Simple Vegetable Curry

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Ingredients:
  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • 2 T ghee
  • 4 cloves garlic
  • 1 1/4 cups low-sodium chicken broth
  • 1 small cinnamon stick
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon cardamom
  • 2 star anise
  • a few whole cloves
  • 1 teaspoon ground coriander
  • 1 orange, rind and juice
  • 1 cup canned light coconut milk
  • 2 large tomatoes, chopped, or 2 cups canned diced tomatoes
  • 1 large eggplant, diced
  • 1 pound yellow potatoes, cut into 3/4-inch pieces
  •  sea salt to taste
  • 1/2 pound green peas or green beans, trimmed and cut into 1-inch pieces (about 2 cups)
  • Fresh cilantro leaves for garnish
Method:

In a blender, combine onion, peppers, garlic and broth and blend until smooth. Set aside.

Place a large, deep skillet over medium-high heat and add ghee, cinnamon, cumin, turmeric, cardamom, anise, cloves, orange and coriander; stir constantly until fragrant and then add broth mixture. Simmer for 1 minute and then stir in coconut milk and tomatoes. Bring to a boil and stir in eggplant, potatoes and salt. Lower heat, cover the skillet and simmer until potatoes and eggplant are tender, about 30 minutes.

Stir in green peas, cover, and cook until beans are tender, about 10 more minutes. Remove and discard cinnamon stick and star anise. Serve garnished with cilantro. Namaste

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Published by Chef Cinthia Carolina

Cinthia Madrid is a chef, poet, visual artist, and humanitarian educator whose work bridges culinary tradition, cultural storytelling, and social impact. Her culinary journey began in childhood cooking alongside her mother and grandmother, where the kitchen became a place of creativity, heritage, and connection. She trained at the California School of Culinary Arts, Le Cordon Bleu, where she received recognition for excellence in Baking and Pastry. Early in her career, she worked in some of Los Angeles’ most respected kitchens, including L’Orangerie alongside acclaimed chef Ludovic Lefebvre and Bastide under chef Alain Giraud. She later served as a private chef for legendary Hollywood director Joe Pytka and held executive leadership roles including Executive Chef at Morry’s of Naples in Long Beach. Cinthia has extensive experience as a culinary educator and mentor. As Chef Instructor with Open Gate International, she developed innovative culinary programs for vulnerable communities and taught culinary arts in juvenile halls and rehabilitation programs. Her initiatives include the creation of global culinary curriculum such as the “Passport” program and the launch of a self-sustaining restaurant initiative in Moldova. For more than eight years she has traveled internationally teaching culinary skills to survivors of human trafficking and vulnerable youth in India, Russia, Moldova, Uganda, Cambodia, and Mexico, using food education as a pathway toward empowerment and independence. Her work has been featured in the Los Angeles Times, and she is a recipient of the Hispanic Heritage Award from the United States Congress. Beyond the kitchen, Cinthia is also a writer whose essays on food, culture, and social change appear on the Open Gate International blog. She is the author of a poetry collection and continues to explore the intersections of food, travel, and art through her creative practice.

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