Today in
Tonia's Kitchen, we're taking on fine Indian Cusine. Cookbook Author and Chef David Joachim joined Tonia to talk about a very versatile and easy to make vegetable curry. It may use winter vegetables, but David says it goes well in any season. David, who wrote
Global Kitchen from Cooking Light magazine, says he uses sauteed sweet potatoes, curry powder, vegetable broth, chickpeas and tomatoes. He simmers them all together for 10 minutes, and the result; a rich, savory curry that's excellent to the taste, and a fine introduction to Indian cooking.
