Indian Mixed Vegetable Curry
Janice wolf
ingredients
- 3 TBSP olive oil
- 1 1/2 Tsp. cumin seeds
- 2 Cloves garlic, minced
- 1 Jalapeno, seeded and minced
- 1 TBSP + 1 Tsp. minced fresh ginger
- 1 Tsp. turmeric
- 1 Tsp. ground coriander
- 3 medium carrots, sliced 1/4 inch thick
- 1 small cauliflower (1 1/2 lbs) cut into 1 inch florets
- 1 Large green bell pepper, cut into 1/2 inch dice
- Kosher salt
- 2 TBSP water
- 3 Plum tomatoes, diced
- 1 15 Oz can chickpeas, drained and rinsed
- Green beans if desired
- 1/4 Cup chopped cilantro
- Steamed rice or Indian flat bread, for serving
directions
- 1
In a very large skillet, heat the oil. Add cumin seeds and cook over moderate heat until they begin to crackle and are toasted, about 1 minute. Add garlic, jalapeno, and ginger and cook for 1 minute. Stir in turmeric and coriander. Add carrots, cauliflower, bell pepper and large pinch of salt and cook, stirring frequently, until the vegetables are thoroughly coated with the spices, about 3 minutes.
- 2
Add water, cover and cook, stirring occasionally until the vegetables are tender, about 10 minutes.
- 3
Add tomatoes, chickpeas and a pinch of salt, cover and cook over low heat until the tomatoes have softened, about 3 minutes. Sprinkle with the cilantro, transfer to a bowl and serve with steamed rice or Indian flat bread.
notes
From "Olive Trees and Honey" inspired by kosher Indian restaurants in NYC. Indian spices are great for your health.
Source: Janice
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