Easy // 20 mins // Serves 4

The word curry is the anglicized version of the Tamil word kari, meaning sauce.  Our Harvest version is adapted from the home-style versions of the Gupta family.   Just a few spices create a clean crisp flavor base for a wide variety of vegetables. 

  • 2 Tbs EVOO or Coconut or Avocado Oil
  • 1 Tsp Cumin Seed
  • 1 Onion, sliced
  • 2 Cups Hard Vegetables, diced (I used rutabaga)
  • 1 Cinnamon Stick
  • 1/2 Tsp Turmeric
  • 1 Tsp Ground Coriander
  • 1 Tbs Fresh Ginger, minced
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • (Opt) 1/2 Tsp Chili Flakes
  • 1 1/2 Cups Water or Broth
  • 3 Quarts Harvest Veggies (I used zucchini, yellow pepper, eggplant, kale & cherry tomatoes)
  • 2 Cups Favorite Beans (I used garbanzos)

Heat the oil & add in the cumin seed, when they sizzle & are fragrant add the onion, cinnamon stick & hard vegetables.  Saute over high heat for 8 to 10 mins. 


Add in the remaining spices, ginger, salt & pepper & toss for until their fragrance has bloomed, just a moment or so.  Then add the water, beans & harvest veggies.  Cook until veggies are tender, about 5 to 8 mins.  Taste as you go.  I kept back the greens & tomatoes until the end. 

Serve family style in a large bowl.  This makes a hearty main or side dish.  Garnish w/ cilantro if desired. 




Full flavored and fragrant w/ earthy spices this curry is subtle & crisp.  It’s destined to become a Harvest Hero favorite, adaptable to all the veggies of the season.  Tag this recipe & keep it handy!