Wonderful Veggie Curry

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 3/4 teaspoon black mustard seeds
• 5 -6 medium garlic cloves, minced
• 1 -1 1/2 teaspoon cinnamon
• 3/4 teaspoon cardamom
• 3/4 teaspoon ground cumin
• 2 teaspoons ground coriander
• 3/4 teaspoon fennel seed
• 1 1/2 teaspoons turmeric
• 2 -3 teaspoons fresh gingerroot, grated
• 3/4 teaspoon cayenne
• 1/2-1 teaspoon salt (i use sea salt)
• 2 cups onions, chopped (can omit if you don't like) (optional)
• 2 medium carrots, sliced
• 3 cups sweet potatoes, cubed
• 1 medium head cauliflower, cut into florets
• 3/4 cup water
• 2 medium tomatoes, chopped
• 2 cups frozen green peas or 2 medium green peppers, chopped
• plain soy yogurt (optional) or dairy yogurt (optional)
• cashews (optional) or slivered almonds, lightly toasted (optional)
• raisins (optional)
• sliced banana (optional)

Recipe

• 1 soften the onion, if using in a little water in a small pot. set aside.
• 2 in a separate, large pot, begin steaming the sweet potatoes. after about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. steam for 5 minutes more. (they don't need to be cooked yet, just basically warmed.).
• 3 meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. add the remaining spices and cook on low heat for a minute or two, be very careful not to burn them. remove from heat.
• 4 remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. add water.
• 5 bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
• 6 when sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). simmer for another 15 minutes.
• 7 serve over your favorite basmati rice, with the garnishes for a more indian-style meal. enjoy!