Curried Spring Vegetables
- Yield: 4 servings
Although it looks like a lot of ingredients, they are mostly thrown into a pot and simmered. You can add any spring vegetables to this dish such as zucchini, snap peas or green beans.
Ingredients
- 1tablespoon olive or peanut oil
- 1medium onion, chopped
- 1-- cinnamon stick
- 3-- bay leaves
- 4-- cloves
- 3-- cardamom pods
- 2teaspoons curry powder
- 1-- jalapeno pepper, seeded and minced
- 1tablespoon minced peeled ginger root
- 2-- garlic cloves, minced
- 2-- carrots, peeled and sliced 1/2-inch thick
- 2cups chopped broccoli florets
- 1cup chopped red bell pepper
- 1cup shelled peas or frozen peas
- 1/2cup water or vegetable broth
- -- Salt, to taste
- 1/2cup chopped cilantro
Instructions
- Heat oil in a large saucepan over medium heat. Add onions, cinnamon stick, bay leaves, cloves, cardamom, curry, jalapenos, ginger and garlic. Saute until onions start to brown. Add carrots, broccoli and red peppers.
- Continue to saute 4 to 5 minutes until vegetables become tender. Add peas and water or broth and stir with wooden spoon to remove any browned bits from bottom of pan. Continue stirring and cooking 2 minutes. Season with salt; add cilantro. Serve over Cardamom Couscous.
Nutritional Info *per serving
- Calories 121
- Fat 4g
- Saturated Fat .61g
- Cholesterol 0mg
- Sodium 97mg
- Carbohydrate 18g
- Fiber 6g
- Sugars 7g
- Protein 5g
