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Winter Curry - adapted from Moosewood Restaurant

1 ½ tbsp. coconut or peanut oil                      

½ tsp. black mustard seeds

1 ½ c. chopped onions or leeks                      

3 garlic cloves, minced

1 tbsp. grated ginger root                               

2 tsp. ground cumin

2 tsp. ground coriander                                  

½ tsp. ground cardamom

½ tsp. salt                                                       

1 minced hot pepper or ¼ tsp. cayenne

3-4 c. cubed potatoes, or turnips                    

3-4 c. cubed and peeled butternut squash

1-2 chopped peppers, red or green                 

1 ½ c. chicken or vegetable stock

2 c. canned/frozen tomatoes, chopped          

1 ½ to 2 c. cooked chick peas (1 can, drained)

2 tbsp. chopped fresh cilantro

1 tbsp. tamarind concentrate* (available from an Asian grocery) or dark molasses

In a 4 quart saucepan, heat oil on medium high heat. Add mustard seeds and cover with lid. When seeds begin to pop, add onions and sauté until soft. Add spices and hot pepper to onions. Add potatoes, turnips, squash, and stock. Bring to boil, reduce heat simmer for 15-20 minutes, until veggies are almost tender. In small bowl, dissolve tamarind in some of the hot cooking liquid and stir into pot. Add peppers, tomatoes, chick peas. Cover and simmer about 10 minutes. Add chopped cilantro just before serving. Serve over rice. Garnish with fruit chutney, yogurt, toasted cashews, if desired.

 - This works well with the addition of beef cubes, chunks of chicken breast, or strips of steak. I cook the meat separately and then add to the curry with the chick peas.

Serves 6 

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