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Ingredients

• 5 cloves garlic
• One 3-inch chunk peeled, fresh ginger
• 2 tablespoons vegetable oil
• 1/2 teaspoon whole cumin seeds
• 1/4 heaping teaspoon whole cloves
• 10 cardamom pods
• 8 whole allspice
• One 3 inch long cinnamon stick, broken in half
• 1 bay leaf
• 1 medium yellow onion, diced
• 2 teaspoons curry powder
• 1/2 jalapeno, or more to taste, in one piece
• 1/2 cup whole, peeled tomatoes (with puree) roughly chopped
• 1/2 cup whole milk yogurt
• 2 1/2 cups water
• 2 teaspoons kosher salt
• 6 small red new potatoes (about 10 ounces), quartered
• 1 1/2 heaping cups small cauliflower florets
• 4 ounces fresh green beans, cut into 1-inch pieces
• 1 cup canned chickpeas, rinsed and drained
• Serving suggestion: Basmati rice and chutney

Description

Food Network Invites You To Try This Vegetable Curry Recipe From Food Network Kitchens.

Food Network