Vegetable Curry

Vegetable Curry

Recipe submitted by: Lisa Bean


About this recipe: I learned this from my first boss out of college - Rafia - she was from Bombay, wore a sari to work everyday and she brought me lunch - it was great! Most important the spices must be fried in hot oil just after the garlic and ginger


  • Olive oil or ghee - a few tablespoons
  • chopped garlic , a clove or two
  • minced ginger and inch
  • teaspoon of tumeric
  • teaspoon of cumin
  • teaspoon of coriander
  • teaspoon of salt
  • 1/4 teaspoon of red pepper flakes
  • 1/2 teaspoon of Garam masala
  • 1/2 teaspoon of ground pepper
  • bay leaf and a cinnomon stick
  • what ever vegetables you have - onions, potatoes, carrots,kale, peas, cauliflower, etc, etc
  • for liquids - vegetable broth or a can of diced tomaotes or both

  1. Heat olive oil or Ghee
  2. add garlic and ginger, saute for a minute or two
  3. add chopped onion if you have it - cook for a minute or two or five
  4. add all spices and stir until well blended do not burn
  5. add vegetables and cook until tender
  6. add vegetable broth and or can of diced tomatoes to make sure there is enough liquid


Yield:

Notes: plain yogurt is a great garnish

Original source: Rafia - friend from New York City, 1980