Six-vegetable Curry

Name: Six-vegetable Curry
Yield: 4.0
Ingredients: 1.0 Lg All Purpose Potato And Cut Into Inch Cubes; 1.0 Lg Sweet Potato Into Inch Cubes; 2.0 Md Turnips Inch Cubes; 2.0 Lg Zucchini Into Inch Thick Slices; 0.5 Lg Eggplant Cubes About; 12.0 Ea Stringbeans Lengths; 3.0 tablespoon Safflower Or Canola Oil; 2.0 Lg Onions; 1.0 T Cumin Seeds; 0.5 cup Chickpea Flour; 1.0 T Fenugreek; 2.0 tablespoon Fresh Ginger; 1.0 tablespoon Coriander; 1.0 T Tumeric; 1.0 T Dark Brown Sugar; 1.0 T Salt; 4.0 Md Tomatoes Coarsely Chopped; 4.0 Bay Leaves; 1.0 tablespoon Tamarind Concentrate Dissolved In Tb Hot Water Or; 1.0 tablespoon Molasses Lemon Juice; 0.25 cup Fresh Coriander

Six-vegetable Curry — a community recipe on Potlikkr.

🍽 Serves 4.0

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Ingredients

1.0 Lg All Purpose Potato And Cut Into Inch Cubes
1.0 Lg Sweet Potato Into Inch Cubes
2.0 Md Turnips Inch Cubes
2.0 Lg Zucchini Into Inch Thick Slices

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Method (preview)

1
Place the potato, sweet potato, turnips, zucchini,
2
eggplant and string beans in a large bowl of ice

water. Heat the oil in a large enameled cast-iron

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