Veggie Curry

[MiFi]

Veggie Curry

Serves 6 as Main Dish.

I am by no means a vegetarian, but this is a nice rustic dish for a summer day or a chilly fall or winter. Brown rice rounds out its hearty-ness, cashewnut butter is the secret ingredient.

• 2 T ghee
  
• 2 onions, sliced crosswise
  
• 2 cloves garlic
  
• 1 T chopped ginger
  
• 1 T cumin
  
• 2 T cayenne (I like it hot)
  
• 1 tsp tumeric
  
• clove
  
• 3 c butternut squash
  
• 1 zuchinni (chopped)
  
• garbanzo beans (drained)
  
• 2 c chopped tomato
  
• coconut milk
  
• 2 T cashewnut butter
  
• 2 c potatoes, chopped ( I used Russian banana)
  
• 4 c culiflower
  

1. In an appropriate pot, melt ghee over medium heat.

2. Saute onion slowly unit brown.

3. Add garlic and ginger and saute for about 1 minute.

4. Add dry spices and cook for 1 minute.

5. Add squash, zuchinni, beans, tomato, coconut milk, cashewnut butter, potatoes, and culiflower.

6. Add water to cover ingredients.

7. Simmmer for two hours.

8. Serve with brown rice.

Keywords: Main Dish, Vegetarian, Easy, Rice, Dinner, Indian

( RG1469 )