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Aromatic Vegetables

Recipes / Main Courses

From Parade, 2004 October 24

Serves 8.

• 2 tablespoons olive oil
• 2 cups chopped onion
• 2 tablespoons each minced garlic, minced ginger, and curry powder
• 3 russet potatoes, diced (1/2 inch)
• 4 carrots, peeled, halved lengthwise and diced (1 inch)
• 1 butternut squash, peeled, seeded and cubed (1/2 inch)
• 1 fennel bulb, cubed (1/2 inch)
• 1 medium-sized cauliflower, broken into small florets
• 2 cups green beans, cut (1 1/2 inches)
• 4 cups vegetable broth
• 2 tablespoons honey
• 4 whole cloves
• 1 cinnamon stick (3 inches long)
• 1 can chickpeas, drained
• 1/2 cup chopped cilantro leaves
• 2 tablespoons chopped mint leaves

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."