Yield: 1 Servings
|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|
|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)|
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.