Cooking Index - Cooking Recipes & IdeasAromatic Vegetables Recipe - Cooking Index

Aromatic Vegetables

For the most dramatic effect, the vegetables are cut into large pieces. A fresh mint garnish brightens the curry flavors.

Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
2 cups 125g / 4.4ozChopped onion
2 tablespoons 30mlMinced garlic
2 tablespoons 30mlMinced ginger
2 tablespoons 30mlCurry 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 / 11ozGreen beans - cut 1 1/2"
4 cups 948mlVegetable or chicken broth
2 tablespoons 30mlHoney
4   Whole cloves
1   Cinnamon stick - (3" long)
1   Chickpeas - drained
1/2 cup 8g / 0.3ozChopped cilantro leaves
2 tablespoons 30mlChopped 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.

Dietary Information:

Per serving: 260 calories, 52g carbohydrate, 8g protein, 6g fat, no cholesterol.

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


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