Recipe by rpgaymer
"With warming notes of curry and cinnamon, this hearty vegetable curry—a recipe that test kitchen director Kellie Evans used to make while catering film and television shows—is perfect for a chilly fall or winter evening." - Saveur
- 4 tablespoons ghee or 4 tablespoons canola oil
- 6 garlic cloves, finely chopped
- 2 medium carrots, peeled & finely chopped
- 2 stalks celery, finely chopped
- 2 inches ginger, peeled and finely chopped
- 1 onion, finely chopped
- 1 tomatoes, cored and finely chopped
- 2 bay leaves
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon ground turmeric
- 2 (15 ounce) cans chickpeas, drained
- 1 (29 ounce) can pumpkin puree
- 6 cups vegetable stock
- 1 potato, peeled & diced
- 1 head cauliflower, broken into medium-size florets
- 1⁄4 cup Greek yogurt or 1⁄4 cup heavy cream
- 1 lime, juice of
- 1⁄3 cup cilantro, roughly chopped
- 1⁄3 cup cashews, toasted and chopped
- kosher salt & freshly ground black pepper, to taste
Directions See How It's Made
- Heat ghee/oil in an 8 quart saucepan over medium high heat. Add garlic, carrot, celery, ginger and onion and cook until soft and golden, about 15 minutes.
- Add tomato, bay leaves, coriander, cinnamon, cumin, garam masala, cayenne and turmeric and cook until fragrant, about 2 minutes.
- Add chickpeas, pumpkin and stock and bring to a boil. Reduce heat to medium, add potato and cauliflower, cover and cook until vegetables are tender, about 1 hour.
- Remove bay leaves. Stir in yogurt/cream, juice and season with salt and pepper (temper the yogurt wth a bit of the hot sauce so it does not curdle when you add it). Serve garnished with chopped cilantro and cashews.