Ingredients:
3 tablespoons vegetable oil
3/4 teaspoon black mustard seeds
5 -6 medium garlic cloves, minced
1 -1 1/2 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ground cumin
2 teaspoons ground coriander
3/4 teaspoon fennel seed
1 1/2 teaspoons turmeric
2 -3 teaspoons fresh gingerroot, grated
3/4 teaspoon cayenne
1/2-1 teaspoon salt (I use sea salt)
2 cups onions, chopped (can omit if you don't like) (optional)
2 medium carrots, sliced
3 cups sweet potatoes, cubed
1 medium head cauliflower, cut into florets
3/4 cup water
2 medium tomatoes, chopped
2 cups frozen green peas or 2 medium green peppers, chopped
Optional sides
plainsoy yogurt (optional) or dairy yogurt (optional)
cashews (optional) or slivered almond, lightly toasted (optional)
raisins (optional)
sliced banana (optional)
Directions:
1
Soften the onion, if using in a little water in a small pot. Set aside.
2
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.).
3
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.
4
Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.
5
Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
6
When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.
7
Serve over your favorite basmati rice, with the garnishes for a more Indian-style meal. Enjoy!
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