Jim Horn: ROCK n' ROLL Recipes

     The first time I ate curry on the road was with George Harrison on the Dark Horse Tour in 1974. He had brought his Indian chef with him to cook vegetarian curries for Ravi Shankar's musicians.

     On Thanksgiving Day, we had a large turkey dinner with all the trimmings, plus a vast array of curries. I filled up my plate with a combination of all. It was THE most incredible meal I'd ever eaten, until I bit into what I thought was a green bean........WRONG!!!!!!
It was a serrano chili, which I proceeded to eat whole. My face turned red, and there suddenly was not enough water on the planet to cool my mouth.

     All of the Indian musicians found this highly amusing.

Ingredients

4T oil
1 large onion, chopped
2 cloves garlic, chopped
1T fresh ginger, chopped
1t ground coriander powder
1/2 t ground tumeric powder
1t ground cumin powder
1t ground garam masala powder
1/2 t ground cayenne pepper
1t salt

2 chopped Tomatoes

2 1/2 cups Vegetable stock or Water

1/2 cup of dried Cocoanut

1 cup EACH of Broccoli, Cauliflower, string beans, carrots and potatoes.

Garnish with 1/4 cup chopped cilantro
1/4 cup chopped roasted almonds

Heat oil, add onion and saute' for 15 minutes. Add garlic and ginger. Cook for 10 minutes, then add all of the ground spices and cook another 3 minutes. Add 1 cup of stock and tomatoes and cook an additional 10 minutes. Add1 1/2 cups stock and dried coconut .Steam vegetables until tender.,then add to sauce. Add 1/2 & 1/2 if sauce is too thick. Add salt as needed. Garnish with chopped cilantro and roasted almonds and serve with rice and yogurt.