Yield: 1 Servings
Measure | Ingredient |
---|---|
3.00 \N | Onions, sliced thin |
3.00 \N | Cloves garlic, minced |
1.00 teaspoon | Ground coriander |
1.00 teaspoon | Ground turmeric |
½ teaspoon | Ground cumin |
¼ teaspoon | Dry mustard |
⅛ teaspoon | (+-) cayenne |
6.00 cup | Potatoes, unpeeled, scrubbed |
\N \N | And diced |
1.00 dash | Peanut oil for flavor |
4½ cup | Broccoli, cauliflower or |
\N \N | Cabbage, chopped |
1.00 \N | Salt and pepper to taste |
2.00 \N | Tomatoes |
1.00 teaspoon | Curry powder |
IN A DUTCH OVEN, SAUTE
ADD TO IT
WHEN ALMOST TENDER, ADD
Cover and simmer until all veggies are tender. Serve over rice.
Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in peanut oil and adding greater quantity of peanut oil at end] From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á