Cinnamon, cardamom, turmeric, cumin… the beginning of curry. 
Traditionally, curries are served with a variety of condiments and side dishes. See our suggestions at the end of the recipe, such as lentil or split pea Dhall.
Mixed Vegetable Curry
Author: Moosewood Collective
Serves: 4 to 6
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- ½ teaspoon black mustard seeds (optional)
- 3 medium garlic cloves, minced or pressed
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- 1½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander seeds
- ½ teaspoons ground fennel seeds
- 1 teaspoon turmeric
- 2 teaspoons grated fresh ginger root
- ½ teaspoon cayenne (or more to taste)
- 1 teaspoon salt
- 2 cups chopped onions (optional
- 2 medium carrots, sliced into half-moons
- 3 cups cubed sweet potatoes or white potatoes
- 1 medium head of cauliflower, cut into florets'
- ¾ cup water
- 2 medium tomatoes, chopped
- 2 cups green peas or 2 medium green peppers, chopped
- 2 cups plain yogurt
- ½ cup cashews, lightly toasted
- ½ cup raisins or currants
- 1 banana
Instructions
- Melt the butter and oil in a skillet or wok.
- Add the mustard seeds and heat until they begin to pop.
- Add the remaining spices and cook on low heat for a couple of minutes to enhance the flavors of the spices. Be very careful not to burn them.
- Add the chopped onions and sauté until translucent.
- Add the carrots and cook several minutes.
- Add the potatoes and cook a few minutes more.
- Add the cauliflower and stir well to coat all the vegetables with the spice mixture.
- Add the water, cover the pan, and simmer about 20 minutes, stirring occasionally.
- When the potatoes are tender but not completely cooked, add the tomatoes and peas or green peppers. Simmer covered for 10 to 15 minutes longer.
- The vegetables should retain their bright color, and if you use sweet potatoes, they will soften and become part of the sauce making it thicker and more interesting.
- Serve on plain or coconut rice. Garnish with yogurt, cashews, raisins or currants, and banana slices. Accompany with dhall and chutney.