Vegetable Curry

 

 

Ingredients:

2 large onions, finely chopped

2 tbsp. oil

1 tsp. cumin seeds

1 tsp. mustard seeds (the black kind, if possible)

8 medium potatoes, quartered

1 1/2 tsp. fresh ginger, crushed

1 large garlic clove, crushed

1 tbsp. cumin

1 tbsp. coriander, crushed

2 chili peppers or 1 tsp. cayenne pepper

1/2 tsp. turmeric

1 tsp. salt

4 cinnamon sticks

6 cloves

4 oz. tomato paste

1/2 lb. green beans

1/2 of a small cauliflower

1 medium eggplant

1/2 lb. fresh green peas, shelled

1 bunch of fresh leafy greens (kale, spinach, collards, etc.)

1/2 cup dry chickpeas, cooked (optional)

Directions:

Pre-heat oven to 350 degrees.

In a large heavy skillet or pot, in moderately hot oil, brown the

onion along with the cumin seeds and mustard seeds.

Add the potato pieces (peeling is optional). Stir to coat each

piece with the spices. Now add the remaining spices and continue

to stir for several minutes.

Thin the tomato paste with about 2/3 cup of water. Stir into

the pot.

Add vegetables, one type at a time, cooking for a minute or so

between each addition. Put in the cooked chickpeas last.

If your pot is not oven-proof, transfer mixture to one that is.

Cover with a lid or seal with foil and bake for about 45 minutes,

checking after the first 20 minutes.

The consistency should be rather thick. Add liquid if necessary

to prevent burning. Stir occasionally to prevent sticking.

Serves 6.

Note: The chickpeas need to either be pre-cooked or canned.