Vegetable Curry
Prep Time: 10 minutes

Ingredients

spice mixture
2 teaspoons�ground coriander
1/4 teaspoon�ground fenugreek
1/4 teaspoon�celery seeds
1 - 2 �small dried chili peppers, such as pequin
1/4 teaspoon�yellow mustard seeds
1/4 teaspoon�seeds from green cardamom pods
1/4 teaspoon�ground cumin
ground cinnamon or 1 1/2 tablespoons�good imported curry powder

for the curry
1 tablespoon�canola oil
1 �medium onion, roughly chopped (about 1 cup)
2 cloves�garlic, smashed, peeled and minced
1 cup�tomato juice
1 cup�sterile-pack strained tomatoes or �pureed canned tomatoes
1 �medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
2 �small carrots, peeled, trimmed and cut across into 1/4-inch rounds (about 1 cup)
5 ounces�(about 3/4 cup) fresh shelled peas or �frozen peas, defrosted in a sieve under warm running water
6 ounces�cauliflower, cut into 1-inch florets (about 1 1/2 cups)
3 �small stalks celery, peeled and cut across into 1/4-inch slices (about 3/4 cup)
6 ounces�broccoli, cut into 1-inch florets (about 2 cups)
1/4 pound�mushrooms, trimmed and cut into 1/4-inch slices
2 teaspoons�kosher salt
freshly ground black pepper to taste
1 1/2 tablespoons�fresh lime juice
1 �rice pilaf

Directions

If making the spice mixture, place all spices in a spice mill or clean coffee grinder and grind to a powder.

Heat the oil in a medium pot. Add the onion and cook over low heat, stirring occasionally, until soft, about 3 minutes. Add the garlic and spice mixtrure or curry powder. Cook, stirring, for 1 minute. Add the tomato juice, tomato puree, sweet potato, carrots, and fresh peas, if using. Bring to a boil. Cover, reduce the heat to low and cook for 20 minutes, stirring occasionally.

Add the cauliflower and celery. Cover and cook for 5 minutes. Add the broccoli and mushrooms. Cover. Cook for 10 minutes. Add the defrosted peas, if using. Cover and cook for 5 more minutes.

Stir in the salt, pepper and lime juice.

Serve with the rice.

Microwave Version:
Pour the spice mixture or curry powder into a 2 1/2-quart casserole dish with a tightly fitting lid. Stir in the onion, garlic and oil. Cook, uncovered, at 100% for 3 minutes.

Remove from the oven and stir in the sweet potatoes, carrots, fresh peas, if using, and 1/2 cup tomato juice. Cover with the lid and cook at 100% for 8 minutes.

Remove from the oven and uncover. Arrange the cauliflower florets in a ring around the ede of the dish. Put the celery slices in the center. Re-cover and cook at 100% for 3 minutes.

Remove from the oven and uncover. Stir in remaining 1/2 cup tomato juice. Arrange the broccoli florets in a ring around the edge of the dish. Re-cover and cook at 100% for 3 minutes.

Remove from the oven and uncover. Stir in the tomato puree. Place the mushroom slices and defrosted peas, if using, over the vegetables. Re-cover and cook at 100% for 4 minutes. Remove from the oven and stir in the remaining ingredients.

Ease of preparation: Easy

Preparation time: 10 min

Cook time: 45-50 min

Servings: makes 6 cups