Indian Food: Easy Vegetable Curry

Contributed by Geraldine Hartman, author of 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way.'

This is an ideal cookbook for transitional vegetarians, also for non-veg who want a healthier, lighter, more varied diet. Geraldine's recipes are both flexible, and blissfully familiar - if you have a comfort food that you remember from childhood, or want a favorite family recipe in a vegetarian version,
Not Just For Vegetarians is just for you.

Geraldine thoughtfully sent two other Indian recipes from her cookbook to eat with the curry:
Indian Chapati Flatbread and Rice and Red Lentil Salad

Easy Vegetable Curry

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. Serves 6 generously.

SV Note: Ghee is nice for cooking Indian food, in place of oil, if you have some, and you're lacto vegetarian. I'm not an onion fan, so I left them out, and it worked just fine - I also cooked the veggies until they were softer and that was ok too. If you don't have curry powder, try 1 tsp ground turmeric + 2 tsp ground coriander, with a pinch of cayenne. Roasted cashews are nice. If you're vegan, you can substitute 2 T. of lemon juice and 1/4 cup tahini + 3/4 cup water for the yogurt. If you have this with Geraldine's other recipes, the Rice and Red Lentil Salad and Indian Chapati Flatbread, it's a very complete, satisfying meal.

Ingredients:

• 2 T. vegetable oil
• 1 T. finely chopped fresh ginger root (peel first)
• 1 medium onion chopped
• 2 carrots, thinly sliced in circles
• 1 C. cauliflower florets
• 1 C. sliced green beans (bite-sized)
• 1 small sweet red pepper, thinly sliced
• 1/2 C. chick peas, precooked and drained (if using canned rinse and drain thoroughly)
• 1/2 C. raisins
• 2 T. good quality curry powder (or more, to taste)
• 1 T. cumin seeds
• 1/8- 1/4 tsp. freshly-ground pepper, to taste
• 1/2 -1 tsp. sea salt
• 1 C. plain yogurt
• Garnish: 1 C. coarsely chopped cashews

Directions

1. In a large fry-pan or wok, heat oil over medium heat. Add ginger and saut� 2-3 minutes to release flavor.
2. Add vegetables and raisins and saut� for 5 more minutes.
3. Add spices, cover and steam for 5 minutes over low heat or until all vegetables are cooked but still crunchy, don�t overcook.
4. Remove from heat, stir in yogurt. Serve immediately with rice or couscous, topped with cashews as a garnish.

Other Spicy Recipes From Savvy Vegetarian

• Butternut Squash & Tofu Stew
• Crockpot Chickpea Curry
• Curried Greens, Potatoes, Carrots
• Spicy Tofu Rice Pilaf
• Vegetarian Chili

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