This Indian curry is more of an outline than a recipe. It's heavily spiced and loaded with vegetables I had lying around. Adjust it according to what you have in the house and how heavily spiced you like your curries (especially the cayenne).
The only rules you'll probably want to follow (or stick close to following) are to use 2 parts cumin and coriander to 1 part tumeric; equal parts garlic and ginger, and lots of them; and plenty of tomatoes, or if not tomatoes then coconut milk.
Most vegetables are suitable for this. Kale, spinach, cauliflower, broccoli, string beans, squash, sweet potatoes...
Ingredients:
Homemade spicy curry powder:
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
1 tsp ground cayenne
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp ground fenugreek
1/8 tsp ground cardamom
pinch of ground nutmeg
2 tbsp peanut oil
2 red onions, chopped
2 tbsp minced garlic
2 tbsp minced ginger
1/2 tsp salt
3 bay leaves
homemade curry powder
1 red bell pepper, seeded and diced
1 hatch chile, seeded and diced
1 lb gold potatoes, chopped
1/2 lb carrots, diced
2 celery stalks, diced
1 1/2 lbs tomatoes, chopped
4 cups vegetable broth
1 can chickpeas, rinsed
2 tsp garam masala
1 tbsp tamari (or any variety soy sauce or liquid aminos)
1 tbsp white vinegar
Sliced lemons, for serving
Directions:
Saute the onions in the oil over medium-high heat until they start becoming translucent. Add the salt, ginger and garlic, and saute another minute. Add the bay leaves and curry mix, and saute another minute. Add all the vegetables except the tomatoes. Saute another two or three minutes.
Add the tomatoes and the vegetable broth, bring to a boil. Cover and reduce heat to a simmer. After 20 minutes, add the chickpeas. Give it another five minutes and check the potatoes. When they're tender, stir in the garam masala, tamari and white vinegar.
Serve with rice, couscous or flatbread. Garnish with slices of lemon.
