Vegetable Curry

My friend, Pam, brought home with her some curry spice from Turkey. She shared with me some of this special curry. I want to see if this curry is anything like Indian curry. I think Indian curry is very interesting because so many spices are combined to make the curry, but this curry smells wonderful. I want to use this curry spice for my root vegetables curry dish, and I prepare this dish with the same concept for making vegetable sambar of Indian cuisine with my own twist. This one is quite popular in India. Adding more spices into our lives is a good thing.

Ingredients:
1 medium yam
1 yellow potato
1 medium potato
3 taro roots
2 carrots
1 cup winter melon
1 cup gourd
1 cup Japanese squash
1 kohlrabi
1/2 onion chopped
2 cloves garlic, minced
1 knob fresh ginger, minced (about 1 tbs spoon)
1 tbs lemongrass
1 tsp salt
2 tsp cumin
2 tbs curry
1 tbs soy sauce
1/4 tsp black pepper
1/2 tsp cayenne
1 cup vegetable broth
2 cups coconut milk

Garnish with green onions, cilantro, and basil

Directions:
Peel off skin of all the potatoes, taro roots, winter melon, gourd, kohlrabi, carrots, and Japanese squad washed and cut into big chunks.
In a large heavy sauce pan, heat coconut oil and butter (about 1 tbs each). Add onions and cook over low heat for 7 minutes, stirring occasionally, until golden.

Add ginger, garlic, lemongrass, cumin, curry spice, and cayenne, stirring constantly for 3 minutes on low heat or until the spices give up their aroma.

Add all the potatoes, taro roots, kohlrabi, carrots, and Japanese squash into the sauté pan. Stir to combine with all the spices. Cook for 5 minutes. Season with salt, soy sauce, and black pepper. Add broth and bring to boil.

 Cover and cook for 10 minutes.

Remove lid and add winter melon and gourd. Add coconut milk and simmer until all the vegetables are tender. Serve garnished green onions, cilantro, and basil.