1 large all purpose potato, peeled and cut into 3/4-i
1 large sweet potato, peeled and cut into 3/4-i
2 medium turnips, peeled and cut into 3/4-i
2 large zucchini, sliced crosswise into 1-i
1/2 large eggplant, cut into 3/4-inch cubes,
12 each stringbeans, cut into 2-inch lengths
3 tbsp safflower or canola oil
2 large onions, finely chopped
1 tsp cumin seeds
1/2 cup chickpea flour, (besan)
1 tsp fenugreek, ground
6 fresh green chiles, such as new mexico, finel
2 tbsp fresh ginger, minced
1 tbsp coriander, ground
1 tsp tumeric, ground
1 tsp dark brown sugar
1 tsp salt
4 medium tomatoes, peeled and coarsely chopp
4 bay leaves
1 tbsp tamarind concentrate, dissolved in 3 tb hot wat
1 tbsp molasses, dissolved in 3 tb lemon j
1/4 cup fresh coriander, chopped, (cilantro)
A Recipe for
Six-Vegetable Curry
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
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| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
This Recipe for Six-Vegetable Curry is one of thousands in the Recipes-to-go Meal Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
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This is a recipe for Six-Vegetable Curry from the recipe cookbook of Recipes-to-go (Meal)
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Without ice cream, there would be darkness and chaos. |
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| George Bush , U.S. president, 1990 |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
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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 1/2 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.
NOTE:
Serve with cooling fresh Pineapple for those that do not like the
heat.
Posted by: Rich Harper From: Food And Wine April 1994
Serves: 4
Six-Vegetable Curry Recipe brought to you by Recipes To-Go