Indian Vegetable Curry

Serves 4-6

Ingredients

1½ lb choice of vegetables: cauliflower, carrot, okra, spinach, babycorn

1 C canned chickpeas, rinsed & drained

2 medium onions, thinly sliced

4 cloves garlic, minced

1 green chili, deseeded and minced

1-2 inches ginger, peeled and minced

1 tsp turmeric

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp salt

½ tsp mustard seed

½ tsp ground coriander

1 T curry paste

1 T tamarind purée and/or 1 T tomato paste

½ C coconut milk

oil for sautéing

Directions

Wash produce; trim and peel as needed. Medium dice all vegetables (except onions). In small bowl, combine curry paste, tomato purée and coconut milk; set aside.

Heat oil in large skillet over medium heat; sauté onion for 1-2 minutes; add garlic and chili, sauté another 2-3 minutes, stirring often. Add spices and ginger, stirring until well combined and fragrant.

Add diced vegetables, firmest first; cook, stirring often, until fork tender. Add chickpeas, cook until thoroughly warmed. Add coconut mixture, stirring gently to combine all ingredients. Cook until slightly thickened.

Serve over rice or with naan.