Good, hot authentic curry. I’ve been making this since 2004 and over time it has become my standard.
1 lb potatoes, scrubbed or peeled and cut into bite sized chunks and parboiled for 5 minutes
1 lb green beans, trimmed and cut into 1 inch pieces
1 lb zucchini, sliced thickly
1 lb spinach, washed and coarsely chopped
1/2 c olive oil
1 lb onions, halved and sliced thin
10 cloves garlic, pressed or minced
2 t turmeric
1 T coriander
1 T cumin
1/4 t cayenne
1/2 t black pepper
1/4 t cinnamon
1 t salt
1 T peeled and grated fresh ginger, or 1 t dry ginger added to spice mix above
1 green chili pepper chopped fine
1 T lemon juice
1/2 to 3/4 c water
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Prepare all the vegetables as specified and set aside. Mix spices together in a small bowl.
Heat olive oil in a large pot. Add onions and garlic and saute until onions begin to color. Add the spice mix, ginger and chili pepper and cook over medium heat for a few minutes until fragrant. Add the prepared vegetables, lemon juice and water, mix thoroughly and simmer, stirring frequently until the water is gone and the vegetables are just tender. Do not overcook!
Adapted from The Vegetarian Epicure Book Two, page 308