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Clay Pot Curried Winter Vegetable Stew Curry is a blend of spices, which was made into a convenient single yellow powder by the British during their occupation of India. Most Indians would make their own blend, as you can too for this dish, if you have the time and inclination. Makes 4 servings. |
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Ingredients: 1 tablespoon extra-virgin olive oil 4 cloves garlic, chopped 1 tablespoon curry powder 1 teaspoon ground, toasted cumin 1/4 teaspoon cayenne pepper One 16-ounce can tomatoes, seeded and chopped, with juice 2 cups Chicken Stock or Vegetable Stock Kosher salt and freshly ground black pepper to taste 1 large onion, peeled and thinly sliced 3 medium parsnip, peeled and cut into 1-inch chunks 3 medium to large carrots, peeled and cut into 1-inch chunks 1 medium rutabaga, peeled and cut into 1-inch chunks 3 medium turnips, peeled and cut into 1-inch chunks 1 pound wedge winter squash, peeled and cut into 1-inch chunks 1 fennel bulb, trimmed, and cut into sixths, lengthwise One 15-ounce can chickpeas, rinsed and drained 2 tablespoons chopped fresh mint or parsley for garnish 1 tablespoon toasted sesame seeds, for garnish | |
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Instructions: 1. Soak a clay pot in cold water for 15 minutes. 2. Meanwhile, in a large saucepan, heat the olive oil and cook, stirring, until it just starts to turn color. 3. Add garlic, curry, cumin, and cayenne pepper, and cook a few minutes, stirring, so that garlic does not burn. 4. Add tomatoes, stock, and salt and pepper to taste. 5. Bring to a boil and simmer 10 minutes. 6. While stock mixture cooks, toss onion, parsnips, carrots, rutabaga, turnips, squash, and fennel in a large bowl with salt and pepper. 7. Fold in chickpeas and put in the clay pot. 8. Pour stock mixture over. 9. Put in a cold oven and turn the heat to 450°F. 10. Bake, covered, 1 hour or until all vegetables are tender. 11. Garnish with parsley and sesame seeds and serve in soup plates with good country bread or over couscous or basmati rice. Cooking Tip The clay pot is a great way to seal in juices for roasts, stews, and any number of braised meats or vegetables; you can even make an apple pie in it. The three most important things to remember when using a clay pot are: (1) soak it before you use it, (2) put it in a cold oven, and (3) make sure the cover is always secure. |
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