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2 tablespoons high heat stable neutral oil like avocado oil
1/4 teaspoon cumin seeds
1 sprig fresh curry leaves (or 4-6 dried curry leaves)
1/2 teaspoon turmeric
1 onion, finely chopped
3-4 garlic cloves, minced
1/2 teaspoon finely chopped or grated ginger
1/4 teaspoon ground fennel seed
1/2 teaspoon garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne for heat (optional, I skipped it for the kids)
Salt and pepper
1 head of cauliflower, chopped into florets
1 Japanese sweet potato, peeled (or peel on), chopped
A handful of green beans, roughly chopped
1/4 cup chopped eggplant
1/2 zucchini, roughly chopped
Any other veggies you’d like to use, roughly chopped
1/2 cup cooked black-eyed peas, rinsed and drained
2 cups pureed or crushed tomatoes
Cilantro to garnish
Heat the oil on medium high until it shimmers. Add the cumin seeds and allow them to sizzle for about 45 seconds. Don’t let them burn!
Add the curry leaves and the turmeric and sauté for 30 seconds. Add the onion, ginger and garlic and cook until the onion is softened, 3-5 minutes. Add the remaining spices, salt and pepper and cook until fragrant, 1-2 minutes.
Add the vegetables and coat well with the spice mixture. Add the beans and the tomatoes, mix well and stir every now and then for 5 minutes.
Reduce the heat to a simmer. Cover the pot and let the curry cook for 10-15 minutes until the veggies are softened to your liking. You want them to hold their shape and be cooked through, but not be mushy.
Add salt to taste. Garnish with cilantro and serve over wild rice, quinoa or with your favorite flatbread. You can also enjoy it as is like you would a stew.