Adapted from Colman's Mustard
This wonderful Indian style vegetable curry has a little "kick" but is oh, so good! The list of ingredients looks like a lot but really isn't that bad – it's worth it. Add some Basmati rice and naan bread and you have a fabulous meal.
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves
2 cups plum tomatoes with liquid, chopped
4 ounces mild chilies, drained and chopped
1 teaspoon grated ginger
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 potatoes, peeled and diced
3 cups cauliflower, chopped
2 large carrots, sliced
1 teaspoon Colman's Dry Mustard Powder
2 cups string beans, cut into 1-inch pieces
1 cup plain low-fat yogurt
3 tablespoons chopped fresh cilantro
Heat oil in wok or frying pan. Add onion and cook until translucent, approximately 1-2 minutes. Add garlic and cook until onion is golden. Add tomatoes, chilies, ginger, salt and spices. Bring to a simmer, stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally.
Stir in the cilantro and simmer for another 20 minutes over low heat, until vegetables are tender but firm. While cooking there should be enough liquid to from a sauce; if not add 1/4 cup water to pan.
Add mustard, stirring until mixed. Steam string beans separately until bright green and crisp-tender. Add to vegetable mixture.
Remove from heat and stir in yogurt and top with additional cilantro.
Yield: serves 6
Recipes: Vegetarian, Indian Curry, Dairy, KosherAdd a comment