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Banana Leaf Vegetable Curry

world.food's picture
Ingredients
  Olive oil 2 Tablespoon
  Chopped yellow onion 1 Cup (16 tbs)
  Minced garlic 2 Tablespoon
  Curry powder 1⁄2 Tablespoon (Best Quality)
  Carrots 6 Medium, peeled, halved lengthwise and cut into 1 inch lengths
  Idaho potatoes 3 , peeled and cut into 1/2 inch dice
  Cauliflower 1 Medium, trimmed and cut into small florets
  Homemade vegetable broth 4 Cup (64 tbs) (Fresh)
  Honey 2 Tablespoon
  Cinnamon stick 3 Inch
  Canned chickpeas 19 Ounce, drained (1 Can, Garbanzo Beans)
  Golden raisins 1⁄2 Cup (8 tbs)
  Seeded diced plum tomatoes 2 Cup (32 tbs)
  Coarsely chopped flat leaf parsley/Fresh cilantro leaves 1⁄2 Cup (8 tbs)
  Cooked long grain white rice 4 Cup (64 tbs) (1 1/4 Cups Dry)
  Toasted coconut 1 Cup (16 tbs) (For Garnish)
Directions

MAKING
1. In a large heavy pot, heat oil over medium heat.
2. Stir in the onion and cook for 8-10 minutes until wilted.
3. Add garlic and cook with constant stirring for 2 to 3 minutes.
4. Sprinkle curry powder and cook for 1-2 minutes over medium heat.
5. Stir constantly to mellow down the flavors.
6. Add carrots, potatoes, cauliflower, broth, honey, and cinnamon stick.
7. Bring the pot to a boil and reduce the heat to simmer.
8. Cook uncovered for about 20 minutes until the vegetables are tender.
9. Stir in the chickpeas and raisins.
10. Simmer for another 15 minutes with occasional stirring.
11. By the end of cooking, the raisins should be plumped.
12. Few minutes before serving, stir in the tomatoes and parsley.
13. Heat for 1-2 minutes heat through.

SERVING
14. Serve on a banana leaf over rice.
15. Garnish with toasted coconut.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stewed
Dish: 
Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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