Vegetable Curry - Best Of India

Recipe Ingredients

2 cups	125g / 4.4oz	Onions - cut into eighths (large)
2 1/2 cups	592ml	Stock or water
2		Garlic - crushed
1 1/2 teaspoons	7.5ml	Ground cumin
1 1/2 teaspoons	7.5ml	Ground coriander
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste
1 teaspoon	5ml	Red pepper - chopped (small)
1 teaspoon	5ml	Yellow pepper - chopped (small)
3		Carrots - - coarsely chopped
3/4 lb	340g / 11oz	Mushrooms - quartered
1 tablespoon	15ml	Tomato puree
2 tablespoons	30ml	Boiling potatoes (medium)
		(peeled and cut into 1.5 inch dice)
1		Cauliflower - broken into florets (large)
1		Lemon - juice of (large)
		Salt - to taste
1/2 lb	227g / 8oz	Green beans -
		(trimmed and cut into 1.5 inch lengths)

Recipe Instructions

1. Separate the onion pieces into segments and spread them in a heavy frying pan. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan.

2. Stir in 1.5 C stock and deglaze the pan (let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots and mushrooms. Reduce heat and simmer, stirring frequently, until the mixture is very thick (not soupy) and the vegetables are "frying" in their own juices. Don't rush this step, it is essential that the spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in the tomato paste.

3. Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in additional stock to reach about 1/3 of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan. Season with salt, bring to a boil.

4. Reduce heat, cover and simmer for 15 minutes. Stir in the beans and continue simmering for 5 minutes more or until all the vegetables are tender.

Source:
"The Best of India" by Balraj Khanna

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