tomato vegetable curry

curry
Originally uploaded by coffywoman.

This is a quick variation of Yamuni Devi's vegetable curry from her book Yamuni's Table.

You can also mix up the veggie content a little. Sometimes we add carrots, sometimes potatoes, sometimes corn. It all works really well!

Ingredients

• 1 tbsp. mustard seeds
• ~1 tbsp. ground coriander
• ~2 tsp. hot or mild curry
• salt and ground black pepper to taste
• 2 to 3 cups plain tomato sauce
• ~1/4 to 1/2 cup coconut milk or plain vegan yogurt
• lots of steamed vegetables and legumes (We just used a whole cauliflower, 5 oz spinach, and a 14 oz can of chickpeas. Carrots and corn kernels also work very well.)

Toast mustard seeds over medium heat (until they start popping--cover the pan!).

Stir the curry and coriander into a half cup or so of water.

When the mustard seeds have popped for about 20 seconds, pour the spice mixture into the pan over the mustard seeds.

Swirl around and and let the spice mix cook down. (If some of the spice mix remains behind in your cup, add a bit more water, swirl, and pour into the pan.)

When the spice mixture is almost dry, add the tomato sauce. Stir until well combined.

Add salt and pepper to taste.

Then add steamed vegetables and legumes.

Continue to cook for another 5 minutes or so, occasionally stirring very gently so as not to mash the vegetables.

Finally, stir in the coconut milk or vegan yogurt, heat through, and serve over basmati rice.