Vegetable Curry Jung

Ingredients

2 tbsp ghee 1/2 tsp cumin seeds, crushed 1/2 tsp coriander seeds, crushed 1 tbsp ginger root, minced 1 tbsp garlic, minced 1/2 cup onion, diced 1 tsp turmeric 1 tsp garam masala 1/2 tsp chili powder 1 dried red chili, minced 2 bay leaves 2 cup mixed vegetables, chopped 1 cup potatoes, diced 1 cup tomatoes, diced 1 cup water 1 tsp white vinegar 1 tbsp tamari 1 tsp pepper	Advertisements

Preparation
 
Heat ghee in a large pot. Add cumin, coriander, ginger, garlic &
onion & stir-fry for 1 minute. Add turmeric, garam masala, chili
powder, minced red chili & bay leaves. Mix well & stir-fry for
another minute. Add vegetables, potatoes & tomatoes. Mix well & cook
for another 5 minutes. Add water & bring to a boil. Add remaining
ingredients. Serve hot over boiled rice.

Adapted from Betty Jung, "The Kopan Cookbook"

 

 
Servings: 4

 

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