| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetarian |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Coriander seeds |
| 1 |
tb |
Mild vegetable oil |
| 1 |
md |
Onion, sliced |
| 2 |
tb |
Tomato paste |
| 10 |
|
Whole cashew nuts |
| 1 |
c |
Half-and-half |
| 1 |
tb |
Ghee |
| 5 |
|
Whole cloves |
| 5 |
|
Cardamom pods |
| 1 |
|
One-inch piece cinnamon stick |
| 1 |
md |
Tomato, peeled, chopped |
| 1/2 |
c |
Cauliflower florets |
| 1/2 |
c |
Broccoli florets |
| 5 |
|
Brussels sprouts, cut in half |
| 1 |
md |
Carrot, cut into 2-inch sticks |
| 1/2 |
c |
Diagonally cut green beans |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt, or to taste |
| 1/4 |
c |
Raisins |
|
|
Fresh mint sprigs for garnish |
INSTRUCTIONS
This makes a delicious and colorful vegetarian entree.
Combine cumin and coriander in a small skillet and dry-roast over medium
heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan,
add onion and stir-fry until brown, combine cumin-coriander, fried onion,
tomato paste, nuts and half of the half-and-half. Blend into smooth past
and set aside.
Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves,
cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until
soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground
paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover
cook over medium heat until vegetables are tender.
Garnish with mint sprigs and serve.
PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g
saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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