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Vegetable Curry

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 30 min

Servings: makes 6 cups

Recipe By: Barbara Kafka

From:  Vegetable Love
Used with permission of Workman Publishing Company

Other Main Dishes
Other Vegetarian Main Dishes
Other Indian
Other Grains

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Vegetable Curry

This is a slightly unusual curry mellowed with sweet potato. The colors are vibrant.

Spice Mixture
2 teaspoons ground coriander
1/4 teaspoon ground fenugreek
1/4 teaspoon celery seeds
1 to 2  small dried chili peppers, such as pequin
1/4 teaspoon yellow mustard seeds
1/4 teaspoon seeds from green cardamom pods
1/4 teaspoon ground cumin
Pinch of  ground cinnamon or 1 1/2 tablespoons good imported curry powder
For the Curry
1 tablespoon canola oil
1  medium onion, roughly chopped (about 1 cup)
2 cloves garlic, smashed, peeled and minced
1 cup tomato juice
1 cup sterile-pack strained tomatoes or  pureed canned tomatoes
1  medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
2  small carrots, peeled, trimmed and cut across into 1/4-inch rounds (about 1 cup)
5 ounces (about 3/4 cup) fresh shelled peas or  frozen peas, defrosted in a sieve under warm running water
6 ounces cauliflower, cut into 1-inch florets (about 1 1/2 cups)
3  small stalks celery, peeled and cut across into 1/4-inch slices (about 3/4 cup)
6 ounces broccoli, cut into 1-inch florets (about 2 cups)
1/4 pound mushrooms, trimmed and cut into 1/4-inch slices
2 teaspoons kosher salt
 freshly ground black pepper to taste
1 1/2 tablespoons fresh lime juice
1  rice pilaf
If making the spice mixture, place all spices in a spice mill or clean coffee grinder and grind to a powder.

Heat the oil in a medium pot. Add the onion and cook over low heat, stirring occasionally, until soft, about 3 minutes. Add the garlic and spice mixtrure or curry powder. Cook, stirring, for 1 minute. Add the tomato juice, tomato puree, sweet potato, carrots, and fresh peas, if using. Bring to a boil. Cover, reduce the heat to low and cook for 20 minutes, stirring occasionally.

Add the cauliflower and celery. Cover and cook for 5 minutes. Add the broccoli and mushrooms. Cover. Cook for 10 minutes. Add the defrosted peas, if using. Cover and cook for 5 more minutes.

Stir in the salt, pepper and lime juice.

Serve with the rice.

Microwave Version:

Pour the spice mixture or curry powder into a 2 1/2-quart casserole dish with a tightly fitting lid. Stir in the onion, garlic and oil. Cook, uncovered, at 100% for 3 minutes.

Remove from the oven and stir in the sweet potatoes, carrots, fresh peas, if using, and 1/2 cup tomato juice. Cover with the lid and cook at 100% for 8 minutes.

Remove from the oven and uncover. Arrange the cauliflower florets in a ring around the ede of the dish. Put the celery slices in the center. Re-cover and cook at 100% for 3 minutes.

Remove from the oven and uncover. Stir in remaining 1/2 cup tomato juice. Arrange the broccoli florets in a ring around the edge of the dish. Re-cover and cook at 100% for 3 minutes.

Remove from the oven and uncover. Stir in the tomato puree. Place the mushroom slices and defrosted peas, if using, over the vegetables. Re-cover and cook at 100% for 4 minutes. Remove from the oven and stir in the remaining ingredients.

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