Difference between revisions of "Curried Vegetables with Mango Chutney"
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* [[cilantro]] (optional) | * [[cilantro]] (optional) | ||
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# In a large saucepan over medium heat, heat [[ghee]] add [[onion]] saute, when [[onion]] is lightly golden add other spices continue to saute. | # In a large saucepan over medium heat, heat [[ghee]] add [[onion]] saute, when [[onion]] is lightly golden add other spices continue to saute. | ||
# While sauteing, in separate pot steam vegetables. | # While sauteing, in separate pot steam vegetables. | ||
Latest revision as of 11:26, 15 July 2012
Description
Serve this dish with basmati rice and Mango Chutney.
Ingredients
- 2 tbsp ghee
- ¼ tbsp grated ginger
- 1 tsp fennel
- ¼ tsp turmeric
- 1 onion chopped
- ¼ tsp sea salt
- ¼ cup peas
- 2 cups cabbage (substitutions/additions- broccoli, squash, carrot)
- 2 tbsp besan flour
- 1 blanched tomato
- 4 tbsp water
- 2 tbsp yogurt
- cilantro (optional)
Procedures
- In a large saucepan over medium heat, heat ghee add onion saute, when onion is lightly golden add other spices continue to saute.
- While sauteing, in separate pot steam vegetables.
- Add besan flour to curry and cook 5 minutes.
- Then add water, then yogurt, and vegetables.
- Garnish with cilantro and serve with mango chutney on side.
