Yield: 4 servings
Measure | Ingredient |
---|---|
½ tablespoon | Margerine |
1 tablespoon | Oil; safflower |
2 cloves | Galic; minced |
1½ tablespoon | Ginger; fresh, minced |
1 teaspoon | Cumin |
½ teaspoon | Coriander |
¼ teaspoon | Cloves |
½ teaspoon | Cardamom |
¼ teaspoon | Ground mustard |
½ teaspoon | Tumeric |
½ each | Stick cinnamon |
1 teaspoon | Salt |
3 cups | Vegetable broth |
3 tablespoons | Fresh lime juice |
1 tablespoon | Honey |
3 eaches | Carrots; peeled and sliced diagonally |
1½ cup | Mushrooms; thickly sliced |
2 cups | Cauliflower florets |
1 medium | Russet potato; diced |
In large saucepan, melt margerine over medium heat and add oil. Add garlic and ginger and cook 1 min.
Add cumin, coriander, cloves, cardamom, mustard, tumeric, cinnamon and salt. Stir and cook for 2 mins to release the flavors. Add broth, lime juice, and honey and continue cooking for 3-4 mins.
Add vegetables and cook, covered, until tender, about 25 mins. Discard cinnamon stick and serve.
Recipe by Yamuna Devi From the Best of Vegetarian Times recipe cards Helpful hints: Serve with a garnish of yogurt and cilantro over millet or rice. Place leftover stew in single serving plastic containers with tight fitting lids, and freeze for up to 1 month. To reheat, defrost for at least 2 hours in the frig. Wrap in aluminum foil and bake at 350 for 20-30 mins, or place in bowl, cover and reheat in microwave on med for 3 mins. Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 12-17-94