Vegetable Curry

Ingredients

• •2 large onions, finely chopped
• •2 tablespoons oil
• •1 teaspoon cumin seeds
• •1 teaspoon mustard seeds (the black kind, if possible)
• •8 medium potatoes, quartered
• •1 and 1/2 teaspoons fresh ginger, crushed
• •1 large garlic clove, minced and crushed
• •1 tablespoon ground cumin
• •1 tablespoon whole coriander, crushed
• •2 chili peppers or 1 teaspoon cayenne pepper
• •1/2 teaspoon turmeric
• •1 teaspoon salt
• •4 cinnamon sticks
• •6 cloves
• •4 ounces tomato paste
• •1/2 pound green beans
• •1/2 of a small cauliflower
• •1 medium eggplant
• •1/2 pound fresh green peas, shelled, or 1 small package of frozen green peas
• •1 bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
• •1/2 cup dry chickpeas, cooked (optional)

Directions

1. 1Pre-heat oven to 350 degrees Fahrenheit. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds. Add the potato pieces (peeling is optional), and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.
2. 2Thin the tomato paste with about 2/3 cup of water. Stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last. If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes. The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
3. 3Serve over rice or with Indian bread.