Vegetable Curry (delphi) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
x Large onion/ chopped,
x Cauliflower/ cut to florets,
x Cup frozen peas,
1: 2 tsp ground cumin,
4 Cloves: garlic/minced,
2 tsp: Fresh ginger/minced,
1 tbsp: Indian curry powder,
1/2 tsp: Cayenne,
1 can: Tomatoes/ drained and,
Crushed,
1/2 cup: Water,
2 tsp: Black mustard seed,
x Salt to taste,
Directions:
Cook onion over med high heat in a non stick pan. When translucent
throw in mustard seeds. When seeds pop throw in rest of spices. Cook
a minute or two.
Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and
cook until cauliflower is tender. Throw in peas. Serve w/ basmati
rice. (This dish handles wide variations of spice combinations and
amounts)
From: 6522@delphi.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
Source from luhu.jp
throw in mustard seeds. When seeds pop throw in rest of spices. Cook
a minute or two.
Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and
cook until cauliflower is tender. Throw in peas. Serve w/ basmati
rice. (This dish handles wide variations of spice combinations and
amounts)
From: 6522@delphi.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
Source from luhu.jp
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