Vegetable Korma

4 T butter

2 sweet onions, sliced

2 garlic cloves, crushed

1 inched piece of fresh ginger root, grated

1 t ground cumin

1 t ground corander

6 cardamom pods (if you've got 'em)

2-inch cinnamon stick

1 t turmeric

1 jalapeno, seeded and finely chopped

1 potato, peeled and cut into cubes

1 eggplant, chopped (I like to peel it too)

1 zucchini, chopped

2 medium carrots, chopped

1 C green beans, cut into 1-inch lengths

1/2 C plain yogurt

2/3 C milk

1 t garam masala

salt and pepper to taste

splash of lemon or lime is nice too

Melt the butter in a heavy saucepan. Add the onions and cook for 5 minutes, until soft. Add the garlic and giner and cook for 2 minutes, then stir in the cumin, coriander, cardamom, cinnamon, turmeric, and jalapeno. Cooke, stirring for 30 seconds.

Add the potato, eggplant, carrot, and zucchini and about 1 C water. Cover the pan, bring to a boil, then lower the heat and simmer for 15 minutes. Add the green beans and cook, uncovered, for 5 minutes.

With a slotted spoon, remove the vegetables to a warmed serving dish and keep hot. Allow the cooking liquid to bubble up until it reduces a little. Season with salt and pepper, then stir in the yogurt, milk, and garam masala. Pour the sauce over the vegetables. Serve over rice or with pita bread.

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