Vegetable curry (delphi)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Large onion/ chopped | |
| x | Cauliflower/ cut to florets | |
| x | Cup frozen peas | |
| 1 | 2 tsp ground cumin | |
| 4 | Cloves garlic/minced | |
| 2 | teaspoons | Fresh ginger/minced |
| 1 | tablespoon | Indian curry powder |
| ½ | teaspoon | Cayenne |
| 1 | can | Tomatoes/ drained and |
| Crushed | ||
| ½ | cup | Water |
| 2 | teaspoons | Black mustard seed |
| x | Salt to taste | |
Directions
Cook onion over med high heat in a non stick pan. When translucent throw in mustard seeds. When seeds pop throw in rest of spices. Cook a minute or two.
Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and cook until cauliflower is tender. Throw in peas. Serve w/ basmati rice. (This dish handles wide variations of spice combinations and amounts)
From: 6522@.... Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV