mixed vegetable curry

ingredients

for roasting vegetables (change as desired)

• olive oil
• salt
• tofu, cubed (qty/prep as desired) optional
• 1 lbs potatoes, chopped
• 2 carrot, chopped
• 1 cauliflower, cut into florets
• handful green beans, chopped optional
• 1/2 cup peas
• 1 bell pepper, chopped

for tomato puree

• 4 tomato, chopped and cored
• 2 inches ceylon cinnamon
• 11 cloves
• 5 cardamom pods
• 3/4-1 cup raw cashews

for curry

• 4 tbsp oil
• 3 bay leaf
• 2 tsp ground cumin
• 4 tsp kasuri methi (fenugreek leaves) (see note)
• 1-2 green chilis (like serranos)
• 2 red onions, finely chopped
• 2 inches ginger, grated into paste
• 6-8 garlic cloves, grated into paste
• 1/2 tsp turmeric
• 2 tsp kashmiri red chili powder
• 2 tsp ground coriander
• 1 tsp garam masala
• 2 tsp kosher salt
• water, as needed
• 4 tbsp cilantro optional

instructions

1. preheat oven to 425f.
2. soak raw cashews in boiling water until rubbery. roughly 10 minutes.
3. chop vegetables and grind garlic and ginger.
4. measure cumin, turmeric, chili powder, half the coriander, and half the garam masala in small container.
5. combine ingredients for tomato puree and blend until smooth.
6. toss roasting vegetables in salt and oil, place on pan, and roast in oven until cooked but not soft.
7. if using, prepare tofu as desired
8. heat oil in dutch oven or pot. then add onions and bay leaves and saute until translucent.
9. add ginger garlic paste and saute until fragrant and lightly cooked. roughly 45 seconds.
10. add ground spices and salt. saute until fragrant being careful not to burn anything (add a bit of water if needed). roughly another 45 seconds.
11. add tomato puree and bring to a simmer.
12. add water if needed and cook until color darkens and flavor develops.
13. add fenugreek leaves and remaining coriander and garam masala. stir.
14. check for salt and season as desired.
15. add roasted vegetables and tofu. mix.
16. serve with hot roti/naan or rice.

notes/changes

• modify vegetables to those of your choice like broccoli, mushrooms or beetroot
• more cashews can be used for a more creamy texture
• fenugreek leaves may be replaced with fenugreek seeds. add them to the tomato pureee and make sure they are blended completely.
• changed paneer/cheese cubes to tofu
• changed cream & curd to cashews
• removed almonds
• simplified cooking

source