- 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
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.