| 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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