Wednesday, January 31, 2018

Curried vegetable

The recipe Five vegetable curry from India is from zliving


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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