Vegetarian Curry

Ingredients
2 tbsp. vegetable oil]
2 tbsp. butter
1/2 tsp. black mustard seeds (optional)
3 garlic cloves, minced or pressed
1 tsp. cinnamon
2 Tbs Curry Power
2 tsp. fresh ginger root, grated
1/2 tsp. cayenne
1 tsp. salt
2 c. chopped onions
3 med. carrots, cup into 1/4 inch slices
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

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 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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