Indian Vegetable Curry

  • 2 lbs mixed vegetables (cauliflower, carrot, squash, spinach, sweet potato,etc)
  • 3 TB butter or ghee or oil
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 tsp cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp brown mustard seeds
  • 1/2 tsp cumin seeds
  • 1 clove garlic, crushed
  • 1/2 cup water
  • 1 cup fresh or frozen peas
  • 2 TB chopped fresh cilantro
  • 2 tomatoes, diced

Prepare vegetables and cut into similar, bite-sized pieces. Spinach or other leafy greens should be kept separate as should softer vegetables like summer squash, if using, that require less cooking time. Combine all of the dried spices and seeds in a small bowl. Heat butter or ghee in a medium-large sized pot. When warm, add the mixed spices/seeds and the crushed garlic. Stir well and let warm completely, being careful not to burn spices or they will become bitter. When the mustard seed begin to pop, add the vegetables requiring a longer cooking time such as cauliflower, sweet potato, carrot, etc. Stir and allow to cook for a minute, stirring. Add 1/2 cup of water, cover and cook for about 4 minutes then add the softer vegetables such as summer squash or bell peppers, if using. Continue to cook, covered, until the harder vegetables are almost tender. Add fresh or thawed peas, cilantro, and any leafy vegetables that you may be using, such as spinach. Stir well to combine. Cover and let cook about 5 more minutes, adding tomatoes during the last minute of cooking. Serve with yogurt, chutney, basmati rice.