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Aromatic Vegetable Curry

  • 297calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, E
MineralsCopper, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 cup chopped onions

  3. 1 large leek , white part only, well rinsed and diced

  4. 2 tablespoons minced garlic

  5. 2 tablespoons minced fresh ginger

  6. 2 tablespoons best-quality curry powder

  7. 4 carrots , peeled, halved lengthwise, and cut into 1-inch lengths

  8. 3 russet potato es, peeled and cut into 1/2-inch dice

  9. 1 butternut squash (about 2 pounds), cut into 1/2-inch dice

  10. 1 cauliflower , trimmed and broken into small florets

  11. 1 small fennel bulb, trimmed and cut into 1/2-inch cubes

  12. 2 cups cut green beans (1 1/2-inch lengths)

  13. 4 cups Vegetable Broth or Basic Chicken Broth

  14. 2 tablespoons clover honey

  15. 4 whole cloves

  16. 1 cinnamon stick (3 inches long)

  17. 1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained

  18. 1/2 cup coarsely chopped fresh cilantro

  19. 2 tablespoons chopped fresh mint , for garnish

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large heavy pot over medium-low heat. Add the onions and leek and cook, stirring occasionally, until softened, 10 to 15 minutes. Add the garlic and ginger and cook over very low heat until the flavors are blended, about 3 minutes. Add the curry powder and cook, stirring, until the curry aroma permeates the kitchen, another 2 minutes.

  2. Add the carrots, potatoes, squash, cauliflower, fennel, and green beans. Stir in the broth, honey, cloves, and cinnamon stick, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 20 minutes. Then add the chickpeas and simmer, stirring once or twice, to blend the flavors, another 10 minutes.

  3. Shortly before serving, stir in the cilantro and remove the cinnamon stick and cloves. Sprinkle with the chopped mint and serve.

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