Ahhh...Mammoth Curry. How I love you. In September of 2012 Miles and I spent about a week in Mammoth Lakes, California, hiking the beautiful mountain trails. This was the vacation during which I received my engagement ring! As I recall, every night except one, we made this simple curry (along with steamed rice) in the little kitchenette of our hotel room and curled up on the bed with our bowls to watch Seinfeld. Thus occasioned the birth of our "Mammoth Curry", which we now make once or twice a week on a regular basis. Mmmm... Mammoth Curry 🙂
Apart from the onion and tomato, you could probably substitute any vegetables you like for this dish, but the original Mammoth Curry is very specific: Broccoli, carrot, and two peeled chayotes!
Ingredients
One head of broccoli, cut into small florettes
One large carrot, chopped
Two chayotes, peeled and with the pit removed and chopped
(I use gloves for this, as the raw chayote juice seems to be caustic to bare skin)
Two medium tomatoes, cut into eighths
Three cloves of fresh garlic, finely minced
One TBSP. Grace Brand Hot Caribbean Curry Powder
One Half can Coconut Milk
One Half tsp. Salt
Preparation
Place all of the veggies (excluding tomatoes and garlic) in a large pot with about 1/4 Cup of water.
Cover and steam on med-high heat for about 20 minutes or until veggies are almost done, stirring occasionally.
When the veggies are almost done, add the Coconut milk, Tomatoes, Garlic, Curry Powder and Salt. Bring to a boil while stirring and serve when the vegetables have fully cooked and all the ingredients are well mixed. Enjoy!