Curried vegetable stew
4 servings
Ingredients
| Quantity | 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 |
Directions
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