makes 4 quarts
ingredients
1/4 cup ghee
1 teaspoon cumin seeds
4 tablespoons chickpea flour
1 teaspoon ground turmeric
1 teaspoon chili powder
1 cup crushed canned tomatoes
2 cups coconut milk
2 tablespoons grated ginger
4 cups water
1 large carrot, peeled and cut into 1/2-inch wheels
1 red bell pepper, cored and cut into 1-inch squares
2 cup cauliflower florets
1 small zucchini, cut into 1-inch cubes
2 cups of brussels sprouts, cut in half
1 Idaho potato (preferably boiled) cut in 3/4-inch cubes
1 large watermelon radish
2 teaspoon freshly ground black pepper
2 teaspoon sea salt
4 to 5 tablespoons ghee
2 tablespoons for garnish (such as chopped mint or cilantro)
instructions
In a large stockpot or dutch oven, heat the ghee on high heat and pop the cumin seeds. Immediately, turn the heat down to medium low and add the chickpea flour, stirring frequently until it turns medium brown like a roux. A nutty aroma will emanate from the mixture — this takes from 5 to 8 minutes. The chickpea burns easily so keep a close eye on it.
As soon as it is ready, add the tomato, coconut milk, and ginger and continue cooking on medium heat. The mixture will thicken, next add the water and bring it to a boil. Lower the heat, cover the pot and simmer it for 15 to 20 minutes.
While the curry is simmering, prepare the vegetables and toss them into salt, pepper, and ghee. Lay them on a greased or parchment paper lined baking pan and bake them in a 350°F oven for 20 minutes or until the vegetables are cooked. Gently spoon these vegetables into the simmering curry and cook for another 5 minutes. Turn the heat off, garnish with herbs, and serve.
notes & variations
Almost any vegetables will work in this curry. Try variations such as asparagus, butternut squash, and sweet potato.
Add chicken to the curry. Reduce the vegetables by half and add 1 pound of boneless chunks of chicken thighs to the oven at the same time the vegetables are being baked.
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