It’s funny to think that 10 years ago, exotic food to my family and me was Olive Garden (no offense). I don’t think I knew anything about Thai cuisine or Indian cuisine or had even heard about it. My first experience with eating Indian food happened 5 years ago at a gas station in the small town of Logan, Utah.
Yes, you read right, a gas station.
And yes, it was in Logan, Utah.
The Tandoori Oven in Logan is a tiny restaurant attached to a Sinclair Gas Station. I discovered it while going to school at Utah State. You wouldn’t think it by the looks of it, but the food was amazing! I immediately fell in love the warm spices and flavors of Indian food, and wanted to try my hand at recreating it.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 teaspoons grated fresh ginger (I use a microplane)
- 4 clove garlic, minced (I also use a mircoplane)
- 1-1/2 cup potatoes, 1/2" dice (about two large)
- 1-1/2 cup cauliflower florets (about half a medium head)
- 3 cups carrots, 1/2" dice (about 5 medium carrots)
- 1 jalepeno pepper, seeded and minced (or not seeded if you like heat)
- 1 8-ounce can unsalted tomato sauce
- 1/2 cup water
- 2 teaspoons kosher salt
- 1-1/2 tablespoon favorite curry powder (I like a madras style)
- 1 cup frozen green peas
- 1 red bell pepper, chopped
- 1 can full-fat coconut milk
- 1/2 bunch fresh cilantro
- Basmati rice, for serving
- Heat the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, jalepeno, and curry powder, and continue cooking for 1 minute, until very fragrant. Stir in potatoes, cauliflower, carrots, tomato sauce and water. Season with salt. Cover and cook over medium-low heat for 20-30 minutes, or until vegetables are tender.
- Stir in peas, red bell pepper, and coconut milk into the pot. Reduce heat to low, and simmer, uncovered, for 10 minutes. Garnish with cilantro and serve over rice. Enjoy!
I also entered this in an Earth Balance Contest