Simple Vegetable Curry

  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • 2 T ghee
  • 4 cloves garlic
  • 1 1/4 cups low-sodium chicken broth
  • 1 small cinnamon stick
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon cardamom
  • 2 star anise
  • a few whole cloves
  • 1 teaspoon ground coriander
  • 1 orange, rind and juice
  • 1 cup canned light coconut milk
  • 2 large tomatoes, chopped, or 2 cups canned diced tomatoes
  • 1 large eggplant, diced
  • 1 pound yellow potatoes, cut into 3/4-inch pieces
  •  sea salt to taste
  • 1/2 pound green peas or green beans, trimmed and cut into 1-inch pieces (about 2 cups)
  • Fresh cilantro leaves for garnish

In a blender, combine onion, peppers, garlic and broth and blend until smooth. Set aside.

Place a large, deep skillet over medium-high heat and add ghee, cinnamon, cumin, turmeric, cardamom, anise, cloves, orange and coriander; stir constantly until fragrant and then add broth mixture. Simmer for 1 minute and then stir in coconut milk and tomatoes. Bring to a boil and stir in eggplant, potatoes and salt. Lower heat, cover the skillet and simmer until potatoes and eggplant are tender, about 30 minutes.

Stir in green peas, cover, and cook until beans are tender, about 10 more minutes. Remove and discard cinnamon stick and star anise. Serve garnished with cilantro. Namaste



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