Mixed Vegetable Curry
This is a nutrient-packed vegetarian indian dish that is wonderful served with jasmine rice and chutney. I sometimes replace the green chilies with a bit of red curry paste for a little different flavor, and often add garbanzo beans to the recipe. Enjoy!
1 eggplant
8 oz. turnips
12 oz. new potatoes
8 oz. cauliflower
8 oz. white mushrooms
1 large onion
3 carrots
6 T ghee or vegetable oil
2 garlic cloves, crushed
4 t finely chopped fresh ginger root
1-2 fresh green chilies, seeded and chopped
1 T paprika
2 t ground coriander
1 T mild or medium curry powder
1 cup vegetable stock
14 oz. canned chopped tomatoes
1 green bell pepper, seeded and sliced
1 T cornstarch
2/3 cup coconut milk
2-3 T ground almonds
sea salt
DIRECTIONS
Cut the eggplant, turnips and potatoes into 1/2-inch cubes. Break the cauliflower into small florets. Leave the mushrooms whole if small or slice them thickly, if preferred. Slice the onion and carrots.
Heat the ghee or oil in a large pan over low heat. Add the onion, turnips, potatoes and cauliflower and cook, stirring frequently, for 3 minutes. Add the garlic, ginger, chili, paprika, ground coriander and curry powder and cook, stirring constantly, for 1 minute. Add the stock, tomatoes, eggplant and mushrooms and season to taste with salt. Cover and simmer, stirring occasionally, for 30 minutes, or until tender. Add the green bell pepper and carrots, cover and cook for another 5 minutes.
Put the cornstarch and coconut milk in a bowl, mix into a smooth paste, and stir into the vegetable mixture. Add the ground almonds and let simmer, stirring constantly, for 2 minutes. Taste and adjust the seasoning if necessary. Transfer to serving plates and serve immediately with freshly cooked rice.