Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Big yellow onion, minced |
| 3 \N | Cloves garlic crushed and minced |
| ½ teaspoon | Fresh grated ginger |
| 3 tablespoons | Tomato paste |
| 1 cup | Stewed tomatoes |
| 3 teaspoons | Curry powder |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Cayenne pepper, or more |
| 1 cup | Green peas, fresh or frozen |
| 1 cup | Mushrooms, sliced |
| \N \N | Olive oil |
| 1 teaspoon | Honey (optional) |
| ⅓ cup | White wine (optional) plus |
| ⅓ cup | Water (optional) |
| \N 5 | minutes. |
this is a variation on a recipe from Vegetarian Times - Curried Vegetables In a skillet or wok heat water or oil and saute the onion, garlic, and ginger root for 5 minutes.
If you like to use white wine, at this point I add the water and wine and let it simmer with the onion mixture for 5 minutes.
Then add the tomato paste, tomatoes, curry, salt, and cayenne, simmer for a few minutes. I add a bit of honey here to cut the tomatoes acidity...but honey isn't strictly vegan.
Add peas and mushrooms, bring to a boil, cover and simmer over low heat for Serve with rice.
This is a big hit at dinner parties and tends to convince even avowed meat-eaters.
I would advise that you get British-mix kerrie from the natuurwinkel because I've noticed that the kerrie from Albert Hijn is not spicy enough.
Posted to EAT-L Digest 01 Mar 97 by Cheryl Gilbert <cgilbert@...> on Mar 2, 1997.