Vegetable Curry
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 cup
Plain Yogurt1 tsp
Cornstarch2 tbsps
Vegetable Oil1 tsp
Cumin Seed1 tsp
Fennel Seed1 tsp
Mustard Seed1 tsp
Ground Turmeric1 tsp
Onion Powder2 medium
Garlic (cloves, crushed)1 tsp
Sugar1 tsp
Kosher SaltDirections:
1
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed
2
Set aside
3
In medium mixing bowl, whisk together yogurt and cornstarch
4
Set aside
5
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat
6
Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop
7
Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles
8
Saute until garlic turns golden brown in color, approximately 3 to 5 minutes
9
Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through
10
Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine
11
Remove chiles if desired, and serve immediately