Golden Vegetable Curry

Written by Marilyn Hawkes Category: Veg Out Issue: July 2015
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FEZ restaurant’s curry is worth its weight in gold.

According to chef de cuisine Adam Green, the secret to FEZ’s golden curry ($13.95) is in the sauce. It’s such a popular dish that the kitchen staff turns out five to 10 gallons of curry at a time and powers through the aromatic sauce in short order.

To make it, Green sautés fresh ginger and onion in a canola-olive oil blend and deglazes the pan with vegetable stock. He then adds curry seasonings, which include turmeric, cumin, coriander, salt, cayenne and black pepper. Finished with coconut milk, the sauce reduces down slowly for a couple of hours to achieve a creamy consistency with a golden hue.

When an order for the curry dish hits the kitchen, Green lightly sautés fresh peas, carrots, zucchini, asparagus, red pepper and onions until the vegetables are cooked, but still crisp. He then adds the golden curry sauce and reduces it a little more. To serve, he ladles the mixture over herbed basmati rice and garnishes the dish with fresh cilantro and a lemon wedge to make the curry flavor pop.

Green says it’s important to FEZ management that vegetarian and vegan dishes grace the menu. “We don’t want anyone to ever feel left out when they come to eat because of a dietary restriction,” he says. “If we have items specifically for vegetarian and vegan patrons, it really helps them feel at home.”

105 W. Portland St., Phoenix

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