Indian Spiced Vegetable Curry

I love the Indian spice palette of freshly ground seeds: coriander, cumin, yellow mustard. I enjoy the exotic taste of the spices: turmeric, garam masala, homemade curry powders. Here’s my Indian spiced vegetable curry recipe.

INDIAN SPICED VEGETABLE CURRY
2 med. yellow onions, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 tomatoes, chopped
1 giant sweet potato, chopped
A handful of green beans, chopped
1 yellow squash, chopped
1 small eggplant, chopped
A handful of fresh kale

1/2 tsp. yellow mustard seeds, crushed
1 tsp coriander seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. turmeric
1 tsp. sea salt
1 tsp. black pepper
1/2 tsp. cinnamon
2 c. chicken stock
1/4 cup mincemeat
2 tbsp. homemade curry powder (recipe here)

In a little oil, saute the seeds to release their oils. Add garlic and dried spices, and stir constantly on medium low heat to prevent any sticking. Stir the paste until it becomes fragrant – 1 to 2 minutes. High heat will burn it. Add the veggies and saute until tender. Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth. Cover and simmer 30-45 minutes). I serve with noodles, or make it extra watery as a soup.

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