Name: Vegetable Curry
Ingredients: 2 lg Onions, cut into eighths; 2 1/2 c Stock; 2 Cloves garlic, crushed; 1 1/2 ts Ground cumin; 1 1/2 ts Ground coriander; 1/2 ts Allspice; 1/2 ts Ground turmeric; 1/2 ts Ground ginger; 1/4 ts Cayenne pepper (to taste, it; Varies widely in hotness); 1 sm Red & 1 small yellow pepper,; Chopped; 3 Carrots, peeled & coarsely; Chopped; 3/4 lb Mushrooms, quartered; 1 tb Tomato puree; 2 md Boiling potatoes, peeled &; Cut into 1.5 inch dice; 1 lg Cauliflower, trimmed &; Broken into florets; 1 Lemon, juiced; x Salt to taste; 1/2 lb Green beans, trimmed & cut; Into 1.5 inch lengths

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Digest, August	1	Servings

INGREDIENTS

2	lg	Onions, cut into eighths
2 1/2	c	Stock
2		Cloves garlic, crushed
1 1/2	ts	Ground cumin
1 1/2	ts	Ground coriander
1/2	ts	Allspice
1/2	ts	Ground turmeric
1/2	ts	Ground ginger
1/4	ts	Cayenne pepper (to taste, it
		Varies widely in hotness)
1	sm	Red & 1 small yellow pepper,
		Chopped
3		Carrots, peeled & coarsely
		Chopped
3/4	lb	Mushrooms, quartered
1	tb	Tomato puree
2	md	Boiling potatoes, peeled &
		Cut into 1.5 inch dice
1	lg	Cauliflower, trimmed &
		Broken into florets
1		Lemon, juiced
	x	Salt to taste
1/2	lb	Green beans, trimmed & cut
		Into 1.5 inch lengths

INSTRUCTIONS

1). Separate the onion pieces into segments & spread them in a heavy frying
pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat
without stirring for 7 to 10 minutes, until the onions are sizzling,
speckled with dark amber and beginning to stick to the pan.
2). Stir in 1.5C stock and deglaze the pan (i.e. let it bubble up, stirring
up the browned bits in the pan with a spoon as it bubbles). Stir in the
garlic, spices, peppers, carrots & mushrooms. Reduce heat & simmer,
stirring frequently, until the mixture is very thick (not at all soupy) and
the vegetables are "frying" in their own juices. Don't rush this step; it
is essential that the spices should not have a raw, harsh taste. Cook very
gently for a few more minutes. Stir in the tomato paste.
3). Cool slightly, then puree half the mixture in a blender & push it
through a sieve. Combine the pureed and unpureed mixture in the pan. (I
omitted step  3 - I like the chunks of vegetables:-)
4). Add the potatoes and cauliflower to the pan. Toss everything together
very well. Pour in additional stock to reach about one third of the way up
the sides of the pan. Squeeze the lemon juice over the contents of the pan.
Season with salt, bring to a boil.
5). Reduce heat, cover and simmer for 15 minutes. Stir in the beans &
continue simmering for 5 minutes more or until all the vegetables are
tender.
Note: this reheats very well. If you plan to cook it ahead, undercook the
curry slightly so that the vegetables do not become mushy when they are
reheated.
This is from "Slim Cuisine" by Sue Kreitzman, a lowfat (but not exclusively
vegetarian) cookery book.
From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 16] Aug. 26, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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