Fresh Vegetable Curry
Recipe from Food & Wine

Vikram Sunderam blanches the carrots, squash and green beans individually before cooking them in the curry sauce. Cook the vegetables directly in the sweet and spicy curry sauce.


Fresh Vegetable Curry
Tina Rupp

by 3  people

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Ingredients
  • 2  tablespoons
    canola oil
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  • 1 
    small onion, thinly sliced
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  • 2  tablespoons
    finely julienned fresh ginger, from a 2-inch piece
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  • 1 
    jalapeno, seeded and cut into thin strips
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  • 2 
    bay leaves
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  • 3 
    garlic cloves, minced
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  • 1  teaspoon
    turmeric
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  • 2 
    small tomatoes, coarsely chopped
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  • 1  14-ounce
    can unsweetened coconut milk
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  • 1/4  cup
    water
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  •  
    Kosher salt
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  • 3 
    carrots, quartered lengthwise and cut into 1-inch pieces
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  • 1  pound
    butternut squash, neck only, peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups)
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  • 1/2  pound
    thin green beans, cut into 1-inch pieces
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  •  
    Basmati rice, for serving
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Directions
1.
In a large, deep skillet, heat the oil. Add the onion, ginger, jalapeno, and bay leaves and cook over moderate heat until softened, 5 minutes. Add the garlic and turmeric and cook, stirring, for 2 minutes. Add the tomatoes and mash lightly until just beginning to soften, 2 minutes. Add the coconut milk and water; season with salt. Bring to a boil.
2.
Add the carrots, cover and simmer over low heat until crisp-tender, about 12 minutes. Add the squash and beans, cover and simmer until tender, 15 minutes. Discard the bay leaves. Serve with basmati rice.
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