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Indian Vegetable Curry

March 15, 2012

This Indian curry has a wonderful combination of fragrant spices adding deep flavors to otherwise simple vegetables. The recipe is quite versatile so you can add/subtract other vegetables or turn the heat on a little by adding more cayenne. Your house will be filled with aromas to please the senses! Serve hot over rice or do as the Indians would do… sit on a cushion on the floor and scoop your curry with some flatbread using only your right hand. Enjoy!

Recipe:
2 tablespoons extra-virgin olive oil
1/2 teaspoon black or brown mustard seeds
1 teaspoon cumin seeds
2 teaspoons curry powder
1/8 teaspoon cayenne
1 yellow onion, diced
2 cloves garlic, minced
1 sweet potato, peeled, cut into 1/2″ pieces
2 carrots, peeled, thinly sliced
One 13.5 oz can of coconut milk
1 1/2 cups broccoli florets, fresh or frozen
1 cup peas, fresh or frozen
Sea salt

Directions:
Heat olive oil in a large pan over medium heat. Add the mustard seeds, cumin seeds, curry powder and cayenne and cook, stirring constantly until the mustard seeds begin to pop (about 3 minutes). Add the onion and garlic and sauté until the onions softens.

Add the sweet potatoes and carrots to the spice mixture and toss to coat. Add the coconut milk and allow to simmer, covered, until the vegetables are cooked through (about 15 minutes). Add the broccoli and peas and allow to simmer, covered, until broccoli is tender (about 7 minutes). Add salt, to taste, and serve warm.

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