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Ingredients
8 servings
¼ cupveg oil
2 tspcumin seeds
1 Tbsfresh ginger
minced, peeled, I usually use ginger powder, not fresh
1 Tbsminced garlic
2 tspcurry powder
1 ¾ cupscooked chickpeas
rinsed and drained if canned
2 cupssweet potatoes
1/2-inch cubes, peeled, it’s about 2-3 small potatoes or 1-2 of the big kind
2 cupscarrots
originally cauliflower
1 cupfrozen peas
originally green beans
1 cupvegetable stock
½ tspsalt
never use - the stock has plenty
ground black pepper
to taste
1 cupyogurt
vanilla or plain
2 Tbsall purpose flour
1 Tbsjalepeno
finely chopped
2 Tbsdried coconut
shredded, preferably unsweetened, I omit
¼ cuproasted unsalted cashews
chopped, or peanuts, I omit
Instructions
Step 1
Heat the oil and the cumin seeds in large skillet over medium heat until sizzling.
Step 2
Add the ginger and garlic. Cook, stirring, over low heat for 1 minute, do not brown.
Step 3
Stir in the curry powder and cook for 1 minute.
Step 4
Stir in the chickpeas, sweet potatoes, cauliflower (carrots), green beans (peas), stock, salt (I omit) and pepper (I don’t think I add this either).
Step 5
Cover and cook over medium heat until the vegetables are tender, about 10 minutes (this is nuts – it usually takes about 30!).
Step 6
Stir together the yogurt and the flour and add to the vegetables. Add the jalepenos. Cook, stirring, over low heat until heated through; do not boil.
Step 7
(I omit) Toast in another skillet over medium-low heat the coconut. Sprinkle over the vegetables. Top with the nuts.
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