Vegetable Curry

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Vegetable Curry

 

1/2 tsp. yellow or brown mustard seeds

1/2 tsp. cumin seeds

1 garlic clove, chopped

1 to 2 tsps. chopped fresh jalapeno chile w/seeds

2 tsps. finely grated peeled fresh ginger

2 tsps. salt

1 tbsp. curry powder

1/4 tsp. ground coriander

3 tbsps. vegetable oil

1 large onion, thinly sliced

3 lbs. mixed summer squash, broccoli, red peppers, cauliflower etc., cut or

sliced

into bite sized pcs.

1 13 1/2 to 14 oz. can unsweetened coconut milk, well stirred or shaken

1/4 cup chopped fresh cilantro

1/2 cup roasted cashews, chopped

 

Accompaniment: cooked basmati rice

Optional: plain yogurt for topping

 

Toast mustard and cumin seeds and cool (in small frypan heat shaking pan

continuously until fragrant and just starting to smoke). Pound garlic, jalapeno

(to taste), and ginger to a paste with 1 tsp salt using a mortar and pestle (or

mince and mash with a large heavy knife), then stir in curry powder, coriander,

and mustard and cumin seeds. Heat oil in a 6-qt heavy pot over moderately high

heat until hot but not smoking, then saut & #65533; onion, stirring, until

golden, about 8 minutes. Add curry paste and cook over moderately low heat,

stirring, 2 minutes. Add veggies and cook, stirring, 3 to 5 minutes. Add

coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat

and simmer, covered, stirring occasionally, until veggies are just tender, 10

to 12 minutes. Serve sprinkled with cilantro and cashews. Top with plain yogurt

if desired.

Makes 4 main-course or 6 side-dish servings.

 

 

 

 

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