Indian Curried Vegetables
1 tablespoon peanut oil
2 teaspoons mustard seeds
2 teaspoons coriander seeds, crushed
1 teaspoon chopped fresh garlic
1 teaspoon chopped fresh gingerroot
1/2 cup cremini or chanterelle mushrooms, sliced
2 1/2 cups red bell popper, sliced
1/2 cup yellow bell pepper, sliced
1/2 cup carrots, sliced and blanched
3/4 tablespoon curry powder or to taste
1 tablespoon paprika
1/2 cup white wine
1/2 cup fat-reduced coconut milk
1/2 cup tomato sauce
1/2 cup canned chickpeas, rinsed and drained
1/2 cup sugar snap peas
1/8 teaspoon cayenne, or to taste
1 tablespoon fresh minced cilantro
1/2 cup cooked jasmine rice
Saute until seeds pop, being careful not to burn, about 1 minute. Add garlic, gingerroot and lemon grass or zest; saute until aromatic, about 1 minute. Add mushrooms, bell peppers and carrots; saute until tender. Add curry and paprika; stir to coat vegetables. Add wine; stir to deglaze pan. Add coconut milk, tomato sauce, chickpeas, snap peas and cayenne; continue simmering.
Serve over jasmine rice.
Makes 2 servings.