Indian Curried Vegetables
By: Anonymous
Published: Friday, December 11, 2009 - 11:59pm

Ingredients




1 tablespoon peanut oil
2 teaspoons mustard seeds
2 teaspoons coriander seeds, crushed
1 teaspoon chopped fresh garlic
1 teaspoon chopped fresh gingerroot
1 teaspoon chopped fresh lemon grass or lemon zest
1/2 cup cremini or chanterelle mushrooms, sliced
OR shiitake mushrooms
2 1/2 cups red bell popper, sliced
1/2 cup yellow bell pepper, sliced
1/2 cup carrots, sliced and blanched
(see note)
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 teaspoon tamari or soy sauce
1 tablespoon fresh minced cilantro
1/2 cup cooked jasmine rice

Preparation

1 MAKES 2 SERVINGS VEGAN 2 Heat oil in saute pan over medium-low heat; add mustard arid coriander seeds. 3 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. 4 Reduce sauce to desired consistency. Stir in tamari or soy sauce and cilantro. 5 Serve over jasmine rice. 6 Makes 2 servings. 7 NOTE: To blanch carrots, bring a pot of water to a boil. Drop carrots in and cook until tender-crisp. Remove carrots and run under cold water or drop into an ice water bath to stop cooking.