Vegetable Curry

Vegetable Curry

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  • 1/4 cup olive oil, divided
  • 2 medium yellow onions, cut into large dice
  • 2 1/2 tablespoons curry powder, divided
  • 2 teaspoons garam masala, divided
  • 1 cup frozen peas
  • 5 to 6 medium carrots, peeled and cut into ovals
  • 3 teaspoons minced garlic
  • 3 Roma tomatoes, cut into large dice
  • 1/3 cup Thompson raisins
  • 5 medium red potatoes, quartered
  • 3 medium zucchini, cut into half-moons


Heat 1 tablespoon oil in a heavy-bottom sauté pan over medium heat. Add onions and sauté until browned, 10 to 12 minutes. Add 2 teaspoons curry powder and 1/2 teaspoon garam masala and stir well to coat the onions. Deglaze the pan with 1/4 cup water and reduce until onions are moist but not saucy. Cool in a large bowl. Top with frozen peas to speed cooling.

Add another tablespoon oil to the pan and sauté carrots until just soft, about 8 minutes. Add garlic, tomatoes and raisins. Add 2 teaspoons curry powder and 1/2 teaspoon garam masala to pan. Remove from heat when tomatoes are soft but not disintegrated. Cool in bowl with onions.

In a separate saucepan, steam potatoes for 12 to 14 minutes until cooked but still firm when pierced with a fork.

Add another tablespoon oil to the sauté pan and finish cooking the potatoes with 2 teaspoon curry powder and 1/2 teaspoon garam masala. When potatoes are lightly browned, deglaze pan with a little water and stir, reducing until sauce forms. Add potatoes and sauce to the bowl with onions and carrots.

Sauté zucchini in 1 tablespoon oil with remaining 2 teaspoons curry powder and 1/2 teaspoon garam masala. Deglaze with water and cool on a baking sheet.

When vegetables are cool, mix together in a large bowl. Adjust seasoning to taste with garam masala and salt. If you’d like more sauce, you can stir in some additional water.

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