Recipe

Vegetable Curry

  • Yield: 6 - 8 servings

Ingredients

  • 1/4 cup vegetable oil
  • 1 medium yellow onion, chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped jalapeÒo pepper
  • 1 1/2 tablespoons curry powder
  • 1 1/2 tablespoons garam masala or an additional 11/2 tablespoons curry powder
  • 2 1/4 cups coconut milk
  • 1 (28-ounce) can whole tomatoes, crushed, with juice
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 medium Idaho potato, peeled and cut into 1-inch cubes
  • 8 cups assorted vegetables, such as green beans, cauliflower florets, carrots, red and yellow bell peppers, zucchini, and eggplant, cut into bite-size pieces
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Cooked basmati rice, for serving, prepared according to package intructions

Directions

  • Heat the oil in a heavy Dutch oven or large heavy saucepan over high heat. Add the onion and cook until soft, about 4 minutes.
  • Add the ginger, garlic, jalapeÒo, curry powder, and garam masala and cook for 2 minutes, stirring, until fragrant.
  • Add the coconut milk, tomatoes, sugar, and salt, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  • Add the potatoes and cook for 15 to 20 minutes, until the potatoes are just fork-tender.
  • Add the remaining vegetables and chickpeas. Stir well to combine, cover, and reduce the heat to medium-low. Cook, stirring only occasionally, until the vegetables are tender but not falling apart, 40 minutes to 1 hour.
  • Serve with hot cooked rice, preferably basmati if available.