Ingredients
- 5 cloves garlic
- 1 (3-inch) chunk peeled, fresh ginger
- 3 tablespoons unsalted butter
- 1 cinnamon stick, broken in half
- 1 bay leaf
- 1 medium yellow onion, diced
- 2 teaspoons Madras-style curry powder
- 1 cup whole, peeled tomatoes (in juice) roughly chopped
- 1 cup whole milk yogurt
- 2 cups water
- 2 teaspoons kosher salt, plus more for seasoning
- 2 small turnips, peeled and quartered
- 2 large carrots, cut into 2-inch chunks
- 1 pound butternut squash, seeded and cut into 11/2 inch wedges)
- 1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces)
- 1 (14-ounce) can chickpeas, rinsed and drained
- Freshly ground black pepper
- 1 lemon, juiced
- Serving suggestions: Basmati rice and chutney
Directions
Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.
Cook's Note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions. Cauliflower and green beans are also good, (but add later, after the root vegetables have simmered for 10 minutes.)
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By jwalter881_9490968
West Chester, PA
on February 21, 2010
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My only changes to the recipe were that I used nonfat yogurt rather than whole milk yougurt (because that is what I had on hand and adding more curry powder than the recipe called for (how one ultimately seasons a dish should be to one's preference. Perhaps the dish ended up less rich as a result of using the nonfat yogurt, but I thouroughly enjoyed it, none the less. This dish smelled and tasted devine. Pairing it with basmati rice completed the meal beautifully.
Changes for next time: I think I will opt for smaller, bite size pieces for the veggies. I'm lazy and would have preferred not having to cut the pieces further before consuming them. Also, the carrots are slower to cook than the other veggies. I think I will add them a few minutes prior to the other veggies (that, or cut them even smaller. The zuchini is quicker to cook, so would add them a few minutes later. If I use the smaller pieces, I will have to cut the cook time somewhat. But taste testing this dish is a pleasure so it will make me happy.
I made a whole batch, but I was the only one home to eat it, so on day 2, after 3 meals of it, I pureed the leftovers with some chicken broth which turned it into soup and then I froze it. At least after 3 days of storage, the defrosted soup did not disappoint (what can I say, this dish really tickeled my taste buds and I still had cravings for it. I'll try to wait a month for the final serving and report back if it didn't store well. (oh, I used an emersion blender to puree the soup and it couldn't handle the undercooked carrots.
By jmtathwell_11319281
Beaverton, OR
on November 11, 2008
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The dish was very tasty but was definately not a 30 minute meal - lots of prep work and clean-up afterwards. Also when the recipe called for "Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes." - there wasn't any oil in the recipe and the 3 tablespoons of butter was absorbed by the onion hence no sizzling of the oil - I just simmered the sauce as I normally would.
By amylorensings14
Oklahoma city, OK
on February 20, 2008
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It took me a while and I made a huge mess but this recipe will be easier to make again and again, I even used a bag of frozen veggies and fresh cauliflower. SO yummy! And perfect for winter.
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