Quick Easy Vegetable Curry

Indian Curry Recipe, Full of Flavor, Texture and Color

From 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way', by Geraldine Hartman

SV Note: If you don't have curry powder, try 1 tsp ground turmeric + 2 tsp ground coriander, with a pinch of cayenne. If you're vegan, you can substitute 2 T. of lemon juice and 1/4 cup tahini + 3/4 cup water for the yogurt.

Serves 6 generously.

Ingredients:

• 2 Tbsp vegetable oil
• 1 Tbsp finely chopped fresh ginger root (peel first)
• 1 medium onion chopped
• 2 carrots, thinly sliced in circles
• 1 cup cauliflower florets
• 1 cup sliced green beans (bite-sized)
• 1 small sweet red pepper, thinly sliced
• 1/2 cup chick peas, precooked and drained (if using canned rinse and drain thoroughly)
• 1/2 cup raisins
• 2 Tbsp good quality curry powder (or more, to taste)
• 1 Tbsp cumin seeds
• 1/8- 1/4 tsp. freshly-ground pepper, to taste
• 1/2 - 1 tsp. sea salt
• 1 cup plain yogurt
• Garnish: 1 cup coarsely chopped cashews

Directions

1. In a large fry-pan or wok, heat oil over medium heat. Add ginger and sauté 2-3 minutes to release flavor.
2. Add vegetables and raisins and sauté for 5 more minutes
3. Add spices, cover and steam for 5 minutes over low heat or until all vegetables are cooked but still crunchy, don’t overcook
4. Remove from heat, stir in yogurt. Serve immediately with rice or couscous, topped with cashews as a garnish