Organic Curry Spanish Fork UT

Wintertime dinners can be both hearty and healthy. Our end-of-the-week recipe is a traditional curry from Kerala, the gorgeous southwestern strip of India, where the spice-laden land meets the Arabian Sea. The recipe was created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book . All of the ingredients should be available at your local natural and organic food store. Makes 6 servings 1/2 cup plus 6 tablespoons unsweetened coconut (see note at end of recipe) 1½ teaspoons ground ginger 1½ teaspoons ground coriander 1½ teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes (3 cups) 2¼ cups reduced-sodium vegetable broth 2¼ cups peeled, diced eggplant 1½ cups chopped green beans 3/4 cup canned chickpeas, drained and rinsed 2 teaspoons canola oil 3/4 cup thinly sliced shallots 1 tablespoon lemon juice Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper and cayenne in spice grinder or mini food processor; grind or process until about the consistency of coarse sand. Stir potatoes and broth with spice mixture in large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low and simmer slowly 10 minutes. Add eggplant, green beans and chickpeas. Cover and continue simmering slowly until vegetables are quite tender, ...