mixed pea curry

Tonight for dinner I made a new dish--mixed pea curry. It's made with a ton of veggies! I got to cook a rutabaga for the first time.

http://jeenaskitchen.blogspot.com/2007/05/thick-spicy-mixed-pea-curry.html

Here's how I made it.

can garbanzo beans
cup frozen peas
3 tomatoes
large sweet potato
4 small carrots
small rutabaga
2 medium onions and a small one
large handful broccoli
2 tbsp tomato paste
olive oil

tsp ancho chili powder
heaped tsp turmeric
tsp ground cumin
tsp ground coriander
2 tsp garam masala
1/2 tsp cumin seeds
2 inches ginger
12 cloves garlic
salt

Peel the tomatoes. Cut them into fourths. Peel the garlic and ginger. Grate the ginger. Peel the rutabaga and sweet potato. Dice small. Dice the carrots too. Boil the rutabaga, sweet potato, and carrots in water for about 10 minutes (until they're almost soft). Thaw the peas. Chop the onions. Add the broccoli and tomatoes to the boiling veggies. Boil another 9 minutes. Make sure the veggies are all soft. Drain them, reserving the water. Mash them with a potato masher.

In a new large pan, saute the onions in olive oil until they're done. Add the ginger and press the garlic into the pan. Add the cumin seeds. Saute a little while. Add all the spices except the garam masala. Saute. Add the mashed veggies to the onion pan. Add some of the cooking water, enough so it's plenty wet. Add the tomato paste. Mix. Add the peas. Add the garbanzo beans. Add the garam masala. Mix. Simmer a while. Add salt. Taste. Serve.

This was so, so flavorful that it was hard to eat! It's very good, but you know how when a food's really rich you only want a little bit? It was like that, kind of. I should have had it with rice, but I was too lazy to heat up the leftover brown rice that's in the fridge from yesterday.

Erik's out at a Buddhist thing and hasn't tried it yet.