Winter Vegetable Curry
Ingredients
- 3 tbsp. untoasted sesame oil or vegetable oil
- ½ tsp. cumin seeds
- ½ tsp. coriander seeds
- ½ tsp. turmeric
- ¼ tsp. cayenne
- 12-inch piece of ginger, grated
- 6 small garlic cloves, minced
- 4 small hot red Asian chiles or Mexican chiles de árbol
- 2 cups onion, diced
- Salt and pepper, to taste
- 2 tbsp. tomato paste
- 2 cups butternut squash, peeled, cut in 1-inch cubes
- 1 cup parsnips, hard center core removed, cut in 1-inch slices or chunks
- ½-pound tiny potatoes, such as fingerlings, halved
- 2 cups small cauliflower florets
- 1 cup chickpeas, liquid reserved
- Cilantro sprigs, for garnish
- Steamed basmati rice, optional
- Apple raita (optional), see note
Instructions
- Put oil in a wide, heavy pot over medium-high heat; when oil is wavy, add cumin seeds and coriander seeds; let sizzle for about 1 minute; add turmeric, cayenne, ginger, garlic and chiles; stir to coat.
- Add onion; season generously with salt and pepper; cook, stirring, until softened and lightly colored; about 10 minutes.
- Add tomato paste and stir to coat.
- Add squash, parsnips and potatoes; salt lightly; add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables.
- Bring to a boil; then reduce heat to maintain a brisk simmer; cover and cook until vegetables are tender but firm; about 15 minutes.
- Add cauliflower and chickpeas; stir gently to combine; cover and continue cooking 5 to 8 minutes more or until cauliflower is tender.
- Taste broth and adjust seasoning; transfer to a wide, deep serving platter or bowl.
- Remove chiles and garnish with cilantro sprigs.
- Serve with steamed basmati rice and apple raita, if desired.
Notes
Winter Vegetable Curry is generally served with Apple Raita, which can be found on our CompleteComfortFoods.com website at: https://completecomfortfoods.com/apple-raita/