Vegetable Currycurries, main dish, tibetan, vegetables, vegetarian 2 tablespoon ghee 1/2 teaspoon cumin seeds, crushed 1/2 teaspoon coriander seeds, crushed 1 tablespoon ginger root, minced 1 tablespoon garlic, minced 1/2 cup onion, diced 1 teaspoon turmeric 1 teaspoon garam masala 1/2 teaspoon chili powder 1 each dried red chili, minced 2 each bay leaves 2 cup mixed vegetables, chopped 1 cup potatoes, diced 1 cup tomatoes, diced 1 cup water 1 teaspoon white vinegar 1 tablespoon tamari 1 teaspoon pepper Heat ghee in a large pot. Add cumin, coriander, ginger, garlic & onion & stir-fry for 1 minute. Add turmeric, garam masala, chili powder, minced red chili & bay leaves. Mix well & stir-fry for another minute. Add vegetables, potatoes & tomatoes. Mix well & cook for another 5 minutes. Add water & bring to a boil. Add remaining ingredients. Serve hot over boiled rice. Adapted from Betty Jung, "The Kopan Cookbook" |
