marsha-tbay
Well-known member
I almost hesitate sharing such a simple recipe but we enjoyed it and I thought someone else might too. What's wrong with sometimes wanting something simple...smileys/smile.gif
I don't like cilantr, so I didn't use that. We were out of cashews, so I used peanuts. I already had couscous leftover, so this was perfect to use that up.
Curried Vegetable Sauté - Indian
1 Tbs. garlic oil
1 small onion, chopped (about 1 cup)
1 1/2 tsp. curry powder
1/2 tsp. coarse salt
1/8 tsp. cayenne pepper
2 cups thinly sliced green cabbage
1 small sweet potato, peeled and finely diced (about 8 oz.)
1 cup cooked chickpeas, or 1 cup canned chickpeas, rinsed and drained
3 Tbs. raisins
1 Tbs. minced fresh ginger
3 cloves garlic, minced (about 1 Tbs.)
1 cup low-sodium vegetable broth
1/4 cup chopped cilantro
2 Tbs. coarsely chopped roasted cashew nuts
Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, sweet potato, chickpeas, raisins, ginger and garlic. Sauté 2 minutes more.
Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and cashews, and serve.
CHUPA-VEG
I don't like cilantr, so I didn't use that. We were out of cashews, so I used peanuts. I already had couscous leftover, so this was perfect to use that up.
Curried Vegetable Sauté - Indian
1 Tbs. garlic oil
1 small onion, chopped (about 1 cup)
1 1/2 tsp. curry powder
1/2 tsp. coarse salt
1/8 tsp. cayenne pepper
2 cups thinly sliced green cabbage
1 small sweet potato, peeled and finely diced (about 8 oz.)
1 cup cooked chickpeas, or 1 cup canned chickpeas, rinsed and drained
3 Tbs. raisins
1 Tbs. minced fresh ginger
3 cloves garlic, minced (about 1 Tbs.)
1 cup low-sodium vegetable broth
1/4 cup chopped cilantro
2 Tbs. coarsely chopped roasted cashew nuts
Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, sweet potato, chickpeas, raisins, ginger and garlic. Sauté 2 minutes more.
Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and cashews, and serve.
CHUPA-VEG