Prep 10 mins
Cook 1 hr 20 mins
"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
- 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.