a lemon.
Serve with rice.