Winter Vegetable Curry

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The Spices:

2 teaspoons yellow mustard seed

2 teaspoons cumin seed

2 teaspoons coriander seed

1 teaspoon fenugreek

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

The Stew:

1 (1-pound) can tomatoes with juice, chopped

1 1/2 cups water

Salt to taste

3 tablespoons grated fresh ginger

1 medium-size stalk broccoli (about 2 cups florets)

2 tablespoons vegetable oil

3/4 pound white mushrooms, halved (about 4 cups)

1 yellow onion, diced (about 2 cups)

4 garlic cloves, finely chopped

2 carrots, halved and sliced 1/2-inch thick (about 2 cups)

1 pound new potatoes, cubed (about 4 cups)

1 medium-size fennel bulb, trimmed and cut into 1-inch dice (about

2 cups)

1 (13 1/2-ounce) can coconut milk

Cayenne pepper

2 tablespoons chopped cilantro

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