South Indian Vegetable Curry

Ingredients:

1 large onion, cut into 1-inch chunks (about 2 cups)
3 large garlic cloves, peeled
1 2-inch-long 1-inch-diameter piece peeled fresh ginger (about 2 ounces)
3 tablespoons grape seed oil
1 tablespoon garam masala
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 serrano chile, seeded, chopped
2 tablespoons tomato paste
3 cups vegetable broth
2 teaspoons (packed) golden brown sugar
4 curry leaves
2 whole green cardamom pods
1/2 cup coconut cream
2 medium russet potatoes, peeled, cut into 1-inch cubes
2 large carrots, peeled, cut into 1/2-inch pieces
3/4 cup diced canned tomatoes, drained
1/2 cup frozen peas, thawed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2-3 large handfuls of fresh spinach, roughly chopped
2 tablespoons chopped fresh cilantro

Instructions:

Puree first 8 ingredients (onion through coriander) in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer.

Add broth, brown sugar, curry leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. (This part can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing.)

Add coconut cream, potatoes, carrots, tomatoes, peas, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard curry leaves and cardamom. Serve with steamed rice.

Tip: If you’re freezing your leftovers, you may want to slightly under-cook your veggies as things like potatoes sometimes get mushy in the thawing process. Try removing the portion you’re freezing 5 minutes early and allowing it to cool completely before freezing.

From voraciousvander.com