Indian Vegetable Curry
For a complete meal, serve the curry over steamed long-grain white rice such as basmati. Accompany with a fresh tomato and cucumber salad drizzled with plain yogurt and sprinkled with chopped fresh cilantro.
- 1/4 cup canola oil
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 3 Tbs. minced fresh ginger
- 1 1/2 tsp. ground coriander
- 1 tsp. ground turmeric
- 1 tsp. cumin seeds
- 1 cup hot water
- 1 lb. boiling potatoes, peeled and cut into chunks
- 1 large head cauliflower, trimmed and cut into florets
- 3/4 lb. green beans, trimmed and coarsely chopped
- 1 1/2 tsp. salt, plus more, to taste
- 1/4 cup chopped fresh cilantro
Sauté the vegetables and spices
In a fry pan over medium-high heat, warm the oil. Add the onions and garlic and sauté until softened, about 5 minutes. Add the ginger, coriander, turmeric and cumin seeds and sauté until fragrant, about 1 minute. Add the hot water and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. When the water comes to a boil, remove the pan from the heat.
Cook the curry
Put the potatoes, cauliflower and green beans in a slow cooker. Pour the contents of the fry pan over them. Sprinkle with the 1 1/2 tsp. salt and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions. Add the cilantro and stir to combine. Adjust the seasoning with salt and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).