Mixed Vegetable Curry
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
- 2-inch piece fresh ginger, peeled and thinly sliced crosswise
- 5 garlic cloves, peeled
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon cumin seed
- 2 large tomatoes (1 1/2 pounds total), roughly chopped
- 2 medium russet potatoes, peeled and cut into 1/2-inch dice
- Coarse salt and ground pepper
- 1 head cauliflower, cut into florets
- 1/2 pound okra, stemmed and halved lengthwise
- 3 cups cooked white rice, for serving
In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.