Curried Vegetables
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Ingredients
1 TBSP ghee
2 cloves garlic, peeled and minced fine
1-inch ginger piece, peeled and minced fine
1 onion, peeled and chopped fine
1½ cups string beans, ends trimmed and chopped
1 cup carrots, peeled and diced into rounds
1 tsp cumin powder
1 tsp coriander powder
½ tsp paprika powder
½ tsp turmeric powder
1 tsp salt
½ tsp black pepper
½ cup water
1 red bell pepper, seeded and sliced
1 small zucchini, ends trimmed and diced into rounds
2 cups mushrooms, sliced
1 TBSP (15 ml; 14 g) ghee
2 cloves garlic, peeled and minced fine
2.5-cm ginger piece, peeled and minced fine
1 onion, peeled and chopped fine
150 grams string beans, ends trimmed and chopped
150 grams carrots, peeled and diced into rounds
1 tsp (5 ml) cumin powder
1 tsp (5 ml) coriander powder
½ tsp (2.5 ml) paprika powder
½ tsp (2.5 ml) turmeric powder
1 tsp (5 ml) salt
½ tsp (2.5 ml) black pepper
120 ml water
1 red bell pepper, seeded and sliced
1 small zucchini, ends trimmed and diced into rounds
192 grams mushrooms, sliced
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Instructions
- Heat the ghee in a wok pan.
- After ghee is melted, add the garlic, ginger and onions.
- Sauté until the onions are transparent (not browned).
- Next add in the string beans and carrots.
- Stir them and allow to cook for 5 minutes.
- Next, toss in the spices, salt, and black pepper into the pan.
- If it is too dry, stir in up to ½ cup water at this point.
- Finally, add in the remaining vegetables – the red bell pepper, zucchini, and mushrooms - and cook until veggies are soft, about 20 minutes. If you like your veggies crunchier, then cook the dish for less time as necessary.
Nutritional Info
Storage
Notes
My mum, Nafisa, passed a version of this recipe to me when I first moved to the US more than twenty years ago. In those days, diets, and certainly, living with someone following one so strictly, was an anomaly. Within a year of meeting Raman, he started using the SCD. I often joke with friends that we found each other and the diet at the same time--all is still well on the partner and diet front many years on... - Nilou
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