Indian Curried Vegetables

Photo: flickr user avlxyz

Ingredients

1 tablespoon peanut oil

2 teaspoons mustard seeds

2 teaspoons coriander seeds, crushed

1 teaspoon chopped fresh garlic

1 teaspoon chopped fresh gingerroot

1 teaspoon chopped fresh lemon grass or lemon zest

1/2 cup cremini or chanterelle mushrooms, sliced

OR shiitake mushrooms

2 1/2 cups red bell popper, sliced

1/2 cup yellow bell pepper, sliced

1/2 cup carrots, sliced and blanched

(see note)

3/4 tablespoon curry powder or to taste

1 tablespoon paprika

1/2 cup white wine

1/2 cup fat-reduced coconut milk

1/2 cup tomato sauce

1/2 cup canned chickpeas, rinsed and drained

1/2 cup sugar snap peas

1/8 teaspoon cayenne, or to taste

1 teaspoon tamari or soy sauce

1 tablespoon fresh minced cilantro

1/2 cup cooked jasmine rice

Preparation

MAKES 2 SERVINGS VEGAN

Heat oil in saute pan over medium-low heat; add mustard arid coriander seeds.

Saute until seeds pop, being careful not to burn, about 1 minute. Add garlic, gingerroot and lemon grass or zest; saute until aromatic, about 1 minute. Add mushrooms, bell peppers and carrots; saute until tender. Add curry and paprika; stir to coat vegetables. Add wine; stir to deglaze pan. Add coconut milk, tomato sauce, chickpeas, snap peas and cayenne; continue simmering.

Reduce sauce to desired consistency. Stir in tamari or soy sauce and cilantro.

Serve over jasmine rice.

Makes 2 servings.

NOTE: To blanch carrots, bring a pot of water to a boil. Drop carrots in and cook until tender-crisp. Remove carrots and run under cold water or drop into an ice water bath to stop cooking.