Amritsari Style Fall Vegetables

Serves 6

2 medium potatoes

2 tablespoons vegetable oil

2 red chilies whole

1 tsp cumin seeds

8-10 cloves garlic, minced

1 teaspoon turmeric powder

2 tablespoons tamarind pulp

2 C. crushed tomatoes

Salt to taste

12-15 French (or regular green beans) beans, trim both ends with a paring knife and cut into 1-inch pieces)

1/2 cup frozen green peas, thawed

1/2 head cauliflower (cut into small florets)

2 cups 1-inch cubed butternut squash

1 cup Brussels sprouts, stemmed and cut in half

 2 medium carrots, peeled and cut into 2-inch lengths, halved lengthwise if thick

2 cups canned unsweetened coconut milk

1 cup heavy cream

Peel the potatoes and cut into 1-inch cubes and let them rest, fully covered in cold water.

In a 4-quart heavy bottomed pot heat the oil on medium heat. Add the chilies, cumin, garlic, and fry stirring continuously until the infused oil becomes very fragrant, about 2 minutes.

Add the potatoes, salt, turmeric and tamarind and tomatoes and cook until the potatoes are well coated, about 2 minutes.

Add the vegetables and coconut milk and bring it to a boil. Cover and simmer until the vegetables are cooked. Add the cream and let simmer gently until ready to serve. Be careful only to simmer gently or the cream will break. Serve hot garnished with fresh cilantro.