|EVERY FEW MINUTES|
|INDIAN VEGETABLE CURRY|
2 tbsp. vegetable oil]
2 tbsp. butter
1/2 tsp. black mustard seeds (optional)
3 garlic cloves, minced or pressed
1 tsp. cinnamon
1/2 tsp. ground cardamom
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander seeds
1 1/2 tsp. ground fennel seeds
1 tsp. turmeric
2 tsp. fresh ginger root, grated
1/2 tsp. cayenne
1 tsp. salt
2 c. chopped onions
3 med. carrots
3 c. cubed potatoes (white, sweet or redskin)
1 med. head cauliflower, cut into florets
3/4 c. water
2 med. tomatoes, diced
2 c. green beans or peas
Melt butter and oil in skillet or wok. Add mustard seeds and heat until they begin to pop. Add remaining spices and cook on low heat for a few minutes to enhance the flavors. Be careful not to burn them. Add chopped onions and saute until translucent.
Add carrots and cook several minutes. Add potatoes and cook a few minutes more. Add cauliflower and stir well to coat all vegetables. Add the water, cover the pan, and simmer 20 minutes, stirring occasionally. When potatoes are tender, add the tomatoes and peas or green beans. Simmer, covered 10 more minutes.
Serve on long grain brown or white rice.
Garnish with yogurt, cashew halves or raisins. Enjoy!
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