Recipe: Eleven Vegetable Curry

ELEVEN VEGETABLE CURRY

4 tablespoons butter
3 tablespoons corn oil
4 teaspoons curry powder
2 1/2 teaspoons ground cumin
1 tablespoon turmeric
1 tablespoon paprika
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
2 cloves garlic, finely chopped
1 tablespoon finely chopped pared fresh gingerroot
1 large onion, cut into 1/2-inch rings
2 stalks celery, cut into 1/2-inch slices
3 carrots, pared and cut diagonally into 1/2-inch slices
2 leeks, cut into 1/2-inch rings
2 new potatoes, pared and each cut into 8 equal wedges
1 medium-size white turnip, pared and cut into 1/2-inch circles
1 sweet red pepper, halved, cored, seeded and cut into 1-inch pieces
1 medium-size zucchini, cut into 1-inch cubes
1 medium-size summer squash, cut into 1-inch cubes
2 tomatoes, each cut into small wedges
3/4 to 1 cup corn kernels (drained canned or frozen)
1 cup boiling water

Combine butter and oil in 6-quart flameproof casserole. Heat until butter is melted. Add curry powder, cumin, turmeric, paprika, mustard seeds, coriander, ground ginger and salt; cook, stirring, 1 minute. Add garlic and fresh gingerroot; cook 3 minutes.

Add onion, celery, carrots, leeks and potatoes. Cover; cook 10 minutes.

Add turnip and red pepper; cover; cook 15 minutes.

Add zucchini and squash; cover; cook 10 minutes.

Add tomatoes, corn and boiling water; remove from heat. Stir to mix well. Serve.

TO MAKE AHEAD:
Curry can be made a day ahead, but omit tomatoes and corn. Refrigerate. To serve, gently reheat, stirring frequently. Add tomatoes and corn. Serve.

Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping, not dated