Preparation time: 10 minutes
Cooking time: 2-3 minutes

In India, curry is made up of about 20 spices that are crushed in a mortar. It is heated up and then browned in a bit of clarified butter or oil. Various forms of this spice blend are also available commercially in paste or powdered forms for convenient use.

For the curry

1. Sauté the coconut in 1 tbsp. hot oil for 5 minutes; remove from the heat and set aside;
2. sauté the chilies and coriander seed in the same pan for 3 minutes; add the cloves, pepper and cinnamon; heat for 2 or 3 minutes;
3. in a mortar or blender, purée the coconut and spices with 125 ml (1/2 cup) water;
4. add 3 tbsp. oil to the pan; heat the mustard and cumin seeds with the asafoetida and turmeric for 1 minute; add the bay or cinnamon leaf and continue cooking for 20 minutes;
5. add the spice purée and the mace and continue cooking for 10 minutes;
6. add 750 ml (3 cups) water; season with salt and mix well. The curry base is now ready.

Cooking the vegetables

1. Peel and dice all the vegetables;
2. add the vegetables to the curry sauce, following the cooking times for each one: add the yam; ten minutes later add the carrots, 5 minutes later add the potatoes and sweet potatoes, and so on;
3. let simmer uncovered over low heat; when the vegetables are cooked, add the juice of half a lime or lemon and serve hot.