Six-Vegetable Curry

* Exported from MasterCook *

SIX-VEGETABLE CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg All Purpose Potato -- Peeled
-And Cut Into 3/4-Inch Cubes
1 lg Sweet Potato -- Peeled And Cut
-Into 3/4-Inch Cubes
2 md Turnips -- Peeled And Cut Into
-3/4-Inch Cubes
2 lg Zucchini -- Sliced Crosswise
-Into 1-Inch Thick Slices
1/2 lg Eggplant -- Cut Into 3/4-Inch
-Cubes, About 12 Ounces
12 ea Stringbeans -- Cut Into 2-Inch
-Lengths
3 tb Safflower Or Canola Oil
2 lg Onions -- Finely Chopped
1 t Cumin Seeds
1/2 c Chickpea Flour -- (Besan)
1 t Fenugreek -- Ground
6 Fresh Green Chiles -- Such As
-New Mexico, Finely Chopped
-(Seeded And De-ribbed If
-You LIke It Less Hot)
2 tb Fresh Ginger -- Minced
1 tb Coriander -- Ground
1 t Tumeric -- Ground
1 t Dark Brown Sugar
1 t Salt
4 md Tomatoes -- Peeled And
-Coarsely Chopped
4 Bay Leaves
1 tb Tamarind Concentrate
-Dissolved In 3 Tb Hot Water
-OR
1 tb Molasses -- Dissolved In 3 Tb
-Lemon Juice
1/4 c Fresh Coriander -- Chopped,
-(Cilantro)

Place the potato, sweet potato, turnips, zucchini,
eggplant and string beans in a large bowl of ice
water. Heat the oil in a large enameled cast-iron
casserole. Add the onions and cumin seeds and cook
over moderately low heat, stirring until the onions
soften, 7 to 8 minutes. Stir in the chickpea flour and
fenugreek and cook, stirring until the chickpea flour
becomes a paste and browns slightly, 2 to 3 minutes
more. Pour in 2 cups of warm water and bring to a
boil, over moderately high heat. Cook, stirring, until
the gravy begins to thicken, about 1 minute. Add 2
more cups of water and bring to a boil. Reduce the
heat to low and cook until the gravy reduces and
thickens slightly, about 10 minutes. Stir in the
chiles, ginger, ground coriander, tumeric, brown
sugar, and salt and cook for 5 minutes longer,
stirring gently. Drain the vegetables and add them to
the gravy. Stir in the tomatoes and bay leaves, cover
and cook until the vegetables are tender but not
mushy, about 20 to 30 minutes. (If making this dish
ahead, under cook the vegetables slightly.
Refrigerated the dish for up to 2 days. When
re-heating the mixture, add 1/2 cup of water and bring
to a simmer over moderate heat before proceeding.)
Stir in the tamarind mixture and the fresh coriander
and cook, uncovered for 5 minutes. Discard the bay
leaves and serve.

NOTE:

Serve with cooling fresh Pineapple for those that do
not like the heat.

Posted by: Rich Harper From: Food And Wine April 1994



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