Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Coriander seeds |
| 1 tablespoon | Mild vegetable oil |
| 1 medium | Onion, sliced |
| 2 tablespoons | Tomato paste |
| 10 \N | Whole cashew nuts |
| 1 cup | Half-and-half |
| 1 tablespoon | Ghee |
| 5 \N | Whole cloves |
| 5 \N | Cardamom pods |
| 1 \N | One-inch piece cinnamon stick |
| 1 medium | Tomato, peeled, chopped |
| ½ cup | Cauliflower florets |
| ½ cup | Broccoli florets |
| 5 \N | Brussels sprouts, cut in half |
| 1 medium | Carrot, cut into 2-inch sticks |
| ½ cup | Diagonally cut green beans |
| ½ cup | Water |
| ½ teaspoon | Cayenne pepper |
| ½ teaspoon | Salt, or to taste |
| ¼ cup | Raisins |
| \N \N | Fresh mint sprigs for garnish |
This makes a delicious and colorful vegetarian entree.
Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes.
Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender.
Garnish with mint sprigs and serve.
PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.