Hearty Vegetable Curry Recipes

Steps:

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
• Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

Steps:

• Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
• Add onion and 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, then 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 and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then 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.

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
• Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno 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 potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.

Steps:

• In a large pot, heat oil and saute onion until lightly browned.
• Add sweet potato and cauliflower and cook until slightly softened.
• Add curry powder and stir 1 minute.
• Stir cornstarch into 1/4 cup broth,.
• Add remaining broth, tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to pot. Bring to a boil, cover and reduce heat. Stir occasionally 15-17 minutes.
• Stir in cornstarch mixture and chard. Stir until chard is wilted.
• Serve with rice.