Curry Of Winter Vegetables

Trim roots and greens from leeks. Cut the leeks in quarters lengthwise. Run under a strong flow of cold water to wash out any dirt or grit embedded in the layers of leek. Shake off excess water and slice the leeks into small pieces.

In a large heavy soup pot, heat 2 tablespoons of the oil. Add the mustard seed and cook over medium high heat until the mustard seeds begin to pop, stirring frequently.

Add the carrots, sweet potatoes, squash and fennel. Toss well, cover, and cook over moderate heat for 5 minutes, stirring occasionally. Add the water and bring to a boil and simmer for 5 minutes. Add the cauliflower, broccoli and salt and pepper. Simmer for 8 to 10 minutes more, until everything is tender.

Meanwhile, in a skillet, saut the onion in the remaining oil over moderate heat until softened. Add the garlic, ginger, coriander, cumin, crushed red pepper, garam masala and turmeric. Stirring constantly, cook for 1 minute. Add the lemon juice and remove from the heat.

Set aside 4 cups of the cooked vegetables and place the rest on a serving platter.

Transfer the cooked vegetables to a serving platter with a slotted spoon, leaving the cooking liquid in the pot.

Add the spice mixture to the liquid in the pot. Boil for 2 minutes.

Remove 2 cups of the cooking liquid and set aside. Remove remaining liquid from the heat and stir in the yogurt. Pour the sauce over the vegetables on the platter.