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Ingredients

• 5 cloves garlic
• 1 (3-inch) chunk peeled, fresh ginger
• 1 tablespoon water, plus more as needed
• 1/4 cup vegetable oil
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 6 green cardamom pods
• 4 whole allspice
• 3 whole cloves
• 1 (3-inch) long cinnamon stick, broken in 1/2
• 1 bay leaf, preferably fresh
• 1 medium yellow onion, sliced
• 2 teaspoons Madras-style curry powder
• 1/2 jalapeno, or more to taste
• 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
• 8 cups mixed 1-inch-cut vegetables, such as cauliflower, potatoes, green beans, or eggplant
• Kosher salt and freshly ground black pepper
• 1 (14-ounce) can unsweetened coconut milk
• About 2 cups (1-inch cubed) cooked chicken, preferably thigh or leg (optional)
• Cilantro leaves, for garnish
• Serving suggestion: Basmati rice and chutney

Description

Food Network