Indian Food for Beginners - Mixed Vegetable Curry

Maybe you're not so sure about Indian food. Maybe its usually too spicy for you. Or maybe you've heard that its complicated to make. Both can be true, but never fear. This dish is a tasty, mild, and easy-to-make introduction for kids and adults alike. The only ingredients that may be hard to find at a conventional grocery store are dried fenugreek leaves and garam masala. Garam masala is a spice mix made with common spices. If you can't find it in the store, look for a garam masala recipe online and make it yourself! (This way you can make it as mild as you want, too). You can omit the dried fenugreek leaves, but they really give this dish the aroma and flavor I associate with Indian dishes, and they give you an excuse to explore an Indian grocery store. In Colorado Springs, go to India Bazaar on Austin Bluffs Parkway or Little Nepal on South 8th St. or on Flintridge. And if you do like spicy, pick up some chutney or hot sauce while you're there. Served with brown rice, preferably basmati, this is a nutritionally complete meal.
 
1 onion, diced very fine or grated into a paste
½ teaspoon finely grated fresh ginger root
½ teaspoon finely grated garlic
3 tablespoons coconut oil
1½ teaspoons sea salt
½ teaspoon turmeric
½ teaspoon red chili powder
1 teaspoon garam masala
1½ teaspoons cumin powder
2 tablespoons chopped cilantro
1 cup organic whole milk or coconut milk
1 tablespoon dried fenugreek leaves (kasoori methi)
 
Tomato Paste:
½ cup whole milk yogurt or coconut cream (the solids on the top of a can of coconut milk)
2 teaspoons cornmeal or other thickener
2 tomatoes, chopped
 
Vegetables:
1 head cauliflower, cut into florets
2 carrots, peeled and chopped into rounds
1 cup green beans, cut into 1” pieces
½ cup peas
1-2 cups cooked chickpeas

• Wash and cut all the vegetables. Set aside.
• In a large deep saucepan, heat the oil on medium heat, and add the onion. Saute until golden. Add ginger and garlic. Cook for a minute. Add the vegetables to the onion mixture. Mix well for 2 to 3 minutes.
• Combine yogurt or coconut cream, cornmeal, and tomatoes. Blend until smooth.
• Add the tomato paste, salt, turmeric, red chili powder, garam masala, cumin powder and cilantro. Cook, stirring, for 4 to 5 minutes until most of the moisture has cooked off.
• Add 1 cup water, 1 cup milk, and dried fenugreek leaves. Cook for 8 to 10 minutes on low heat, uncovered, until the vegetables are crisp-tender and a thick gravy remains. Serve hot over brown basmati rice.

Serves 6
Adapted from Vegetarian Mughlai by Nita Mehta