I found this one in the Seattle Times, they got it out of a cookbook. When I make it, it’s often just a couple of vegetables, say, white potatoes, tomatoes, and onion. Be careful not to overcook or it becomes a mushy mess.

Serves 6 as a side dish

4 medium cloves garlic, minced

1 teaspoon peeled and finely minced fresh ginger

1 small serrano chili, seeded and minced

1 ½ cups finely chopped onion

3 medium tomatoes, cored and chopped

1 medium white potato, peeled and cut into ¾-inch dice

1 medium yam, peeled and cut into ¾-inch dice

2 medium carrots, peeled, cut in half lengthwise and then into ½-inch slices

1 pound cauliflower, cut into small florets (about 1 inch diameter)

¼ pound green beans, ends trimmed, cut into 1-to 2-inch pieces

1/3 cup canola oil

2 teaspoons brown mustard seeds

2 tablespoons ground Madras curry spice mix (see Times Kitchen Note)

1 teaspoon paprika

1 teaspoon salt

1/3 to ½ cup water

1. Prepare garlic, ginger and serrano; place in a bowl and set aside. Prepare onion, tomatoes, potato, yam, carrots, cauliflower and green beans; set aside, but hold separately.

2. Heat oil in a heavy 6-quart pot over medium heat. When hot, add mustard seeds. When they begin to pop, add garlic, chili and ginger; stir 20 seconds. Add onions and sauté about 5 minutes to soften.

3. Add curry, paprika and salt; sauté 1 minute. Add tomatoes and cook 5 minutes, stirring often. Then add potato, yam and carrots, cooking and stirring 5 minutes. Add cauliflower and beans; cook, partially covered, about 30 to 40 minutes, stirring every 4 to 5 minutes. Add water as needed to keep the sauce from sticking to the bottom of the pan. Uncover and stir for another minute. The final dish should have a thick, almost dry sauce.

Times Kitchen Note: We used the Madras curry mixture from World Merchants Spice, Herb & Tea House at the Pike Place Market. Or you can make your own mix from the recipe below. Another option,

although the flavor will be more harsh, is to use a ground Madras-style curry powder, such as Sun Brand, that’s available in many supermarkets.

From “Cooking Along the Ganges: The Vegetarian Heritage of India” by Malvi Doshi

I think I got this recipe from PCC, but it is not on their website.

Shelf life 14 days.

1 bunch basil leaves
8 cups sundried tomato halves–use fresh ones, not sad ones that are all dark and dried out
3/4 c evoo
3/4 c sunflower oil (sub regular olive oil if you don’t have this)
3/4 c red wine vinegar
1/2 c minced garlic (mince large amounts of garlic in food processor, dropping in peeled cloves with motor running)
1T dried oregano
1T ground black pepper

Cover sundried tomatoes with boiling water, soak until tender. Drain and dry. Whisk oils, vinegar, salt, pepper. Toss garlic, herbs, tomatoes, dressing. Nom nom.