Being a huge fan of Indian cuisine and cooking Indian dishes frequently, the key to cooking with Indian spices is to cook them in oil first, because they can be very strong. This helps to cook out any raw flavor that they may have and also melds the flavors together.
The beauty of this dish is, you can customize the vegetables depending on what’s in season. In the spring, I like to add asparagus, fresh peas, and carrots are really good too.
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- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground fenugreek
- 1 tablespoon paprika
- 1/2 teaspoon cinnamon
- 1 tablespoon chili powder
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, grated
- 1/2 teaspoon fresh ginger, grated
- 3 cups butternut squash, cut into 1 inch cubes
- 2 cups cauliflower florets
- 1 1/2 cups potatoes, cut into 1 inch cubes
- 1 15- ounce can chopped tomatoes
- 2 cups water
- 1 large bay leaf
- 1 teaspoon salt
- 1 15- ounce can chickpeas
- 1 teaspoon cornstarch
- 1 teaspoon fresh cilantro, chopped
- To a large saucepan or dutch oven, add the oil.
- In a small bowl mix all the spices together well.
- Stir into the oil the spices to make a paste.
- Cook spices over low heat until fragrant, 2-3 minutes.
- Add onions and bell pepper and stir to coat with the paste.
- Cook on medium heat until they start to soften.
- Add garlic and ginger and stir.
- Add butternut squash, cauliflower and potatoes, stir.
- Add tomatoes and water, bayleaf and salt and stir to combine.
- Cover and simmer for 30 minutes.
- Add the chickpeas and stir to combine.
- In a small bowl mix the cornstarch and 1 teaspoon water.
- Stir into the curry to thicken.
- Taste for seasoning, add more salt if needed.
- Serve garnished with chopped cilantro.
Amount Per Serving:Calories: 337 Saturated Fat: 5g Cholesterol: 7mg Sodium: 1135mg Carbohydrates: 55g Protein: 12g