Vegetable Curry Recipe

Here is a recipe sent in by subscriber Terry Niehoff. She says "I'm attaching a recipe for Spicy Mixed Vegetable Curry, one of my absolute favorites of all time. It is from 1000 Vegetarian Recipes. Many different kinds of vegetables are used; and even better, substitutions work well."

Enjoy!

Anneke Seely


SPICY MIXED VEGETABLE CURRY

½ # turnips or rutabaga
1 eggplant
¾ # potatoes
½ # cauliflower
½ # mushrooms
1 large onion
½ # carrots
6 T vegetable ghee or oil
2 garlic cloves
2 inch piece ginger root
1-2 fresh green chilies, seeded and chopped
1 T paprika
2 t coriander
1 T curry powder
2 c vegetable bouillon
2 c canned chopped tomatoes
Salt
1 green pepper
1 T cornstarch
2/3 c coconut milk (lite coconut milk works fine, and is less calories)
2-3 T ground almonds

Chop vegetables.

Heat ghee/oil in large pan. Add onion turnip potato and cauliflower and sauté 3 minutes.

Add garlic ginger chilies and spices and cook 1 minute while stirring. (I used double the amount of spices.)

Add bouillon, tomatoes eggplant and mushrooms and season with salt. Simmer 30 minutes, stirring occasionally.

Add the green pepper and simmer 5 minutes.

Blend the cornstarch with the coconut milk to a smooth paste, and add to vegetables along with the almonds and simmer 2 minutes.