Curried vegetable stew

4 servings

Ingredients

Quantity Ingredient
½ tablespoon Margerine
1 tablespoon Oil; safflower
2 cloves Galic; minced
1½ tablespoon Ginger; fresh, minced
1 teaspoon Cumin
½ teaspoon Coriander
¼ teaspoon Cloves
½ teaspoon Cardamom
¼ teaspoon Ground mustard
½ teaspoon Tumeric
½ each Stick cinnamon
1 teaspoon Salt
3 cups Vegetable broth
3 tablespoons Fresh lime juice
1 tablespoon Honey
3 eaches Carrots; peeled and sliced diagonally
1½ cup Mushrooms; thickly sliced
2 cups Cauliflower florets
1 medium Russet potato; diced

Directions

In large saucepan, melt margerine over medium heat and add oil. Add garlic and ginger and cook 1 min.

Add cumin, coriander, cloves, cardamom, mustard, tumeric, cinnamon and salt. Stir and cook for 2 mins to release the flavors. Add broth, lime juice, and honey and continue cooking for 3-4 mins.

Add vegetables and cook, covered, until tender, about 25 mins. Discard cinnamon stick and serve.

Recipe by Yamuna Devi From the Best of Vegetarian Times recipe cards Helpful hints: Serve with a garnish of yogurt and cilantro over millet or rice. Place leftover stew in single serving plastic containers with tight fitting lids, and freeze for up to 1 month. To reheat, defrost for at least 2 hours in the frig. Wrap in aluminum foil and bake at 350 for 20-30 mins, or place in bowl, cover and reheat in microwave on med for 3 mins. Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 12-17-94

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