Prep Time
30 Mins
Cook Time
35 Mins
Makes 6 servings

How to Make It

Step 1

Pulse garlic and ginger in a small food processor until the consistency of paste, or mince using a sharp knife. Set aside.

Step 2

Sauté cumin and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 30 seconds or until fragrant. Add onion; cook 3 minutes or until lightly browned.

Step 3

Stir in garlic mixture, curry powder, and jalapeño. Cook, stirring constantly, 1 minute. Stir in tomatoes and yogurt; cook, stirring constantly, 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or just until potatoes are tender. Add cauliflower, green beans, and chickpeas. Cook, uncovered, 10 minutes or until vegetables are tender and mixture is thickened.

Step 4

Remove bay leaf; add salt. Serve over rice, and top with chutney, if desired.

Step 5

[B "Note:"] Mango chutney may be found in the condiment aisle of supermarkets.

Ratings & Reviews

SillyCow's Review

September 12, 2009
I made this for a potluck so that my vegetarian friend would not starve. I served it with coconut rice and even though it was a lot of work, it did turn out to be quite delicious!

jnjhill's Review

March 04, 2009
This was very flavorful. Medium-high was too hot for us. The spices burned, and everything seemed to reduce way too quickly.