*  Exported from  MasterCook  *

                    Vegetables In Spicy Cream Sauce

Recipe By     : Bon Appetit November 1991
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans & Peas                     Bon Appetit Magazine
               To Post

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      teaspoon      cumin seeds
  1      teaspoon      coriander seeds
  1      tablespoon    vegetable oil
  1      small         onion -- coarsely chopped
  1      cup           half and half
 10      whole         cashews
  2      tablespoons   catsup
  1      tablespoon    butter
  1                    cinnamon stick -- (1-inch)
    1/8  teaspoon      ground cardamom
  1      pinch         ground cloves
  1      medium        tomato -- chopped
  1      cup           cauliflower florets
    1/2  cup           peas -- shelled fresh or
                       -- thawed frozen
  1      medium        carrot -- cut julienne
  6      ounces        green beans -- trimmed slices
                       -- diagonally
    1/2  cup           water
    1/4  cup           raisins
    1/2  teaspoon      salt
    1/8  teaspoon      cayenne pepper
  2      tablespoons   chopped fresh cilantro

Toast cumin and coriander in small skillet over medium-low heat until
aromatic, stirring occasionally, about 4 minutes.  Transfer to plate.

Heat vegetable oil in same skillet over medium-high heat.  Add onion
and cook until onion is golden brown, stirring occasionally, about 8
minutes.

Transfer to blender.  Add cumin and coriander, 1/2 cup half and half,
cashews and catsup.  Blend to consistency of thick cream sauce.

Melt butter in heavy medium skillet over medium heat.  Add cinnamon,
cardamom and cloves and cook until aromatic, stirring occasionally,
about 2 minutes.  Add tomato and cook 1 minute.  Add all remaining
vegetables and stir-fry 3 minutes.  Add water, raisins, salt,
cayenne, cream sauce and remianing 1/2 cup half and half.  Bring to
boil.  Reduce heat, cover and simmer until vegetables are tender,
about 12 minutes.  Discard cinnamon stick.  (Can be prepared 2 days
ahead.  Cool, cover and refrigerate.  Rewarm before serving.)

Garnish with cilantro and serve.

Laxmi M.  Hiremath: El Sobrante, California

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