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Chef Don's
Favorite Vegetarian Recipes
Winter Vegetable Curry
Serves 4
2 Roma Tomatoes, roughly chopped
2 small Turnips, peeled and chopped
2 large Carrots, sliced
1 lb. Butternut Squash, large dice
1 small Zucchini, sliced
1 medium Yellow Onion, diced
1 cup Green Beans, tipped and chopped
5 cloves Garlic
1 3-inch chunk Fresh Ginger
3 Tbsp. Unsalted Butter
1 Bay Leaf
1 Tbsp. Curry Powder
1 cup Greek Yogurt
2 cups Water
1 Lemon, juiced
Salt and Pepper to taste
Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
Heat
the butter in a large pot over medium-high heat. Add the onion and
cook, stirring, until lightly browned, about 3 minutes. Add the bay
leaf, garlic-ginger paste, curry powder and cook, stirring, until
lightly browned and fragrant, about 1 minute. Add the tomato and yogurt
and cook, stirring, until they separate from the oil and there is a
distinctive sizzling sound, as the sauce "fries" in the oil, about 7
minutes. Continue to cook, stirring, for about 1 minute more.
Add
the water, salt, and vegetables and bring to a boil. Lower the heat and
simmer, covered, stirring occasionally, until crisp-tender, about 10 to
12 minutes. Add the green beans, bring to a boil, and cook, uncovered,
until the vegetables are tender and the liquid thickens, about 5
minutes more. Season the curry with salt and pepper, to taste, and
freshly squeezed lemon juice. Transfer to a serving bowl and serve with
basmati rice.
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