Curried Winter Vegetable Stew

Directions

Purée the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.

Heat the butter in a Dutch oven or soup pot over medium-high heat.

Add the onion and cook, stirring, until lightly browned, about 3 minutes.

Stir in the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute.

Stir in the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, 6 to 8 minutes.

Continue to cook, stirring, for about 1 minute more.

Stir in the water, salt, and vegetables and bring to a boil.

Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, 10 to 12 minutes.

Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more.

Season the curried vegetables with salt and pepper, and freshly squeezed lemon juice.

Transfer to a serving bowl and serve with basmati rice and chutney if desired.

Enjoy.