Vegetarian Curry Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 1/4 cup olive or walnut oil | ||
| Onions | 2 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Ripe tomatoes | 2 Large, chopped | |
| 4-6 small white rose potatoes, scrubbed and diced | ||
| 5 or 6 carrots, peeled and diced | ||
| Frozen peas | 2 Cup (16 tbs) | |
| Coconut milk | 1 14 Ounce, creamed | |
| Spinach | 1 Bunch (100gm), chopped | |
| Curry powder | 2 Tablespoon | |
| Coriander | 1/2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Tamari soy sauce | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1/2 tsp. coarse ground black pepper | ||
| Cayenne pepper | 1 Dash | |
| 2 tbsp. chopped fresh mint leaves | ||
Directions
Melt butter in a large stockpot and add oil. Then saute onions and garlic until soft. Add mushrooms and continue sauteing. Next stir in the tomatoes and cook over medium heat a few minutes. Add all remaining ingredients, reduce heat, cover and cook for 10-15 minutes, stirring occasionally.
Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com
Recipe excerpted from the book Siren's Feast: The Edible Odyssey by Nancy Mehagian. To purchase this book, please visit: Indiereader.Com
Chef
