Mixed Vegetable Curry


4 Cups mixed vegetables, finely chopped
2 Cups cauliflower, cut into florets
1 Cup peas, fresh or frozen
1 carrot, peeled and cut into 1/2 ” slices
1/2 Cup sliced mushrooms
1 small zucchini, in bite-sized pieces
6 tomatoes (or 1 – 2 15 oz cans diced tomatoes)
1/2 in fresh ginger, peeled
1 fresh green chile (optional)
2 Tbsp Olive Oil
1 tsp Curry Powder (Mild, Hot, or Madras)
1/2 tsp Cumin Seeds
1/8 tsp Asafetida Powder
1/4 tsp Ground Turmeric
1/4 tsp Red Pepper “Pizza” Flakes (optional)
1 Tbsp Ground Coriander
1 tsp salt (adjust to taste)
1 tsp granulated sugar (adjust to taste)
1 Tbsp corn starch
1/2 tsp Garam Masala

Fresh chopped cilantro for garnish


Combine the corn starch with 1/4 Cup of water until dissolved. Set aside.

In a blender, or using an immersion blender or food processor, make a puree by blending 5 sliced cored fresh tomatoes (or 1-1/2 cans diced tomatoes), optional green chilies and fresh ginger. Removing the seeds from the (optional) green chile will yield a milder curry.

If using fresh tomatoes, slice the remaining tomato and set aside.

Heat the oil in a heavy saucepan on the stove over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seed sizzles and cracks immediately, the oil is ready.

Add the cumin seeds and asafetida to the hot oil and stir constantly. As cumin seeds crack, stir in the tomato-garlic-ginger puree, along with the curry powder, coriander, turmeric, sugar and salt. Cover the pot and allow to bubble for about 5 min.

Add the vegetables and another 1/4 Cup water. Bring the pan to a boil, then reduce heat to a simmer. Cover the pan and simmer for about 10 min until vegetables reach desired level of doneness – Vegetables should be tender, but not mushy.

Add cornstarch mixture to the pan in order to thicken the sauce. Let mixture simmer for 2 more minutes. If sauce is too thick for your tastes, add more warm water as needed.

Remove pan from heat add tomato slices (if using), garam masala and fresh cilantro. Stir gently to just combine, and cover the pan for few minutes to let the flavors meld before serving.

Makes 4 servings.