Winter Vegetable Curry With Fruity Raita Food

WINTER VEGETABLE CURRY

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.

WINTER VEGETABLE CURRY

Steps:

• Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
• Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder 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 vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

FRUIT AND VEGETABLE CURRY

Steps:

• Saute the onions in the peanut oil for 10 minutes.
• Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
• Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
• Cover the pan and simmer for 10 minutes.
• Mix in the green beans, pears, red bell peppers, and dried apricots.
• Simmer gently, covered, for about 30 minutes.
• Stir occasionally and add a little more water if needed to prevent sticking.
• When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves.
• Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness.
• Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
• Serve on a bed of rice, topped with peanuts and sliced bananas.