Name: Six-Vegetable Curry
Ingredients: 1 lg All Purpose Potato; Peeled And Cut Into 3/4-Inch Cubes; 1 lg Sweet Potato; Peeled And Cut Into 3/4-Inch Cubes; 2 md Turnips; Peeled And Cut Into 3/4-Inch Cubes; 2 lg Zucchini; Sliced Crosswise Into 1-Inch Thick Slices; 1/2 lg Eggplant; Cut Into 3/4-Inch Cubes, About 12 Ounces; 12 Stringbeans; Cut Into 2-Inch Lengths; 3 tb Safflower Or Canola Oil; 2 lg Onions; Finely Chopped; 1 ts Cumin Seeds; 1/2 c Chickpea Flour; (Besan); 1 ts Fenugreek; Ground; 6 Fresh Green Chiles; Such As New Mexico, Finely Chopped (Seeded And De-ribbed If You LIke It Less Hot); 2 tb Fresh Ginger; Minced; 1 tb Coriander; Ground; 1 ts Tumeric; Ground; 1 ts Dark Brown Sugar; 1 ts Salt; 4 md Tomatoes; Peeled And Coarsely Chopped; 4 Bay Leaves; 1 tb Tamarind Concentrate; Dissolved In 3 Tb Hot Water OR; 1 tb Molasses; Dissolved In 3 Tb Lemon Juice; 1/4 c Fresh Coriander; Chopped, (Cilantro)

Using the perspective of idolatry, addicts are blinded by their own desire. They refuse to see themselves as dependent on God. God’s glory and fame is not their goal. In their self-addiction or selfishness, they worship and bow down before false gods. Addicts have defected from the living God. Instead of worshipping in the temple of the Lord, they perform addictive rituals that give them more perceived power, pleasure, or identity. They see in their addiction a form of magic (Deut. 18:10-14). The promises of the idol, however, are lies. Any identity, power, or peace they bring is false and temporary. There are only two choices: putting your faith in a loving God and thus knowing freedom, or putting your faith in idols (Satan) and being enslaved. Curiously, our selfish pride prefers slavery.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Vegetarian	Main dish, Vegetarian	4	Servings

INGREDIENTS

1	lg	All Purpose Potato; Peeled And Cut Into 3/4-Inch Cubes
1	lg	Sweet Potato; Peeled And Cut Into 3/4-Inch Cubes
2	md	Turnips; Peeled And Cut Into 3/4-Inch Cubes
2	lg	Zucchini; Sliced Crosswise Into 1-Inch Thick Slices
1/2	lg	Eggplant; Cut Into 3/4-Inch Cubes, About 12 Ounces
12		Stringbeans; Cut Into 2-Inch Lengths
3	tb	Safflower Or Canola Oil
2	lg	Onions; Finely Chopped
1	ts	Cumin Seeds
1/2	c	Chickpea Flour; (Besan)
1	ts	Fenugreek; Ground
6		Fresh Green Chiles; Such As New Mexico, Finely Chopped (Seeded And De-ribbed If You LIke It Less Hot)
2	tb	Fresh Ginger; Minced
1	tb	Coriander; Ground
1	ts	Tumeric; Ground
1	ts	Dark Brown Sugar
1	ts	Salt
4	md	Tomatoes; Peeled And Coarsely Chopped
4		Bay Leaves
1	tb	Tamarind Concentrate; Dissolved In 3 Tb Hot Water OR
1	tb	Molasses; Dissolved In 3 Tb Lemon Juice
1/4	c	Fresh Coriander; Chopped, (Cilantro)

INSTRUCTIONS

Place the potato, sweet potato, turnips, zucchini, eggplant and string
beans in a large bowl of ice water. Heat the oil in a large enameled
cast-iron casserole. Add the onions and cumin seeds and cook over
moderately low heat, stirring until the onions soften, 7 to 8 minutes. Stir
in the chickpea flour and fenugreek and cook, stirring until the chickpea
flour becomes a paste and browns slightly, 2 to 3 minutes more. Pour in 2
cups of warm water and bring to a boil, over moderately high heat. Cook,
stirring, until the gravy begins to thicken, about 1 minute. Add 2 more
cups of water and bring to a boil. Reduce the heat to low and cook until
the gravy reduces and thickens slightly, about 10 minutes. Stir in the
chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook
for 5 minutes longer, stirring gently. Drain the vegetables and add them to
the gravy.  Stir in the tomatoes and bay leaves, cover and cook until the
vegetables are tender but not mushy, about 20 to 30 minutes. (If making
this dish ahead, under cook the vegetables slightly. Refrigerated the dish
for up to 2 days.  When re-heating the mixture, add 1/2 cup of water and
bring to a simmer over moderate heat before proceeding.) Stir in the
tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes.
Discard the bay leaves and serve.
  NOTE:
Serve with cooling fresh Pineapple for those that do not like the heat.
Posted by: Rich Harper From: Food And Wine April 1994

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