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Quick Easy Vegetable Curry
Indian Curry Recipe, Full of Flavor, Texture and Color
From 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way', by Geraldine Hartman
Looking for something a bit different for dinner? Don’t let your family 'write off' curries until you have tried this one. Quick to make, full of flavor, texture and colorful too.
For a complete, satisfying meal, eat this vegetable curry with Geraldine's other recipes, Rice and Red Lentil Salad and Indian Chapati Flatbread.
Sadly, Geraldine's excellent cookbook seems to be out of print!
SV Note: If you don't have curry powder, try 1 tsp ground turmeric + 2 tsp ground coriander, with a pinch of cayenne. If you're vegan, you can substitute 2 T. of lemon juice and 1/4 cup tahini + 3/4 cup water for the yogurt.
Serves 6 generously.
Ingredients:
- 2 Tbsp vegetable oil
- 1 Tbsp finely chopped fresh ginger root (peel first)
- 1 medium onion chopped
- 2 carrots, thinly sliced in circles
- 1 cup cauliflower florets
- 1 cup sliced green beans (bite-sized)
- 1 small sweet red pepper, thinly sliced
- 1/2 cup chick peas, precooked and drained (if using canned rinse and drain thoroughly)
- 1/2 cup raisins
- 2 Tbsp good quality curry powder (or more, to taste)
- 1 Tbsp cumin seeds
- 1/8- 1/4 tsp. freshly-ground pepper, to taste
- 1/2 - 1 tsp. sea salt
- 1 cup plain yogurt
- Garnish: 1 cup coarsely chopped cashews
Directions
- In a large fry-pan or wok, heat oil over medium heat. Add ginger and sauté 2-3 minutes to release flavor.
- Add vegetables and raisins and sauté for 5 more minutes
- Add spices, cover and steam for 5 minutes over low heat or until all vegetables are cooked but still crunchy, don’t overcook
- Remove from heat, stir in yogurt. Serve immediately with rice or couscous, topped with cashews as a garnish
More Indian Recipes From Savvy Vegetarian
Cabbage and Green Peas Chapati - Indian Flatbread Coconut Mint Chutney Crockpot Chickpea Curry Dosas - Indian Crêpes Greens, Potatoes, Carrots Mung Dhal Vegetable Soup Peas & Carrots With Cumin Spicy Tofu Rice Pilaf
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