7 Vegetable Stew
1⁄4 cup ghee
1 teaspoon cumin seeds 4 tablespoons chickpea
flour
1 teaspoon turmeric 1 teaspoon chili powder
1 cup crushed canned
tomatoes
2 cups coconut milk 2 tablespoons dried
fenugreek leaves 2 tablespoons grated ginger 4 cups water
1 large carrot, peeled and cut
into 1⁄2-inch wheels
1 red bell pepper, cored and
cut into 1-inch squares 2 cups cauliflower florets 1 small zucchini, cut into
1-inch cubes
2 cups of brussels sprouts,
cut in half
1 Idaho potato (preferably boiled) cut in 3⁄4-inch cubes
1 large watermelon radish 2 teaspoons black pepper 2 teaspoons salt
4-5 tablespoons ghee 2 tablespoons chopped mint
or cilantro to garnish Instructions: In a large stockpot or Dutch oven, heat the ghee on high heat and add the cumin seeds just until they pop (usually 3-4 seconds). Immediately, turn the heat down to medium-low and add the chickpea flour and start cooking it, stirring it frequently until it turns medium-brown like a roux. A nutty aroma will emanate from the mixture — this takes from 5-8 minutes. The chickpea burns easily, so keep a close eye on it.
As soon as it is ready, add the turmeric, chili powder, coconut milk, tomato, ginger and fenugreek and continue cooking on medium heat. The mixture will thicken, next add the water and bring it to a boil. Lower the heat, cover the pot and simmer it for 15-20 minutes.
While the sauce is simmering, prepare the vegetables and toss them into salt, pepper and ghee. Lay them on a greased or parchment paper lined baking pan and bake them in a 350-degree oven for 20 minutes or until the vegetables are cooked. Gently spoon these vegetables into the simmering curry and cook for another 5 minutes. Turn the heat off, garnish with herbs and serve.
Ideas / variations
Almost any vegetables will work in this curry, asparagus, butternut squash, sweet potato, etc.
Add chicken to the curry to amp it up — reduce the vegetables in half and add 1 pound of boneless chunks of chicken thighs pre-baked in the oven at the same time the vegetables are added.
Replace the ghee with coconut or sesame oil. Prep time: 1½ hours Makes 6 servings