Wonderful Veggie Curry
Ingredients
3 tablespoons vegetable oil
3/4 teaspoon black mustard seeds
5-6 medium garlic clove, minced
1-1 1/2 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ground cumin
2 teaspoons ground coriander
3/4 teaspoon fennel seed
1 1/2 teaspoons turmeric
2-3 teaspoons fresh gingerroot, grated
3/4 teaspoon cayenne
1/2-1 teaspoon salt (I use sea salt)
2 cups onion, chopped (can omit if you don't like) (optional)
2 medium carrot, sliced
3 cups sweet potato, cubed
1 medium head cauliflower, cut into florets
3/4 cup water
2 medium tomato, chopped
2 cups frozen green pea or 2medium green pepper, chopped
Optional sides
Directions
1- Soften the onion, if using in a little water in a small pot. Set aside.
2- In a separate, large pot, begin steaming the sweet potatoes. After about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. Steam for 5 minutes more. (They don't need to be cooked yet, just basically warmed.).
3- Meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. Add the remaining spices and cook on LOW heat for a minute or two, be very careful not to burn them. Remove from heat.
4- Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.
5Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
6- When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.
7- Serve over your favorite basmati rice, with the garnishes for a more Pakistani-style meal. Enjoy!
Ingredients
3 tablespoons vegetable oil
3/4 teaspoon black mustard seeds
5-6 medium garlic clove, minced
1-1 1/2 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ground cumin
2 teaspoons ground coriander
3/4 teaspoon fennel seed
1 1/2 teaspoons turmeric
2-3 teaspoons fresh gingerroot, grated
3/4 teaspoon cayenne
1/2-1 teaspoon salt (I use sea salt)
2 cups onion, chopped (can omit if you don't like) (optional)
2 medium carrot, sliced
3 cups sweet potato, cubed
1 medium head cauliflower, cut into florets
3/4 cup water
2 medium tomato, chopped
2 cups frozen green pea or 2medium green pepper, chopped
Optional sides
- plain soy yogurt (optional) or dairy yogurt (optional)
- cashew (optional) or slivered almond, lightly toasted (optional)
- raisins (optional)
- sliced banana (optional)
Directions
1- Soften the onion, if using in a little water in a small pot. Set aside.
2- In a separate, large pot, begin steaming the sweet potatoes. After about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. Steam for 5 minutes more. (They don't need to be cooked yet, just basically warmed.).
3- Meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. Add the remaining spices and cook on LOW heat for a minute or two, be very careful not to burn them. Remove from heat.
4- Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.
5Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
6- When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.
7- Serve over your favorite basmati rice, with the garnishes for a more Pakistani-style meal. Enjoy!
