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Vegetable Curry

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, C, E, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup vegetable oil

    2. 1 medium yellow onion, chopped

    3. 2 tablespoons finely chopped fresh ginger

    4. 1 tablespoon minced garlic

    5. 2 tablespoons finely chopped jalapeÒo pepper

    6. 1 1/2 tablespoons curry powder

    7. 1 1/2 tablespoons garam masala or an additional

    8. 11/2 tablespoons curry powder

    9. 2 1/4 cups coconut milk

    10. 1 (28-ounce) can whole tomatoes, crushed, with juice

    11. 2 tablespoons sugar

    12. 1 1/2 teaspoons salt

    13. 1 medium Idaho potato, peeled and cut into 1-inch cubes

    14. 8 cups assorted vegetables, such as green beans, cauliflower florets, carrots, red and yellow bell peppers, zucchini, and eggplant, cut into bite-size pieces

    15. 1 (15-ounce) can chickpeas, drained and rinsed

    16. Cooked basmati rice, for serving, prepared according to package intructions

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a heavy Dutch oven or large heavy saucepan over high heat. Add the onion and cook until soft, about 4 minutes.

    2. Add the ginger, garlic, jalapeÒo, curry powder, and garam masala and cook for 2 minutes, stirring, until fragrant.

    3. Add the coconut milk, tomatoes, sugar, and salt, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

    4. Add the potatoes and cook for 15 to 20 minutes, until the potatoes are just fork-tender.

    5. Add the remaining vegetables and chickpeas. Stir well to combine, cover, and reduce the heat to medium-low. Cook, stirring only occasionally, until the vegetables are tender but not falling apart, 40 minutes to 1 hour.

    6. Serve with hot cooked rice, preferably basmati if available.

    7. Yield : 6 - 8 servings

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