This healthy dish can be had on its own, or topped with almond yogurt and brown rice. We served it over brown rice.
You’ll need
- 4 Finely chopped garlic cloves
- 1 thumb knuckle of Grated ginger
- 1 teaspoon ground cumin
- 1 finely chopped jalapeno pepper
- Salt and pepper to taste
- 2 TBS broth for sauteing
- 1/4 teaspoon ground turmeric
- 2 teaspoons sugar (we omitted)
- 1 cup broth
- 1-2 squash cubed
- 3 sweet potatoes peeled and cut
- 3 potatoes peeled and cut
- 3 cups Green beans cut into small pieces
- 1 quart of Tomatoes – seeded and chopped
- 2 tablespoons almond powder
- 2 teaspoons garam masala – you can make this by roasting cardamom, cinnamon, fennel, nutmeg, cloves, coriander seeds and cumin and blending it in a powder mix
How to
- Heat broth over medium heat till very hot. Add the garlic and ginger till both turn golden
- Add the cumin, jalapeno and turmeric. Stir a little
- Now add the broth. Let the mix come to a boil
- Next, add the squash, sweet potatoes, potatoes, green beans and tomatoes and let it cook on simmer with the lid placed on. Using a big ladle, mash the potatoes and sweet potatoes slightly. This will give the curry a nice consistency. Now add the almond powder and the garam masala
- Remove the curry from the heat and let it wait for about 10 minutes with the lid closed – this will help seal in all the flavors
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