Vegetarian / Vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 3-4 servings
Ingredients:
- 1 tbsp vegetable oil
- 1 tbsp vegan margarine
- 2 cloves garlic, minced
- 3/4 tsp cinnamon
- 1/2 tsp ground cardamom
- 1 1/2 tsp ground cumin
- 3/4 tsp turmeric
- 2 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 onions, diced
- 4 tomatoes, chopped, or one 12 oz can diced tomatoes
- 3 carrots, sliced
- 1 cup peas
- 1/4 tsp salt
- 3/4 cup water
Directions:
- First, in a large skillet or frying pan, heat the vegetable oil and margarine over medium heat.
- Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger and cayenne pepper, and then reduce the heat to low.
- Cook for just one minute, stirring once or twice.
- Next, add the diced onions to the pan and sautee for about 3 minutes, or until the onions turn clear.
- Add the chopped tomatoes, carrots, peas, salt and water.
- Cover your pan and allow the vegetables to cook for about 20 minutes. While the vegetables are cooking, check on them once or twice and give them a quick stir.
- You may need to add a little bit more water at the end of the cooking process.
- Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice and enjoy!
NOTE: We removed the potatoes in the recipe.
Source: About Food
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