Fresh Vegetable Curry Print Email

2 tablespoons canola oil
1 small onion, thinly sliced
2 tablespoons finely julienned fresh ginger (from a 2-inch piece)
1 jalapeño, seeded and cut into thin strips
2 bay leaves
3 garlic cloves, minced
1 teaspoon turmeric
1 tablespoon ground cumin
1/2 teaspoon cayenne
2 small tomatoes, coarsely chopped
One 14-ounce can unsweetened coconut milk
1/4 cup water
Kosher salt
3 carrots, quartered lengthwise and cut into 1-inch pieces
1 pound butternut squash (neck only), peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups)
1/2 to 1 pound fresh asaparagus, cut into 1-inch pieces
Basmati rice, for serving

In a large, deep skillet, heat the oil. Add the onion, ginger, jalapeño 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.

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. - adapted from Food and Wine Magazine