From Parade, 2004 October 24
1. Heat the oil in a large, heavy pot over low heat. Wilt the onions, stirring occasionally, about 10 to 15 minutes; add the garlic and the ginger to mellow for the last 3 minutes. Add the curry powder and cook, stirring, for an additional 2 minutes.
2. Add the vegetables, broth, honey, cloves and cinnamon stick. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 10 minutes. Stir in the chickpeas and cook another 10 minutes.
3. Discard the cinnamon stick and cloves. Add the cilantro, sprinkle with the chopped mint leaves and serve.
Notes: Haven't tried it yet. "For the most dramatic effect, the vegetables are cut into large pieces. A fresh mint garnish brightens the curry flavors."
Whoever has lived long enough to find out what life is, knows how deep a debt
of gratitude we owe to Adam, the first great benefactor of our race. He
brought death into the world.
-- Mark Twain, "Pudd'nhead Wilson's Calendar"
This page was last modified on 2011 December 20.