Jen's Winter Vegetable Curry

This recipe is based on one found in an Indian cookbook my mom had picked up during a bookstore adventure when I was a child. I remember flipping through the glossy pages in wonder at the brightly colored vegetables and exotic ingredients. I think my mom may have tried one or two recipes that didn't come out as well as the photos, and relegated the cookbook to the shelf, never to be looked at until I began my quest for culinary inspiration as an adult. The two major modifications I made to the original recipe, which did not call for softening the onions before adding the vegetable stock and other vegetables or the addition of fenugreek.These two additions will provide a dish that is much more similar to one ordered at an Indian food restaurant, which I am sure is what my mother was aiming for in her attempt at this recipe. 

Please enjoy! 

 3 tablespoons grapeseed or peanut oil

1 onion, sliced

1 teaspoon or more ground cumin

2 teaspoons or more coriander

1 teaspoon chili powder 

1/4 to 1 teaspoon ground fenugreek

1 teaspoon turmeric

2 cups potatoes, diced

1 small head cauliflower florets

½ cup green beans, 1-½ inch pieces

2 carrots, cut into 2-inch chunks

4 tomatoes, chopped (canned is okay – use whole canned tomatoes or omit)

2-4 cups of vegetable stock, to cover vegetables about halfway

Prepare the spices using a mortar and pestle. I used the ultra-spicy Bird’s Eye Chili left-over from another recipe. Crush chili peppers, then set aside in a small bowl. Then grind the fenugreek. A spice grinder may be worth a try, as the seeds are extremely hard. 

In a large heavy-bottomed sauce pan or Dutch oven, heat oil over medium heat.

Make sure the kitchen is ventilated!

Add spices and cook for about two minutes until fragrant and brown. It will be very spicy!

Add onions and reduce heat to low. Cook for 15-20 minutes until onions are translucent and soft. They shouldn't be caramelized.

Add stock and vegetables and bring sauce back to a boil over medium high heat. Reduce heat to medium low and simmer for 20 to 30 minutes until vegetables are tender.

Serve over rice. Optional garnishes include cilantro, plain yogurt, or chopped cashews.