Vegetable Curry

By ltruitt

– adapted by Jean Gold from Field of Greens

Ingredients

• The spices:
• 2 t. yellow mustard seed
• 2 t. cumin seed
• 2 t. coriander seed
• 1/2 t. turmeric
• 1/4 t. cayenne pepper
• Place mustard seeds in small skillet and toast over medium heat until they begin to pop; remove from heat and cover
• until popping stops. Remove to a bowl. Toast cumin and coriander until aromatic, a minute or two. Grind with
• mortar and pestle, and add turmeric to cayenne.
• The stew:
• 1 28 oz. can diced tomatoes (Muir Glen is best) or fresh if available
• 1 1/2 cup water
• 3 T. grated fresh ginger
• 1 – 2 T. olive oil
• 3/4 lb. mushrooms, quartered if large
• 1 yellow onion, chopped in 1/2” pieces
• 1 – 2 cups broccoli, stems peeled and cut and florets separated
• 4 garlic cloves, chopped
• 10 –12 cups vegetables – carrots, potatoes, sweet potatoes, fennel, string beans, eggplant, Chinese broccoli, kohlrabi,
• celery root, turnips, green tomatoes, autumn poem, butternut squash, chard

Preparation

Step 1

Combine tomatoes, water, 1 T. of spice mixture, 2 T. ginger and ½ t. salt. Simmer, uncovered, over low heat for 15
– 20 minutes.
Heat 1 t. olive oil in 6 quart heavy pot. Sear mushrooms until golden brown, remove to bowl. Heat 1 T. olive oil
to sauté onions until soft. Add garlic and denser vegetables (root vegetables, eggplant, broccoli stalks) and sauté 10
minutes. Add reserved mustard seed, remaining spices and ginger, sauté 2 minutes. Add mushrooms, tomatoes, and
other vegetables. Cook over low heat for 30 minutes. Add additional salt and cayenne to taste.
Serve over brown rice with yogurt on top.