Indian Vegetable Curry
.
Yield
4 servingsPrep
10 minCook
35 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
black mustard
seeds |
* |
| 3 | cloves |
garlic
mashed |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 ½ | teaspoons |
coriander seeds
ground |
|
| 1 ½ | teaspoons |
fennel seeds
ground |
|
| 1 | teaspoon |
turmeric
|
|
| 2 | teaspoons |
ginger root
fresh, grated |
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
onions
chopped |
|
| 3 | medium |
carrots
|
|
| 3 | cups |
potatoes
cubed |
|
| 1 | medium |
cauliflower florets
|
*
|
| ¾ | cup |
water
|
|
| 2 | medium |
tomatoes
diced |
|
| 2 | cups |
green beans
or peas |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
black mustard
seeds |
* |
| 3 | cloves |
garlic
mashed |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 7.5 | ml |
cumin
ground |
|
| 7.5 | ml |
coriander seeds
ground |
|
| 7.5 | ml |
fennel seeds
ground |
|
| 5 | ml |
turmeric
|
|
| 1E+1 | ml |
ginger root
fresh, grated |
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
onions
chopped |
|
| 3 | medium |
carrots
|
|
| 7.1E+2 | ml |
potatoes
cubed |
|
| 1 | medium |
cauliflower florets
|
*
|
| 177 | ml |
water
|
|
| 2 | medium |
tomatoes
diced |
|
| 473 | ml |
green beans
or peas |
|
Directions
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 sauté 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 if you prefer.
