Six-vegetable curry

Yield: 4 Servings

Measure Ingredient
1 large All Purpose Potato; Peeled And Cut Into 3/4-Inch Cubes
1 large Sweet Potato; Peeled And Cut Into 3/4-Inch Cubes
2 mediums Turnips; Peeled And Cut Into 3/4-Inch Cubes
2 larges Zucchini; Sliced Crosswise Into 1-Inch Thick Slices
½ large Eggplant; Cut Into 3/4-Inch Cubes, About 12 Ounces
12 eaches Stringbeans; Cut Into 2-Inch Lengths
3 tablespoons Safflower Or Canola Oil
2 larges Onions; Finely Chopped
1 teaspoon Cumin Seeds
½ cup Chickpea Flour; (Besan)
1 teaspoon Fenugreek; Ground
6 Fresh Green Chiles; Such As New Mexico, Finely Chopped (Seeded And De-ribbed If You LIke It Less Hot)
2 tablespoons Fresh Ginger; Minced
1 tablespoon Coriander; Ground
1 teaspoon Tumeric; Ground
1 teaspoon Dark Brown Sugar
1 teaspoon Salt
4 mediums Tomatoes; Peeled And Coarsely Chopped
4 Bay Leaves
1 tablespoon Tamarind Concentrate; Dissolved In 3 Tb Hot Water OR
1 tablespoon Molasses; Dissolved In 3 Tb Lemon Juice
¼ cup Fresh Coriander; Chopped, (Cilantro)

Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water. Heat the oil in a large enameled cast-iron casserole. Add the onions and cumin seeds and cook over moderately low heat, stirring until the onions soften, 7 to 8 minutes. Stir in the chickpea flour and fenugreek and cook, stirring until the chickpea flour becomes a paste and browns slightly, 2 to 3 minutes more. Pour in 2 cups of warm water and bring to a boil, over moderately high heat. Cook, stirring, until the gravy begins to thicken, about 1 minute. Add 2 more cups of water and bring to a boil. Reduce the heat to low and cook until the gravy reduces and thickens slightly, about 10 minutes. Stir in the chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook for 5 minutes longer, stirring gently. Drain the vegetables and add them to the gravy. Stir in the tomatoes and bay leaves, cover and cook until the vegetables are tender but not mushy, about 20 to 30 minutes. (If making this dish ahead, under cook the vegetables slightly.

Refrigerated the dish for up to 2 days. When re-heating the mixture, add ½ cup of water and bring to a simmer over moderate heat before proceeding.) Stir in the tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes. Discard the bay leaves and serve.


Serve with cooling fresh Pineapple for those that do not like the heat.

Posted by: Rich Harper From: Food And Wine April 1994

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