Vegetable Curry (Delphi) | Recipe Finder

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	A, B₃, B₆, H, C, P
Minerals	Selenium, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

Amount Measure Ingredient -- Preparation Method -- -- --
1 large onion/ chopped
cauliflower/ cut to florets
1 cups frozen peas
2 teaspoons ground cumin
4 cloves garlic/minced
2 teaspoons fresh ginger/minced
1 tablespoon Indian curry powder
1/2 teaspoon cayenne
1 can tomatoes/ drained and crushed 1/2 cup water
2 teaspoons black mustard seed
salt to taste

Instructions Jump to Ingredients ↑

Cook onion over med high heat in a non stick pan. When translucent throw in mustard seeds. When seeds pop throw in rest of spices. Cook a minute or two.
Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and cook until cauliflower is tender. Throw in peas. Serve with Basmati rice.

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