2 teaspoons ground coriander
1/4 teaspoon ground fenugreek
1/4 teaspoon celery seeds
1 - 2 small dried chili peppers, such as pequin
1/4 teaspoon yellow mustard seeds
1/4 teaspoon seeds from green cardamom pods
1/4 teaspoon ground cumin
ground cinnamon or 1 1/2 tablespoons good imported curry
for the curry
1 tablespoon canola oil
1 medium onion, roughly chopped (about 1 cup)
2 cloves garlic, smashed, peeled and minced
1 cup tomato juice
1 cup sterile-pack strained tomatoes or pureed canned tomatoes
1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
2 small carrots, peeled, trimmed and cut across into 1/4-inch rounds (about 1 cup)
5 ounces (about 3/4 cup) fresh shelled peas or frozen peas, defrosted in a sieve under warm running water
6 ounces cauliflower, cut into 1-inch florets (about 1 1/2 cups)
3 small stalks celery, peeled and cut across into 1/4-inch slices (about 3/4 cup)
6 ounces broccoli, cut into 1-inch florets (about 2 cups)
1/4 pound mushrooms, trimmed and cut into 1/4-inch slices
2 teaspoons kosher salt
freshly ground black pepper to taste
1 1/2 tablespoons fresh lime juice
1 rice pilaf
If making the spice mixture, place all spices in a spice
mill or clean coffee grinder and grind to a powder.
Heat the oil in a medium pot. Add the onion and cook
over low heat, stirring occasionally, until soft, about
3 minutes. Add the garlic and spice mixtrure or curry
powder. Cook, stirring, for 1 minute. Add the tomato
juice, tomato puree, sweet potato, carrots, and fresh
peas, if using. Bring to a boil. Cover, reduce the heat
to low and cook for 20 minutes, stirring occasionally.
Add the cauliflower and celery. Cover and cook for
5 minutes. Add the broccoli and mushrooms. Cover. Cook
for 10 minutes. Add the defrosted peas, if using. Cover
and cook for 5 more minutes.
Stir in the salt, pepper and lime juice.
Serve with the rice.
Pour the spice mixture or curry powder into a 2 1/2-quart
casserole dish with a tightly fitting lid. Stir in the
onion, garlic and oil. Cook, uncovered, at 100% for
Remove from the oven and stir in the sweet potatoes,
carrots, fresh peas, if using, and 1/2 cup tomato juice.
Cover with the lid and cook at 100% for 8 minutes.
Remove from the oven and uncover. Arrange the cauliflower
florets in a ring around the ede of the dish. Put the
celery slices in the center. Re-cover and cook at 100%
for 3 minutes.
Remove from the oven and uncover. Stir in remaining
1/2 cup tomato juice. Arrange the broccoli florets in
a ring around the edge of the dish. Re-cover and cook
at 100% for 3 minutes.
Remove from the oven and uncover. Stir in the tomato
puree. Place the mushroom slices and defrosted peas,
if using, over the vegetables. Re-cover and cook at
100% for 4 minutes. Remove from the oven and stir in
the remaining ingredients.
Ease of preparation: Easy
Preparation time: 10 min
Cook time: 45-50 min
Servings: makes 6 cups