Vegetable Curry
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
38
Spice
59
Sweetness
53
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
5 cloves
Garlic2 tbsps
Vegetable Oil1 tsp
Whole Cumin Seeds1
Bay Leaf1 medium
Yellow Onion (diced)2 tsps
Curry Powder1 cup
Whole Milk Yogurt2.5 cups
Water (cold)2 tsps
Kosher Salt1.5 heaping
Cauliflower Florets (cups small)Directions:
1
In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste
2
Transfer to a small bowl
3
Heat the oil in a large pot over medium-high heat
4
Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds
5
Add the onion and cook, stirring, until lightly browned, about 3 minutes
6
Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute
7
Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, about 7 minutes
8
Continue to cook, stirring, for about 1 minute more
9
Add the water, salt, and potatoes and bring to a boil
10
Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes
11
Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more
12
Transfer to a serving bowl and serve with plain basmati rice