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Vegetable
Curry
| 1 small cauliflower
4 medium potatoes 1 large carrot 1 cup peas ½ cup green beans 4 medium tomatoes 2 medium-large onions small piece of ginger |
3-4 cloves garlic (optional)
3-4 T vegetable oil salt to taste 2 tsp garam masala or curry powder ½ tsp. cumin seeds (optional) ½ tsp. coriander powder ( powdered cilantro seeds – optional) 1½ cups water |
| Chop the onions, garlic and ginger. Chop
all the other vegetables into about 1" pieces . Pour oil in a pan or wok
and heat over medium high heat. Add the cumin seeds and wait for them to
"pop." Add the onions, garlic and ginger and stir fry for approximately
1 minute. Add chopped tomatoes and fry for a 3-4 minutes Add the curry
powder and coriander powder. Fry for a few minutes till the onions look
glazed or till the oil starts coming out. Add all other vegetables and
the salt. Mix together. Add 1 ½ cups of water. Cover
the pot and cook till vegetables are tender.
Tip: If you use frozen vegetables, its real fast. |
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