South Asian Veggie Curry

I've tried this with other vegetables, but I happen to like to following combo. You could use green beans, zucchini or eggplant. Serve it atop basamati rice and with plenty of cilantro.


1 inch piece ginger, peeled
1 large onion, chopped
1 hot pepper (whateves)
1 tablespoon cumin
1 tablespoon garam masala
3 tablespoons vegetable oil
4 cloves garlic

2 tablespoons tomato paste
3 cups vegetable or chicken stock
1 can coconut milk
1 tablespoon brown sugar
juice of one lime
1 sweet potato, peeled and hunked into 1 inch pieces
1 russet potato, same as above
1 head califlower (hunked)
1 can chickpeas, drained
2 large tomatoes, seeded and chopped (or one 14 oz can, drained)

Directions: Puree first 7 ingredients in food processor until paste forms (make sure all the big pieces are chopped). Add to hot skillet and cook over medium heat for 10 mins. Add tomato paste and cook, stirring, for 5 mins. Add stock, coconut milk, sugar, lime juice and simmer for 5 mins. Add vegetables and cook until tender, anywhere from 30-45 mins.
I find that this is really good for this time of year (up north) where it's still really cold (like today) but yet you want to eat vegetables.




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