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Vegetable Curry Delphi

Ingredients
 

1 large onion/ chopped
1 cauliflower/ cut to florets
1 cup frozen peas
1 2 tsp ground cumin
4 cloves garlic/minced
2 tsp fresh ginger/minced
1 tbsp indian curry powder
1/2 tsp cayenne
1 can tomatoes/ drained and
1 crushed
1/2 cup water
2 tsp black mustard seed
1 salt to taste




 
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Preparation
 
Cook onion over med high heat in a non stick pan. When translucent
throw in mustard seeds. When seeds pop throw in rest of spices. Cook
a minute or two.

Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and
cook until cauliflower is tender. Throw in peas. Serve w/ basmati
rice. (This dish handles wide variations of spice combinations and
amounts)

From: [email protected]. Fatfree Digest [Volume 9 Issue 49] Aug. 9,
1994. Formatted by Sue Smith, S.Smith34, [email protected] using
MMCONV

 

 
Servings: 1

 

 

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