RECIPE: Curry Vegetables

I invented this recipe the other night when I was in the mood for something curry flavored to go with the oven roasted salmon I was preparing for dinner. It's very easy to make and you could easily substitute your favorite vegetables for any of the vegetables below. Broccoli, okra, red peppers and mushrooms would taste great in this dish.

Curry Vegetables
To serve as a main dish, add a 15 oz. can of chickpeas, drained, with the vegetables in step four.

1/2 tablespoon olive oil
1 teaspoon black mustard seeds
1 small onion, minced
1 clove garlic, minced
1 " piece of fresh ginger, minced
1-2 teaspoons curry powder
1 small cauliflower, cut into bite-sized florets
2 carrots, sliced
1 potato, cut into bite-sized chunks
1 cup peas
1 tomato, finely chopped
2 tablespoons raisins, optional
salt & pepper
1 teaspoon garam masala
1/4 cup chopped cilantro, optional

1. Heat olive oil in a large pan {with a lid} over medium high heat. Add mustard seeds and stir until the seeds start to pop.
2. Add the onion, garlic and ginger and cook until fragrant and the onion begins to look translucent, stirring continuously--about 2-3 minutes.
3. Add the curry powder and stir for 1 minute.
4. Add the cauliflower, carrots, potatoes, peas and tomatoes, stirring until the vegetables are coated with the onion mixture and curry powder.
5. Add 1/4 of water and the raisins, if using, to the pan and immediately cover with a lid. Lower the heat to medium-low and cook for 2 minutes. Check vegetable mixture and add more water if necessary, to prevent the vegetables from sticking to the bottom of the pan. Sprinkle the garam masala over the vegetables and put the lid back on. Cook for 2 more minutes or until the cauliflower, carrots and potato are fork tender.
6. Test for seasoning and add additional salt & pepper, if necessary.
7. Sprinkle dish with chopped fresh cilantro before serving.

Enjoy.




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