Onion-free vegetable curry

 Ingredients

• 2 cups cauliflower cut into florets
• 1 cup frozen peas
• 1 carrot diced
• 1/2 cup sliced mushrooms
• 1 zucchini, skin on, diced
• 6 medium tomatoes
• 1/2" ginger
• 1 green chile (jalapeno, serrano...)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/8 tsp asafetida
• 1/4 tsp turmeric
• 1/4 tsp hot chile powder
• 1 tbsp coriander powder
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp corn starch
• 1/2 tsp garam masala
• 2 tbsp cilantro chopped

Instructions

Mix the cornstarch with 1/4 cup water and set aside.

Blend 5 of the tomatoes, green chile, and ginger to make a paste.

Slice the remaining tomato thinly and set aside.

Heat oil, when hot (test by dropping in a single cumin seed) add cumin, asafetida, and then when the seeds pop add the tomato-chile-ginger paste. Immediately add the coriander, turmeric, sugar and salt. Cover and cook 5 minutes.

Add the cauliflower, peas, carrot, mushrooms and zucchini and 1/4 cup water. Cover the pan and cook a further 10 minutes over medium heat.

Add the cornstarch set aside earlier and cook a couple minutes to thicken the sauce.

Turn off the heat, add the reserved tomato slices, garam masala and cilantro. Stir, cover and leave a few minutes for flavors to infuse.

Serve with some or all of dal, rice, raita, flatbread (naan, etc.)