makes ~4 quarts
1/4 cup ghee
1 tsp cumin seeds
4 Tbsp chickpea flour
1 tsp turmeric
1 tsp chili powder
1 cup crushed canned tomatoes
2 cups coconut milk
2 Tbsp grated ginger
4 cups water
1 large carrot, peeled and cut into 1/2 inch wheels
1 red bell pepper, cored and cut into 1 inch squares
2 cup cauliflower florets
1 small zucchini, cut into 1 inch cubes
2 cups of brussels sprouts, cut in half
1 idaho potato (preferably boiled) cut in 3/4 inch cubes
1 large watermelon radish
2 tsp black pepper
2 tsp salt
4-5 Tbsp ghee
2 Tbsp chopped mint or cilantro to garnish
In a large stockpot or dutch oven, heat up the ghee on high heat and add the cumin seeds just until they pop (usually 3-4 seconds). Immediately, turn the heat down to medium low and add the chickpea flour and start cooking it, stirring it frequently until it turns medium brown like a roux. A nutty aroma will emanate from the mixture - this takes from 5-8 minutes. The chickpea burns easily so keep a close eye on it.
As soon as it is ready, add the coconut milk and tomato and continue cooking on medium heat. The mixture will thicken, next add the water and bring it to a boil. Lower the heat, cover the pot and simmer it for 15-20 minutes.
While the curry is simmering, prepare the vegetables and toss them into salt, pepper and ghee. Lay them on a greased or parchment paper lined baking pan and bake them in a 350F oven for 20 minutes or until the vegetables are cooked. Gently spoon these vegetables into the simmering curry and cook for another 5 minutes. Turn the heat off , garnish with herbs and serve.
ideas / variations
Almost any vegetables will work in this curry, asparagus, butternut squash, sweet potato, etc.
Add chicken to the curry to amp it up - reduce the vegetables in half and add 1 lb of boneless chunks of chicken thighs pre-baked in the oven at the same time the vegetables are added.