Friday, February 12, 2010

Curried Vegetables

30 mins
  • 2 tsp. safflower oil, butter or ghee (clarified butter)
  • 1/2 tsp. mustard seeds (optional)
  • Pinch of asafetida (hing) (optional)
  • 1 Tbsp. green chili, minced, bell pepper, chopped (use green chili if you like a hot curry)
  • 1 small cauliflower, cored and cut into small, fine florets
  • 1/4-1/2 tsp. sea salt
  • 1 tsp. coriander powder
  • 1/8 tsp. tumeric
  • 1 Tbsp. water
  • 1 1/2 cups frozen petite peas
  • 3 Tbsp. coconut, finely grated
  • 2 Tbsp. fresh cilantro, finely chopped
  • Juice of 1/2 small lime
Prepare the vegetables:

In a large saucepan with lid, heat oil, butter or ghee. Add mustard seeds, asafetida and green chili or bell pepper. Add cauliflower. Cover and dry-steam over very low heat, adding sea salt, coriander, and tumeric as vegetables cook. Stir frequently. Add water if vegetables begin to stick. Cook 5-10 minutes, stirring frequently until cauliflower is tender. Add peas, mix well and cook for 3-4 minutes longer. Stir in coconut, cilantro and lime juice. Mix well and heat gently for a few minutes.

Serves 3-4

Wet curry variation:

Place grated coconut in blender with 1/4 tsp. cumin, a small slice of fresh ginger, 1-2 cloves garlic, 1 tsp. coriander, 1/8 tsp. tumeric, add water to cover. Liquefy. Add coconut sauce at end of cooking when adding peas. Cook 3-4 minutes. Add cilantro and lime juice.

Recipe via Fit for Life

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