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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Ingredients:
2 tablespoons peanut oil |
curry powder, turmeric, cumin and dried thyme |
1/4 teaspoon cayenne pepper |
2/3 cup chopped onion |
1 teaspoon minced garlic |
2 cups cubed potatoes |
1 cup vegetable stock |
2 cups chopped cauliflower |
1 medium carrot, chopped |
2 slices fresh ginger |
1/4 lb green beans, chopped |
1 tablespoon fresh lemon juice |
salt and pepper |
Directions:
1. Heat oil in deep skillet. Stir in dry spices.
2. Add onion and garlic; cook over medium heat until tender.
3. Add potatoes and stock, cover, and cook 10 minutes.
4. Stir in cauliflower, carrot and ginger. Cover and cook 5 minutes.
5. Stir in beans. Cover and cook 5 minutes, stirring often.
6. Remove cover; continue to simmer until most of the liquid has evaporated.
7. Stir in lemon juice. Season to taste with salt and pepper. Serve with rice.
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