Vegetables In Spicy Cream Sauce

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - coarsely chopped (small)
1 cup	237ml	Half-and-half
10		Cashews
2 tablespoons	30ml	Catsup
1 tablespoon	15ml	Butter
1		Cinnamon stick - (1" long)
1/8 teaspoon	0.6ml	Ground cardamom
1		Ground cloves
1		Tomato - chopped (medium)
1 cup	146g / 5.1oz	Cauliflower florets - (abt 5 oz)
1/2 cup	118ml	Peas
		= (shelled fresh or thawed frozen)
1		Carrot - cut julienne (medium)
6 oz	170g	Green beans - trimmed, and
		Sliced diagonally - (abt 1 cup)
1/2 cup	118ml	Water
1/4 cup	40g / 1.4oz	Raisins
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.

Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.

Transfer to blender. Add cumin and coriander, 1/2 cup half-and-half, cashews and catsup. Blend to consistency of thick cream sauce.

Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes.

Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half-and-half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes.

Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.) Garnish with cilantro and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, November 1991

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