Vegetable Curry

Just made this for lunch. Fabbbbulous. Would have been much better eaten over some brown rice, but was fine just by itself.

Curry
1/4 cup vegetable oil ( or canola oil)
1 medium onion , sliced thin
4 large cloves garlic , pureed in a minichopper with 1 tablespoon water (about 2 tablespoons)
1 tablespoon ginger paste
2 Tablespoons Homemade Curry Powder (see below)
Table salt
1/2 cup plain low-fat yogurt
1 cup chopped fresh cilantro leaves (optional)
2 cups water
1 jalapeño chile , stemmed and cut in half through the stem end
5 medium zucchini, cut into 1/2-inch cubes
3 yellow squash, cut into 1/2 inch cubes
Splash cream

1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. simply add onion to skillet; sauté until softened, 3 to 4 minutes, or browned, 5 to 7 minutes.

2. Stir in garlic, ginger, ground spices, 1/2 teaspoon of salt, and yogurt; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.

3. Stir in cilantro. Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; simmer about 15 minutes.

4. Add vegetables, cook until tender, about 15 minutes. Serve.

Homemade Curry Powder
object2=">3 tablespoons Hungarian paprika
object2=">2 teaspoons ground cumin
object2=">2 teaspoons ground fennel seed
object2=">2 teaspoons ground yellow or brown mustard
object2=">2 teaspoons ground red pepper
object2=">1 tablespoon ground coriander
object2=">1 tablespoon ground turmeric
object2=">1 teaspoon ground cardamom
object2=">1/2 teaspoon ground cinnamon
object2=">1/2 teaspoon ground cloves

Combine all of the ingredients.