WINTER VEGETABLE CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 (2-cup) servings
Number Of Ingredients 19
Steps:
- Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
- Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
- Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.
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Khokhar Nomi
[email protected]I will definitely be making this curry again. It's a keeper!
Winniem Mohlala
[email protected]This curry is delicious! I love the creamy coconut milk sauce and the tender vegetables.
Miracle Franco
[email protected]I've made this curry several times now, and it's always a hit. It's a great recipe to have in your back pocket for those busy weeknights.
Sheneeza Khan
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids love the sweet and spicy flavor, and they don't even realize they're eating healthy.
Moeen King
[email protected]I'm not a vegetarian, but I love this curry. It's so flavorful and satisfying, I don't even miss the meat.
Farisai Ratchel
[email protected]This curry is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.
Rolex Otieno
[email protected]I love the combination of vegetables in this curry. The sweetness of the carrots and potatoes pairs perfectly with the spiciness of the curry powder.
Sbekezelo Mathenjwa Anele
[email protected]This is a great recipe for a cold winter day. It's hearty and flavorful, and it warms you up from the inside out.
Mohammed Kalam
[email protected]I made this curry for a potluck and it was a huge success. Everyone loved it!
Propessor Callme
[email protected]This curry is delicious and healthy. I love that it's packed with vegetables.
Nakeata Ollivierre
[email protected]This is my go-to recipe for winter curry. It's always a hit with my friends and family.
Farman Blck
[email protected]I love this curry! It's so flavorful and easy to make. I usually add some extra vegetables, like sweet potatoes or butternut squash.
Elise Martin
[email protected]This is a great recipe for a quick and easy weeknight meal. The curry is flavorful and satisfying, and the vegetables are cooked perfectly.
Md Delwar Hossain
[email protected]I'm not usually a big fan of curry, but this recipe changed my mind. The vegetables were tender and flavorful, and the sauce was rich and creamy. I'll definitely be making this again.
Mark Hibbitt
[email protected]This curry was easy to make and packed with flavor. I loved the combination of vegetables and the creamy coconut milk sauce.
Victor Ukaku
[email protected]I tried this recipe last night and it was a hit with my family! The curry was flavorful and hearty, and the vegetables were cooked just right. I will definitely be making this again.
Swapnil Ganguli
[email protected]This winter vegetable curry was an absolute delight! The flavors were perfectly balanced and the vegetables were cooked to perfection. I especially loved the addition of coconut milk, which gave the curry a creamy and rich texture.