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I'm not sure where I originally saw this recipe. Over the years I have
seen other versions and this recipe is a combination of all of them.
Notice the use of the standard Indian spices: ginger, tumeric, cumin, coriander and cilantro.
If you plan to try much Indian cooking you should stock up on these. For a more
spicy indian dish, check out the recipie for Aloo Matar
To make a nice meal, add rice (basmati is nice if you can find it -- american
stores now carry a boxed brand called Texmati, which is fine). You can also make a
raita -- yogurt plus chopped cucumber or many variations.
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Indian Curried Vegetables |
Ingredients:
- ½cup apple juice.
- ½cup vegetable broth.
- 2 cups water.
- 1 small onion, chopped.
- 2 tsp cumin seeds.
- 2 tsp finely chopped fresh ginger.
- ½ tsp turmeric.
- 1 tsp ground cumin.
- 1 tsp ground coriander.
- 2 tsp chopped cilantro (fresh coriander).
- 3 medium gold potatoes, cubed.
- 8 oz fresh or frozen (thawed) peas.
- 8 oz fresh or frozen (thawed) carrots.
- 8 oz fresh or frozen (thawed) cauliflower.
Directions:
- In a large Pam sprayed skillet, saute the onions in apple juice.
- Add the rest of the spices and the broth, simmer for several minutes.
- Add the potatoes, carrots, and water. Cover and cook for 15 minutes
or until potatoes are tender.
- Add the remaining vegetables and additional water if necessary.
Cover and cook for 5 minutes.
- Uncover and simmer until most of the liquid is gone.
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