Vegetable Curry Entrée

serves 6-8

1 cup diced carrotS 1 cup diced potatoes

1 cup green peas (fresh if possible)

1 small cauliflower (leaves removed, quartered and cut into bite sized pieces)

2 cups fresh string beans cut into 1” pieces

4 teaspoons butter

2 teaspoons whole cumin seeds

¼ teaspoon asafoetida (Found in Indian spice stores)

1 teaspoon curry powder

1 teaspoon Channa Masala (Found in Indian spice stores)

2 whole chilies or ½ teaspoon crushed chili (optional)

1-1½ cups diced fresh or canned tomatoes

Salt to taste

1. Put vegetables and salt in a steamer.Or put vegetables and salt in a large pot with about 2” water.2

2. Cover and simmer. Steam until almost tender.3

3. In a large skillet, heat the butter and add cumin seeds.4

4. Brown the seeds on low flame until they begin to smoke.(Watch them carefully).

5. Heat the chili in the pan.

6. After a few seconds, add spices.

7. Combine vegetables with the spices.

8. Add tomatoes, stir until well mixed.