Ingredients
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3 tablespoons vegetable oil
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3/4 teaspoon black mustard seeds
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5 -6 medium garlic cloves, minced
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1 -1 1/2 teaspoon cinnamon
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3/4 teaspoon cardamom
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3/4 teaspoon ground cumin
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2 teaspoons ground coriander
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3/4 teaspoon fennel seed
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1 1/2 teaspoons turmeric
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3/4 teaspoon cayenne
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1/2-1 teaspoon salt (I use sea salt)
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2 medium carrots, sliced
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3 cups sweet potatoes, cubed
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1 medium head cauliflower, cut into florets
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3/4 cup water
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2 medium tomatoes, chopped
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plain soy yogurt or dairy yogurt
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cashews or slivered almonds, lightly toasted
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2 cups onions, chopped (can omit if you don't like)
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2 -3 teaspoons fresh gingerroot, grated
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raisins
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2 cups frozen green peas or 2 medium green peppers, chopped
Instructions
- Soften the onion, if using in a little water in a small pot. Set aside.
- In a separate, large pot, begin steaming the sweet potatoes. After about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. Steam for 5 minutes more. (They don't need to be cooked yet, just basically warmed.).
- Meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. Add the remaining spices and cook on LOW heat for a minute or two, be very careful not to burn them. Remove from heat.
- Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.
- Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
- When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.
- Serve over your favorite basmati rice, with the garnishes for a more Indian-style meal. Enjoy!