Thursday, January 7, 2010

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.

1 comment:

Travis and Teniah said...

Okay, so this is truly my new favorite recipe - I made it again tonight with the left over vege and yogurt that I still had.....Just LOVE this stuff....give it a try!!