Aromatic Vegetables

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped onion
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced ginger
2 tablespoons	30ml	Curry powder
3		Russet potatoes - diced 1/2"
4		Carrots - peeled, halved lengthwise, and diced 1"
1		Butternut squash - peeled, seeded, and cubed 1/2"
1		Fennel bulb - cubed 1/2"
1		Cauliflower - broken small florets (medium)
2 cups	320g / 11oz	Green beans - cut 1 1/2"
4 cups	948ml	Vegetable or chicken broth
2 tablespoons	30ml	Honey
4		Whole cloves
1		Cinnamon stick - (3" long)
1		Chickpeas - drained
1/2 cup	8g / 0.3oz	Chopped cilantro leaves
2 tablespoons	30ml	Chopped mint leaves

Recipe Instructions

Heat the oil in a large, heavy pot over low heat. Wilt the onions, stirring occasionally, about 10 to 15 minutes; add the garlic and ginger to mellow for the last 3 minutes. Add the curry powder and cook, stirring, for an additional 2 minutes.

Add the vegetables, broth, honey, cloves and cinnamon stick. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 10 minutes. Stir in the chickpeas and cook another 10 minutes.

Discard the cinnamon stick and cloves. Add the cilantro, sprinkle with the chopped mint leaves and serve.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 10-24-2004"

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