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Popular:  Lemon Balm    Eczema    Slimming Tea    Miraforte    Alli 90 

Vegetable Curry
Prep Time: 10 minutes

browse: home > cooking > shop by recipes > indian

 
Sea Salt
Sea Salt
5 lb, (Frontier) 

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Black Pepper Coarse Grind 20 Mesh
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1 lb, (Frontier) 

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Simply Organic Coriander Seed Ground
Simply Organic Coriander Seed Ground
0.35 oz, (Frontier) 

$2.11

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Simply Organic Black Pepper Medium Grind
Simply Organic Black Pepper Medium Grind
0.56 oz, (Frontier) 

$2.11

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Black Pepper Fine Grind
Black Pepper Fine Grind
1.76 oz, (Frontier) 

$5.01

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Simply Organic Cumin Ground
Simply Organic Cumin Ground
2.31 oz, (Frontier) 

$5.48

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Simply Organic Cumin Seed Ground
Simply Organic Cumin Seed Ground
14.40 oz, (Frontier) 

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Cardamom Pods Whole Green Extra Fancy Grade
Cardamom Pods Whole Green Extra Fancy Grade
1 lb, (Frontier) 

$29.90

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Celery Seed Powder
Celery Seed Powder
1 lb, (Frontier) 

$6.21

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Celery Seed Whole Organic
Celery Seed Whole Organic
1.68 oz, (Frontier) 

$5.46

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Fenugreek Seed Ground Organic
Fenugreek Seed Ground Organic
2.24 oz, (Frontier) 

$5.64

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Coriander Seed Ground
Coriander Seed Ground
1.6 oz, (Frontier) 

$3.63

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Ingredients

spice mixture
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 powder

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

Directions

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.

Microwave Version:
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 3 minutes.

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


 
 
     
 
 
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