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Vegetarian Curry

Nancy.Mehagian's picture
Ingredients
  Butter 2 Tablespoon
  Walnut oil 1⁄4 Cup (4 tbs)
  Onions 2 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Sliced mushrooms 1 Cup (16 tbs)
  Ripe tomatoes 2 Large, peeled and chopped
  Potatoes 6 Small, scrubbed and diced (White Rose)
  Carrots 6 , peeled and diced
  Fresh shelled peas/Frozen shelled peas 2 Cup (32 tbs)
  Creamed coconut milk 14 Ounce (1 Can)
  Chopped spinach 1 Bunch (100 gm)
  Curry powder 2 Tablespoon
  Coriander 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Tamari soy sauce 3 Tablespoon
  Salt 1 Teaspoon
  Coarse ground black pepper 1⁄2 Teaspoon
  Cayenne pepper 1 Dash
  Chopped fresh mint leaves 2 Tablespoon
Directions

Melt butter in a large stockpot and add oil. Then saute onions and garlic until soft. Add mushrooms and continue sauteing. Next stir in the tomatoes and cook over medium heat a few minutes. Add all remaining ingredients, reduce heat, cover and cook for 10-15 minutes, stirring occasionally.

Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Restriction: 
Vegetarian
Servings: 
6

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