Wonderful Veggie Curry

Ingredients

• 3 tablespoons vegetable oil
• 3/4 teaspoon black mustard seeds
• 5-6 medium garlic cloves, minced
• 1-1 1/2 teaspoon cinnamon
• 3/4 teaspoon cardamom
• 3/4 teaspoon ground cumin
• 2 teaspoons ground coriander
• 3/4 teaspoon fennel seed
• 1 1/2 teaspoons turmeric
• 2-3 teaspoons fresh gingerroot, grated
• 3/4 teaspoon cayenne
• 1/2-1 teaspoon salt (I use sea salt)
• 2 cups onions, chopped (can omit if you don't like) (optional)
• 2 medium carrots, sliced
• 3 cups sweet potatoes, cubed
• 1 medium head cauliflower, cut into florets
• 3/4 cup water
• 2 medium tomatoes, chopped
• 2 cups frozen green peas or 2 medium green peppers, chopped

Optional sides

• plain soy yogurt (optional) or dairy yogurt (optional)
• cashews (optional) or slivered almonds, lightly toasted (optional)
• raisins (optional)
• sliced banana (optional)

Directions

1. 1

   Soften the onion, if using in a little water in a small pot. Set aside.

2. 2

   In a separate, large pot, begin steaming the sweet potatoes. After about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. Steam for 5 minutes more. (They don't need to be cooked yet, just basically warmed.).

3. 3

   Meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. Add the remaining spices and cook on LOW heat for a minute or two, be very careful not to burn them. Remove from heat.

4. 4

   Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.

5. 5

   Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.

6. 6

   When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.

7. 7

   Serve over your favorite basmati rice, with the garnishes for a more Indian-style meal. Enjoy!