Vegetable Kashmiri

Last night I made a wonderful Indian curry dish that was so fantastic. I thought I would share it here since I have been talking about healthy living and vegetarian eating etc.....I served this over brown rice and also made Travis a side bowl of ground beef and sausage I just poured his meat mixture - which I added a little green chilli and oil to - over the rice and then topped with kashmiri. He loved it. Vegetable Kashmiri

2 tsp cumin seeds ground - or use half cumin seeds and half ground cumin

fresh ground pepper

2 cardamom pods - seeds only

2 in. cinnamon stick ground - or about a 1/2 tsp of ground cinnamon

1/2 tsp grated nutmeg - or substitute extra cinnamon or allspice

3 Tbsp olive oil

1 inch fresh ginger root

1 fresh green chilli

1 tsp chilli powder

1/2 tsp salt

2 large potatoes - cut into tiny cubes

8 oz cauliflower - in small pieces

8 oz broccoli or other vege - last night I used broccoli and peas

2/3 cup natural yogurt

2/3 cup vegetable stock

Toasted flaked almonds and fresh coriander

Grind all spices together. Heat oil in a large skillet or pot (keep in mind how much vege you are cooking so you have room to stir!) and fry the chilli and ginger for 2 min. Add the chilli powder, salt and ground spice mixture and cook for 2-3 min. Stir in the potatoes and cover and cook for 10 min. (if needed, add a little of the vegetable stock if spices are sticking to pan. I have found that if you add just a little stock gradually it keeps it all flowing.) Add the other vegetables and cook 5 min. Add the yogurt and stock. Bring to a boil and reduce heat. Simmer 20 min until vegetables are tender and serve garnished.