Vegetable Curry

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Southern Living


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4 large garlic cloves

1 (2-inch) piece fresh ginger, peeled

1/2 teaspoon ground cumin

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 bay leaf

2 teaspoons vegetable oil

1 medium onion, chopped

2 teaspoons curry powder

1 jalapeƱo pepper, seeded and minced

1/2 cup canned diced tomatoes, undrained

1/2 cup plain yogurt

1 (14-ounce) can vegetable or chicken broth

6 small red potatoes, quartered

2 cups cauliflower florets

1/2 pound fresh green beans, trimmed and cut into 1-inch pieces

1 cup canned chickpeas, rinsed and drained

1 teaspoon salt

Hot cooked basmati or long-grain rice

Mango chutney (optional)

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