Vegetable Curry
Joy
ingredients
- 3 T vegetable oil
- 1 1/2 c finely chopped onion
- 1 T minced fresh ginger
- 1 T minced garlic
- 1/2 t fenugreek seeds, ground
- 1 t ground cumin
- 1 t ground coriander
- 2 t New Mexico chili powder
- 1 t packed brown sugar
- 5 t water
- 1 15 oz can diced tomatoes, drained
- 1 large carrot, peeled and cut into 2 inch pieces
- 1 large parsnip, peeled and cut into 2 inch pieces
- 2 c rougly chopped green cabbage
- 1 large russet potato, peeled and cut into 2 inch wedges
- 1 t salt
- 2 c vegetable broth
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 t garam masala
- Juice of 1/2 lemon
- Salt and pepper
- Steamed brown basmati rice
directions
- 1
Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions are caramelized9deep golden brown), 12 to 15 min.
- 2
Add the ginger and garlic to the pan and cook for 1 minute. combine the fenugreek, cumin, coriander, chili powder and brown sugar in a small bowl. Add the 5 t water and stir to make a paste. Add the paste to the pan and cook until fragrant, 30 seconds. Add the tomatoes, carrot, parsnip, cabbage, potato, salt and broth or water, and stir to combine. Increase heat and bring to a gentle simmer. Cover and cook, stirring occasionally, until the root vegetables are tender, about 15 minutes. Remove lid and cook an additional 5 minutes to reduce liquid and thicken sauce.
- 3
Gently stir in the garbanzo beans and continue to cook, uncovered, until heated through. Immediately before serving, add the garam masala and lemon, and season with salt and pepper to taste. Serve with hot rice.
Source: Joy
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