I remember vividly the first time I ate this dish. I was student teaching, and my mom had given me some of her leftovers of this curry. I took it to school in a little microwavable thermos and heated it up in a glass-walled work room, while teenagers shuffled by in the hall. Oh, my. My eyes got wide. I looked at it closely to see what was in it. So many things!! So good!!
This recipe is a regular in my recipe rotation, because it is the perfect vegetable curry. It has all the right flavors, which for me, includes a wee bit of sweetness to balance the smoky curry flavor. I'm giddy all day long when I know this is what I'm having for dinner. Try it for yourself!
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Ingredients
3 tablespoons olive oil1 onion, diced
1 green pepper, diced
1 tablespoon minced garlic
2 tablespoons curry powder
1 15-ounce can chopped tomatoes
2 cups (1 15-ounce can) vegetable broth
3 tablespoons mango chutney (apricot or peach jam will also work)
4 carrots, chopped
2 medium potatoes, peeled and chopped
1/2 of a cauliflower, chopped (or 2 cups frozen florets)
2 tablespoons honey
1 cinnamon stick
1 15-ounce can (about 2 cups) chickpeas, drained and rinsed
3 tablespoons currants, raisins, or dried cranberries
salt and pepper to taste
1/4 cup flat leaf parsley, chopped
cooked rice of your choice
Directions
Heat olive oil in a large, heavy pot over low heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally until soft and translucent, about 10 minutes. Sprinkle with curry powder and cook, stirring, for an additional minute. Add the chopped tomato, vegetable broth, chutney or jam, carrots, potatoes, cauliflower, honey, and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes. Stir in the chickpeas, currants, salt and pepper, and cook an additional 5 minutes. Just before serving, remove the cinnamon stick and stir in the parsley. Serve over rice.
