Kema (an east indian feast dish)

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.

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