Mixed Vegetable Curry Recipe
Ingredients
| Salt | 1 Teaspoon | |
| Garlic | 1 Clove (5gm) | |
| Butter/Margarine | 2 Tablespoon | |
| 1 lb. carrots, cleaned and sliced diagonally | ||
| Onion | 1 Medium, sliced | |
| Coriander | 1/2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) (Spiced Rice:) | |
| Salt | 1 Teaspoon (Spiced Rice:) | |
| Butter | 1 Tablespoon (Spiced Rice:) | |
| Cayenne pepper | 1 /8 Teaspoon (Spiced Rice:) | |
| Water | 1/2 Cup (16 tbs) (Spiced Rice:) | |
| 1 small head cauliflower broken into flowerets | ||
| Water | 1 /2 Cup (16 tbs) (Spiced Rice:) | |
| Cornstarch | 2 Teaspoon (Spiced Rice:) | |
| Spiced Rice | ||
| Walnuts | 1/3 Cup (16 tbs), chopped (Spiced Rice:) | |
| Seedless raisins | 1 /3 Cup (16 tbs) (Spiced Rice:) | |
| Cinnamon | 1 /4 Teaspoon (Spiced Rice:) | |
| Ground cloves | 1/8 Teaspoon (Spiced Rice:) | |
Directions
Mash salt and garlic together.
Melt butter or margarine in a large saucepan.
Add carrots, onion and salt-garlic mixture.
Stir and heat through.
Add coriander, turmeric, ginger and cayenne pepper; stir.
Add 1/2 cup water and cover.
Cook over low heat about 10 minutes.
Add cauliflower and stir.
Cover.
Cook until vegetables are tender, about 10 minutes longer.
Combine 1/2 cup water and cornstarch.
Stir until free of lumps.
Add to vegetables.
Heat and stir until liquid is thickened.
Melt butter or margarine in a large saucepan.
Add carrots, onion and salt-garlic mixture.
Stir and heat through.
Add coriander, turmeric, ginger and cayenne pepper; stir.
Add 1/2 cup water and cover.
Cook over low heat about 10 minutes.
Add cauliflower and stir.
Cover.
Cook until vegetables are tender, about 10 minutes longer.
Combine 1/2 cup water and cornstarch.
Stir until free of lumps.
Add to vegetables.
Heat and stir until liquid is thickened.
Chef
