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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegetarian curry Ingredients:
1/4 cup olive oil |
1 tsp black mustard seeds |
1 tsp fenugreek seeds |
1 tbs cumin |
1 small onion, chopped |
1 tbs coriander |
2 tsp black pepper |
1/4 tsp cloves |
1/4 tsp cardamom |
1/2 tsp turmeric |
1/2 teaspoon cinnamon |
1 tbs garlic, puréed |
1 tbs ginger root, puréed |
2 cups potatoes, diced |
3 large carrots, sliced |
2 hot chili peppers, chopped |
1 head cauliflower |
1 cup green beans |
1/2 sweet red pepper, sliced |
1 block tofu, lite firm, cubed |
1 tomato, diced |
2 cups spinach |
1 cup water |
Directions:
1. Separate cauliflower head into small florets.
2. Heat oil on medium high.
3. Fry black mustard seeds, cumin seeds, fenugreek seeds, and nigella seeds for 1 minute.
4. Add onion and fry for 2 minutes, stirring constantly.
5. Add garlic and remaining spices.
6. Add potatoes and fry, stirring constantly, for 3 minutes.
7. Add carrots, cauliflower, and chili peppers, lower heat to medium, and sauté for 3 more minutes.
8. Add green beans, sweet red pepper, tofu, tomato, and spinach. Sauté for 3 more minutes, stirring very gently.
9. Add water and cover. Raise heat to boiling, stir, lower heat, cover, and simmer slowly for 12 minutes or until potatoes and carrots are tender. Garnish with fresh cilantro. One serving = 1.5 cups
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