| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| East Indian | 1 | Servings | ||
INGREDIENTS
| 1 | Big yellow onion, minced | |
| 3 | Cloves garlic crushed and | |
| minced | ||
| 1/2 | t | Fresh grated ginger |
| 3 | T | Tomato paste |
| 1 | c | Stewed tomatoes |
| 3 | t | Curry powder |
| 1 | t | Salt |
| 1/8 | t | Cayenne pepper, or more |
| 1 | c | Green peas, fresh or frozen |
| 1 | c | Mushrooms, sliced |
| Olive oil | ||
| 1 | t | Honey, optional |
| 1/3 | c | White wine, optional plus |
| 1/3 | c | Water, optional |
INSTRUCTIONS
this is a variation on a recipe from Vegetarian Times - Curried Vegetables In a skillet or wok heat water or oil and saute the onion, garlic, and ginger root for 5 minutes. If you like to use white wine, at this point I add the water and wine and let it simmer with the onion mixture for 5 minutes. Then add the tomato paste, tomatoes, curry, salt, and cayenne, simmer for a few minutes. I add a bit of honey here to cut the tomatoes acidity...but honey isn't strictly vegan. Add peas and mushrooms, bring to a boil, cover and simmer over low heat for 5 minutes. Serve with rice. This is a big hit at dinner parties and tends to convince even avowed meat-eaters. I would advise that you get British-mix kerrie from the natuurwinkel because I've noticed that the kerrie from Albert Hijn is not spicy enough. Posted to EAT-L Digest 01 Mar 97 by Cheryl Gilbert <cgilbert@XS4ALL.NL> on Mar 2, 1997.
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