Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Veggie Curry


Recommended Posts

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 )

Link to comment
Share on other sites

  • Create New...