Vegetable Curry Recipe

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One 3-inch chunk peeled, fresh ginger

4 ounces fresh green beans, cut into 1-inch pieces

1/2 teaspoon whole cumin seeds

1/2 jalapeno, or more to taste, in one piece

1/2 cup whole milk yogurt

1 medium yellow onion, diced

1/4 heaping teaspoon whole cloves

8 whole allspice

5 cloves garlic

2 teaspoons kosher salt

1/2 cup whole, peeled tomatoes (with puree) roughly chopped

2 tablespoons vegetable oil

1 cup canned chickpeas, rinsed and drained

10 cardamom pods

1 bay leaf

2 1/2 cups water

Serving suggestion: Basmati rice and chutney

1 1/2 heaping cups small cauliflower florets

2 teaspoons curry powder

One 3 inch long cinnamon stick, broken in half

6 small red new potatoes (about 10 ounces), quartered

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