Grandpa”s Curry

Ingredients (use vegan versions):

• 4" piece of ginger peeled & minced
• 1 lg. onion quartered & sliced
• 3 to 4 serrano peppers chopped very fine
• 4 tomatoes peeled, seeded & chopped
• 3 medium red potatoes chopped in 1/2" dice
• 3 carrots chopped in 1/2" dice
• 1 small sweet potato or yam chopped in 1/2" dice
• 1 cup raisins
• 1 cup frozen green peas
• 1 can coconut milk
• 2T. cumin seeds
• 2 bay leaves
• 6 whole cloves
• 1/2 stick cinnamon
• 1 to 1 1/2T. curry powder
• 1 teaspoon turmeric
• 2 teaspoon garam masala
• 1 to 2 tablespoon lemon juice

Directions:

Par boil red potatoes & carrots for about 1 minute, drain & set aside. In large pot heat 3T. vegetable oil on medium-high, add cumin seeds, bay leaves, & cloves for about 30 seconds or until seeds start popping. Turn heat down to medium & add ginger, onion, & peppers, simmer until onion is soft. Then add cinnamon stick, curry powder, turmeric, & garam masala. Simmer for about 1 minute. Add tomatoes, cook for about 5 minutes until juicy, then add potatoes, carrots, & sweet potato. Cook for a couple of minutes, then add coconut milk, raisins, & green peas. Add lemon juice. Partially cover pot and simmer until vegetables are done, but not mushy, about 20-30 minutes. Remember to stir often. Serve over rice.

Serves: 6

Preparation time: 1 1/2 hour