Vegetable curry #6

Yield: 1 Servings

Measure Ingredient
3.00 Onions, sliced thin
3.00 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
And diced
1.00 dash Peanut oil for flavor
4½ cup Broccoli, cauliflower or
Cabbage, chopped
1.00 Salt and pepper to taste
2.00 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

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