Content

• Tips
• Warnings

1 Heat 2 tablespoons of vegetable oil in a medium skillet.

• The oil should warm up well - you can tell by the slight sheen.

2 While the oil is heating, take the chopped tomatoes and puree them in a blender along with the onions (optional).

3 Toss 1 teaspoon of cumin, 1/4 teaspoon of turmeric and 1/2 teaspoon of chopped ginger into the heated oil. Stir.

• Stir the spices until the cumin seeds crackle.

4 Add tomato and onion puree. Stir in the spice puree for a minute, then cover the pan with a lid. Let the mixture simmer for about 6 minutes.

5 Add eggplant, carrots, potatoes, green beans, cauliflower florets. Also add 1/3 cup water and stir, then cover the skillet and let the curry simmer for about 10-15 minutes.

6 When the vegetables are tender, add 1 teaspoon of the Garam Masala spice mixture. Add chili peppers. Fresh chili can be substituted for powder by adding up to 1 teaspoon of chili powder, depending on how spicy you want it to be. Add ground coriander and 1 teaspoon of salt. Stir the resulting curry.

7 Pour the curry into a serving dish and sprinkle with 2 tablespoons of freshly chopped cilantro on top.

Tips

• If you don't like spicy food, don't add any chili powder or fresh chili.
• Vegetable curry is often served with rice or with tortillas (naan or chapatis).
• The spices for this recipe can be found at the supermarket, market or Indian spice store.

Warnings

• Be sure to check the vegetables for readiness before serving the dish. To test the vegetables for doneness, simply prick a piece with a knife or fork. If the vegetables do not pierce very easily, allow the curry to simmer a little more until all the vegetables are cooked.