Mixed Vegetable Curry

Ingrédients

2 tablespoons vegetable oil

3 tablespoons butter

½ teaspoon black mustard seeds (optional)

3 medium garlic cloves, minced or pressed

1 teaspoon cinnamon

½ teaspoon ground cardamom 1½ teaspoons ground cumin

1½ teaspoons ground coriander seeds

½ teaspoons ground fennel seeds

1 teaspoon turmeric

2 teaspoons grated fresh ginger root

½ teaspoon cayenne (or more to taste)

1 teaspoon salt

2 cups chopped onions (optional)

2 medium carrots, sliced into half-moons

3 cups cubed sweet potatoes or white potatoes

1 medium head of cauliflower, cut into florets

¾ cup water

2 medium tomatoes, chopped

2 cups green peas or 2 medium green peppers, chopped

2 cups plain yogurt

½ cup cashews, lightly toasted

½ cup raisins or currants

1 banana

Instructions

teaspoon turmeric

2 teaspoons grated fresh ginger root

½ teaspoon cayenne (or more to taste)

1 teaspoon salt

2 cups chopped onions (optional)

Melt the butter and oil in a skillet or wok. Add the mustard seeds and heat until they begin to pop. Add the remaining spices and cook on low heat for a couple of minutes to enhance the flavors of the spices. Be very careful not to burn them. Add the chopped onions and sauté until translucent.

Add the carrots and cook several minutes. Add the potatoes and cook a few minutes more. Add the cauliflower and stir well to coat all the vegetables with the spice mixture. Add the water, cover the pan, and simmer about 20 ninutes, stirring occasionally. When the potatoes are tender but not completely ooked, add the tomatoes and peas or green peppers. Simmer covered for 10 to

15 minutes longer. The vegetables should retain their bright color, and if you use sweet potatoes, they will soften and become part of the sauce making it thicker and more interesting.

Serve on plain or Coconut Rice. Garnish with yogurt, cashews, raisins or currants, and banana slices. Accompany with Dhall and Chutney